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Sauerkraut Soup - Alice Kuhar's Recipes
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SAUERKRAUT SOUP
(Juha s kislim zeljem) (More Pots and Pans Cookbook)
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Ingredients:
1 can sauerkraut, partially rinsed
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1 pound good wieners or 6-8 Polish sausages
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1 medium onion, chopped
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1 large bay leaf
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1 can kidney beans
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3 potatoes, diced
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1 clove garlic, minced
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Cracklings
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Salt and Pepper to taste
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Directions:
In a large pot, place partially rinsed sauerkraut, beans, onion and garlic. Add diced potatoes and pieces of sausage which have been cut in 1/4-inch pieces. Add water to cover. Add pepper and bay leaf and just a bit of salt. Bring to a boil, then reduce heat and simmer 2 hours (the longer it cooks the better it tastes). When ready to serve, heat cracklings in a frying pan and pour on top.
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PRIMORSKA SAUERKRAUT SOUP
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Directions:
The cooking begins with beans that have been pre-soaked. Add diced potatoes and cook until beans and potatoes are soft. The sauerkraut is cooked separately with a few cloves of garlic and 1/2 teaspoon caraway seeds. Mash the bean-potato mixture and add to the sauerkraut. Make a roux of lard (or shortening), flour and more garlic and blend into bean-potato mixture, adding more water as needed. Season with salt and pepper. Sour turnips can be used instead of sauerkraut in this recipe.
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