Wednesday, October 28, 2015

Sauerkraut Soup Recipe (Kapustnyak) (UNIT 3)

This sauerkraut soup is a most unusual and delicious soup. The sauerkraut gives it a lovely texture and zing. It's hearty, filling and will warm your belly |

Ingredients for Sauerkraut Soup:

1 Tbsp olive oil
8 oz bacon, chopped
1 stick celery, finely diced
1 medium onion, finely diced
2 medium carrots, thinly sliced
3 medium (1 lb) potatoes, peeled and sliced into 1/3″ thick pieces
1/4 cup quinoa, rinsed, optional 
2-3 cups sauerkraut, triple rinsed & drained (we use 3 cups or about 2 lbs)
8 cups low sodium chicken broth
2 cups water, or to taste
1 (15 oz can) white beans (click to learn how to cook your own beans)
Salt, Pepper and Mrs. Dash seasoning, to taste


  1. Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
  2. Add finely chopped celery and onion. Saute until softened and golden (5 min).
  3. Add sliced carrots, potatoes, ¼ cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
  4. Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added ½ tsp salt, ¼ tsp pepper and ½ tsp Mrs Dash). Serve with fresh crusty bread.

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