Sauerkraut Soup Recipe (Kapustnyak)
This sauerkraut soup is a most unusual and delicious soup. The sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. It's hearty, filling and will warm your belly.
Foto: Natasha's KitchenIngredients
- 1 Tbsp olive oil
- 8 oz bacon (chopped)
- 1 stick celery (finely diced)
- 1 medium onion (finely diced)
- 2 medium carrots (thinly sliced)
- 3 medium (1 lb potatoes, peeled and sliced into 1/3" thick pieces)
- 1/4 cup quinoa (rinsed, optional)
- 2 -3 cups sauerkraut (triple rinsed & drained (we use 3 cups or about 2 lbs))
- 8 cups low sodium chicken broth
- 2 cups water (or to taste)
- 1 15 oz can white beans (click to learn how to cook your own beans)
- 1 bay leaf
- Salt (Pepper and Mrs. Dash seasoning, to taste)
Steps
Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
Add finely chopped celery and onion. Saute until softened and golden (5 min).
Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.
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