Sauerkraut Soup

Celebrate Hipcooksserves 12

1 pound bacon, cut into small cubes
1½ quarts chicken stock
4 cups water (or use all chicken stock)
3 allspice berries
3 bay leaves
2 tablespoons fresh marjoram (or oregano)
2 cups sauerkraut, plus around 4 tablespoons sauerkraut juice
1 large red or yellow potato, diced
2 carrots, minced
3 stalks celery, minced
1 small onion, diced
1 cup fresh cabbage, thinly shredded

 

Cook bacon in heavy bottomed pot until a little crispy. Remove a few tablespoons grease, how much is up to you! Add allspice and bay leaves, cook for a beat. Add sauerkraut, potato, carrots, celery and onion, cook until carrots are soft, on medium heat. Add chicken stock/water to cover veggies and add fresh cabbage. Simmer for about 10-15 minutes. Taste. Salt or pepper? Add sauerkraut juice and fresh marjoram.

Serve with a big piece of crusty bread. It’s like a juicy deconstucted brat with kraut! Yum

Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someone

Leave a Comment


Name (required)

Email (will not be published)