Recipe

Sauerkraut Souppolish Style Recipe

	Notyourmomma / All my dishes 2 years, 6 months ago 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.... More Prep:30m Cook:150m Servings:12	Notyourmomm
	traditional polish soup

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Fans

paprikamam

lor

Ingredients

1 cello bag of refrigerated sauerkraut, drained-not rinsed

1 2 oz. container of dried imported mushrooms, Polish import if possible

1/4 cup of dry sherry or enough to cover mushrooms

1 large yellow onion, minced.

2 or 3 smoked pork neck bones

1 bay leaf

a few sprigs of fresh thyme

1/2 tablespoon of whole peppercorns

handful of flat leaf parsley

2 tbsp. of canola oil/or mixture of one butter/one oil

2 tbsp. of flour

2 quarts of low sodium chicken stock

1 cup of sour cream

chives, snipped

Directions

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

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Comments

whonel 2 years, 5 months ago said:
I love sauerkraut! I'm going to try this when the weather cools down a bit. My circle of friends are pretty intrepid and they like it when I cook something out of their normal "grab and go". Thanks!

paprikamama 2 years, 3 months ago said:
Oh Im gonna love this soup....it sounds so close to my pork and kraut recipe.....this is gonna be made soon....Thanks sweety.

lor 2 years ago said:
I love this recipe as it reminds me of my dear Mother-in-law. Thank you for sharing it with all of us.

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