Sauerkraut Soup
Added by Lesley Robb on 7 October 2019
On holiday in Slovakia this traditional soup was on the menu everywhere we went. It has become a favourite at home too. Polish sausage is available in supermarkets and from specialist Polish shops. Not made sauerkraut before? Have a look at the session notes from the 2019 Fermentation Workshop or Rachels Simple Sauerkraut on the recipe page. We are usually lazy and use stock cubes but if you use ribs or ham to make the stock then cut up the ham and add it to the soup at the end. This will give the soup more bulk.
2 litres ham stock
20g lard
1 onion - chopped
25g bacon - chopped
2 cloves garlic - chopped
15g dry mushrooms we use about 50g fresh mushrooms
½ teaspoon coarsely ground caraway seeds
½ tablespoon paprika
350g sauerkraut, squeezed reserve the juices and cut the sauerkraut into shorter lengths if desired for easier eating
150g Klobasa or other Polish sausage
In a large pan melt lard and saute onions until golden. Soak mushrooms in water if using dried ones.
Add the bacon and garlic to the onions, stirring until the garlic is fragrant. Stir in the caraway then the paprika, then immediately stir in the squeezed sauerkraut.
Add mushrooms, whole sausage and stock and simmer for about 30 minutes until sauerkraut is soft.
Fish out the sausage and slice then return to the pot.
Use the reserved sauerkraut juices to add extra saltiness of sourness if desired.
2 litres ham stock
20g lard
1 onion - chopped
25g bacon - chopped
2 cloves garlic - chopped
15g dry mushrooms we use about 50g fresh mushrooms
½ teaspoon coarsely ground caraway seeds
½ tablespoon paprika
350g sauerkraut, squeezed reserve the juices and cut the sauerkraut into shorter lengths if desired for easier eating
150g Klobasa or other Polish sausage
In a large pan melt lard and saute onions until golden. Soak mushrooms in water if using dried ones.
Add the bacon and garlic to the onions, stirring until the garlic is fragrant. Stir in the caraway then the paprika, then immediately stir in the squeezed sauerkraut.
Add mushrooms, whole sausage and stock and simmer for about 30 minutes until sauerkraut is soft.
Fish out the sausage and slice then return to the pot.
Use the reserved sauerkraut juices to add extra saltiness of sourness if desired.
Comments
There are 0 comments on this recipe.
You can leave a comment now, via the Sauerkraut Soup thread in our Forum.
Latest News...
Zero Waste Food Challenge workshop Thursday 25 April
Join us on Thu Apr 25 2024 at 19:00 at Fortrose Free Church for an interactive workshop on how to reduce food ... More >>
18 recommendations from People's Panel on Climate Change
In a public involvement exercise reminiscent of Scotland's Climate Assembly, which reported in June 2021, ... More >>
HGFP consultations/discussions on Good Food Nation Plan
Highland Good Food Partnership is holding a series of online consultation and discussion events on a number of... More >>
Forthcoming Events…
- Tuesday 23 April
- 11:30 Creative Carbon Scotland Climate Action Inverness Assembly
- Thursday 25 April
- 19:00 Welcome to the Zero Waste Food Challenge: Workshop 1 - Planning!
- Saturday 27 April
- 10:00 North Kessock Community market
- Tuesday 30 April
- 19:00 Talk - The Birds and the Bees of Lily Loch
- Wednesday 1 May
- 19:30 TBI Admin (Trustees) meeting 7.30
- Saturday 4 May
- 13:00 Black Isle Repair Cafe at Muir of Ord
- Thursday 9 May
- 18:00 Join in with the Zero Waste Food Challenge: Workshop 2 - Shopping
- Friday 10 May
- 13:00 Uunveiling of the Coronation Tree and Plaque for Ross and Cromarty
Events to add to calendar? Contact Us.
TBI Business Directory
Add Your Business
Do you run a sustainable business on or near the Black Isle? Add it to the TBI business directory
Browse Directory
- Accommodation (3)
- Crafts (10)
- Health and fitness (8)
- Home improvements (17)
- Local food suppliers (18)
- Miscellaneous (35)
- Renewable energy (17)