Thursday, November 14, 2013

Sauerkraut Soup

Sauerkraut Soup
(6-8 servings)


3 slices Bacon, diced
1 lb. Sauerkraut, rinsed,drained & chopped
1 medium Onion, fine dice
3 tbsp. All Purpose Flour
7 cups Beef Stock, hot
1 small Apple, peeled, cored & grated (your choice on type)
1 tbsp. Caraway Seeds
to taste Salt
to taste White Wine (optional)


In a 3 qt. sauce pan, fry bacon over medium-high heat until done. Add the sauerkraut and onion to bacon and fat rendered. Saute mixture until it starts to take on color. To this stir in the flour and cook about 2 minutes. Now add the beef stock, apple, caraway seeds and salt. Simmer covered for 20 minutes over medium-low heat. Adjust seasoning and add a little wine to taste (if using).

Note: You could use a blender, food processor or immersion stick to make a smoother soup.

Ideas for Future Efforts

No comments:

Post a Comment