Monday, July 2, 2012

Recipe: Sauerkraut Soup

Goulash and sauerkraut soup (kapustnica) are two of may favorite Slovak dishes that my mom makes so I decided to make an easy sauerkraut-potato soup of my own. Both soups/stews traditionally are not vegetarian and include beef or sausage. I must admit that sausage definitely adds some taste to the stew that is just different from what vegetables add. However, with adding lots of carrot, celery, and spices, this soup has a great fresh flavor! Plus, its super healthy. Don't be afraid of the potato in this soup adding too many calories. Potatos get a bad rep because of the way they're usually cooked (e.g. fried). The potato in this recipe adds some heartiness to the soup and you're only eating a quarter of it per serving.  

1 box of vegetable broth
1 can of saurkraut
1 medium potato (peeled)
3-4 stalks celery
2-3 medium carrots or large handful of baby carrots
spices to taste (salt, pepper, bay leaves, cayenne pepper, garlic)

Place broth in large pot and turn on high heat. Meanwhile, chop vegetables to small pieces and place in the pot (see above). Add the sauerkraut. Add desired spices like salt, pepper, cayenne pepper, garlic, and bay leaves. Be careful not to use too much since you can always add more once you taste the soup. Reduce heat when the broth comes to a boil and simmer (covered) for about 20 minutes or until vegetables are soft. You may need to add more water if the broth level gets too low. This recipe makes about 4 servings which can be served immediately or frozen for later. (You can also refrigerate for up to a week.)

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