Sauerkraut Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 large yellow onion, peeled and chopped | 3 slices bacon | 1 clove garlic, crushed |
| 1/2 lb lean pork, diced | 2 generous cups fresh or raw sauerkraut (or sauerkraut in a glass jar, not a tin) | 1 tablespoon tomato paste |
| 1/2 teaspoon paprika | 3/4 teaspoon caraway seed | 8 cups Basic Brown SOup Stock |
| Roux of 1-1/2 tablespoons flour and 1-1/2 tablespoons butter | pepper and sugar to taste (optional) | sour cream for garnish |
| 1 | Brown the onion in the bacon fat, along with the garlic. Add the pork, and cook for about 20 minutes. Add the sauerkraut, tomato paste, paprika, caraway seed, and soup stock. Simmer for about 45 minutes, until the sauerkraut is soft. Thicken with the roux, and correct seasoning (you may wish to add pepper or a pinch of sugar). |
| 2 | Serve hot with garnish of sour cream. If you wish a milder flavor, cook the soup a bit longer. |