Friday, January 24, 2014

Kraut in Korningware - Sauerkraut Soup

The East wind is blowing out of the Columbia Gorge again.  And when I say blowing, I am talking gusts of 90 mph at Crown Point. There are broken tree branches all over the yard and every once in awhile a tarp flies by... or a few shingles off someones roof.   Eurus is a vengeful creature.  The fact that it's a balmy 39 degrees means nothing when the wind blows this hard.  It's just stinkin cold!

When this type of cold happens, I always want good old "stick to your ribs" German food.   Sauerbraten and Spaetzle are always nice... but today, I was stuck on soup.  Soup has this strange warming effect.  The whole is always greater than the sum of it's parts.   So, today, I opted for something I haven't made for a looooooooooooooooooooong time.  San Diego was always to warm and after being down there for 14 years, I had almost forgotten about it.  Sauerkraut soup (with bacon).  

I know, I know....  I can hear a WHOLE lotta people out there going, "EWWWWW!!!!!"  Trust me...  It really is delicious.  Especially if you get your hands on a REALLY good Hard Cider (You can use a dry Riesling in a pinch, but Cider is better)  Besides.... It has Bacon, so it can't be ALL bad, right?  Besides, Sauerkraut boosts your immune system.  A definite plus in this chill weather.

Sauerkraut Soup

6 -7 slices Bacon
1 medium Onion, chopped
2 TB All-Purpose Flour 
1 tsp Salt
1 tsp Caraway Seeds, crushed
1/2 tsp Pepper
1/4 tsp Thyme
14 oz Sauerkraut, with juice 
2 cups Hard Cider
4 cups Chicken Stock
3 cups Red Potatoes, diced 

Corningware 4 quart Saucepot (P-84-B)  Again...  Sorry, I have been using this one a lot lately.... 


Place the 4 quart sauce pot (P-84-B) over medium flame.
Once heated, add Bacon (you will probably have to work in batches)

Once bacon is nice and crispy, and the fat has rendered out into the pot, move the bacon to paper towels to drain and set aside.

Add the Onion to the hot Bacon Fat and saute until they begin to soften.

Add Flour and cook until it begins to smell slightly nutty.

Add the Salt, ground Caraway, Pepper and Thyme, stirring until well combined.

Add the Sauerkraut, along with any juice, and stir until well combined and the kraut is heated through.

Pour in the Hard Cider.



And the Chicken Stock....

Cover, increase the flame to medium and bring to a boil.


Meanwhile, dice the Potatoes... (Waiting to dice them until the last minute will reduce browning)

When the soup begins to boil, add the diced Potatoes.

Cover and bring to a boil again......

Then reduce the flame to low and simmer for 1 hour.

Now that the Bacon is completely cooled, you can crumble it up. (This will be the garnish)

Ladle the soup into a bowl and sprinkle with crispy bacon crumbles.


YUM-O-RAMA!!!

Where is your Corningware??
~~

1 comment:

  1. I keep posting comments but they never appear. I hope this one will show. Hubby got me some caraway seeds at the grocery store today and I will be making this tomorrow. Hubby and I think it sounds fantastic!

    ReplyDelete