Let me just start by saying I absolutely LOVE sauerkraut. It tastes like home to me, so this soup has become an instant favourite. The added health bonus of sauerkraut is attractive too…high in vitamin C, helps prevent ulcers and a great probiotic food. It’s super easy to throw together and the taste is reminiscent of a street carts’ big Polish hot dog, slathered in sauerkraut and mustard…without the bun. Thanks so much to Janina from Hungry Rooster in Nanaimo for the great recipe. I think what I love most about it is its simplicity, it tastes fantastic just as is or you could add some tomatoes and rice and it would be like cabbage rolls in a bowl.Or do what I did and toss in some local, organic swiss chard for an added boost of that super foods vitamins K, A and C as well as loads of potassium.
Health benefits aside, a warm bowl of steamy sauerkraut and sausage soup at the end of a long, rainy day is just the right thing to put a smile on your face.
Traditional Sauerkraut Soup
- 1 clove garlic, minced
- olive oil
- 1 large Polish sausage, sliced
- 1 large onion, small dice
- 300g sauerkraut
- 200g potatoes, medium dice
- 250g carrots, celery and leek (combined weight)
- 2 litre (16 oz.) water
- 1 bay leaf
- salt and pepper, to taste
- Step 1 On high heat, sauté sausage and onions in large pan with oil.
- Step 2 When sausage is browned add sauerkraut. Toss often to avoid blackening sauerkraut.
- Step 3 In large pot add water, potato, bay leaf, salt, pepper and garlic.
- Step 4 Bring to simmer, add contents of frying pan.
- Step 5 Allow to simmer gently until vegetables are soft.
- Step 6 Add salt pepper or garlic to taste.
“Losing an illusion makes you wiser than finding a truth.” ~ Polish Proverb