Sauerkraut SoupPolish style
From notyourmomma 16 years ago
- 150 minutes to make
- Serves 12
My adaptation of my grandmother's traditional Polish sauerkraut soup. Most holiday meals begin with this soup, but most often served on Christmas Eve before our pierogi and kielbasa supper. It is well liked by people who don't like sauerkraut usually.
Ingredients
- 1 cello bag of refrigerated sauerkraut, drained-not rinsed shopping list
- 1 2 oz. container of dried imported mushrooms, Polish import if possible shopping list
- 1/4 cup of dry sherry or enough to cover mushrooms shopping list
- 1 large yellow onion, minced. shopping list
- 2 or 3 smoked pork neck bones shopping list
- 1 bay leaf shopping list
- a few sprigs of fresh thyme shopping list
- 1/2 tablespoon of whole peppercorns shopping list
- handful of flat leaf parsley shopping list
- 2 tbsp. of canola oil/or mixture of one butter/one oil shopping list
- 2 tbsp. of flour shopping list
- 2 quarts of low sodium chicken stock shopping list
- 1 cup of sour cream shopping list
- chives, snipped shopping list
How to make it
- Drain sauerkraut don't rinse. Reserve juice and sauerkraut.
- Chop the saurkraut to finest shred possible.
- Soak the imported mushrooms in warm sherry for 20 minutes. Strain mushrooms through a strainer lined with a coffee filter. Reserve liquid and mushrooms.
- In a heavy sauce pot, heat butter/oil, add onion and cook til translucent.
- Add flour and cook for a few minutes more to get rid of the raw flour taste. Add the neck bones to the onion/flour/butter mixture. Heat a few minutes while you prepare your bouquet garni.
- Tie the peppercorns/bay leaf/thyme/parsley in a cheesecloth bag or alternately put them in a tea ball.
- Add stock to the pot, along with the sauerkraut, mushrooms and bouquet garni.
- Simmer on low heat for almost two hours. Taste and add sauerkraut juice if you want a stonger piquant flavor.
- Remove bouquet garni and discard/remove neck bones and discard.
- In the last five minutes, add sour cream and stir gently and heat over the lowest possible heat. You don't want the sour cream to boil and curdle.
- Adjust for seasoning, adding salt or pepper.
- Serve in shallow bowls with an extra dollop of sour cream if desired and minced chives on top for garnish
The Rating
Reviewed by 3 people-
Oh man....this sounds amazing Tina. I don't beleive however, that I have ever, ever seen Pork neck bones for sale, especially not smoked ones. What do you think I could sub that with? So would love to try this!
chuckieb
in Ottawa loved it
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Tina....I keep going back and eyeing up this recipe but I'm daunted by the "Smoked Pork Neck Bone". Wherever am I going to find something like that? Any suggestions? Or any suggestions as to what I could sub if I can't find it?
Just r...more chuckieb
in Ottawa loved it
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Tina...I made your Sauerkraut soup yesterday and it is to die for! Full review on IMI. It is one of the best soup recipes I have had and will totally become a mainstay in my household. Thanks so much!
chuckieb
in Ottawa loved it
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