Recipe by JackieOhNo!
From Good Food Magazine, January 1988. A good use for that lone leftover pork chop!
Top Review by Chef Regina V. Smith
I made this soup today because I happened to have some leftover sauerkraut in the fridge. I didn't have a 'pork chop' so I substituted 4 slices of thick bacon, diced which I cooked first. I then used 1 tbsp. of the bacon drippings instead of the vegetable oil. I substituted chicken stock for the water, simply because I had a big batch of fresh chicken stock in my fridge. I also used alder smoked salt instead of plain salt to enhance the smoky flavour of the bacon. Once the soup was finished, I found the sauerkraut made a bit of a 'tangle' on the spoon, so I quickly ran through the soup once with my emmerson blender to smooth it out a bit. This is a hearty and satisfying soup worthy of serving after a chilly afternoon of raking leaves. I think that Jackie's suggestion to serve this with rye bread is a good one. How about a nice Alsation beer on the side as well? Thanks Jackie.
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cooked pork chop, boned, diced
- 1⁄8 teaspoon dried sage
- 2 (13 3/4 ounce) cans chicken broth
- 1 cup cold water
- 10 ounces sauerkraut, rinsed and drained (not canned)
- 6 small red potatoes, cooked, halved, sliced crosswise
- 1 (19 ounce) can red kidney beans, rinsed, drained
- salt & freshly ground black pepper
- 3 tablespoons chopped fresh parsley
- rye bread
Directions See How It's Made
- Heat oil in large saucdepan or Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened but not browned, about 8 minutes. Add pork and sage and cook 2-3 minutes longer. Pour in broth and the water. Heat to boiling, skimming surface as needed. Reduce heat to simmer, partially covered, 10 minutes.
- Stir in sauerkraut, potatoes, and beans. Season with salt. Simmer, partially covered, 10 minutes longer. When potatoes soften, mash some against side of pan to thicken soup slightly. Season with pepper and stir in parsley. Serve hot with rye bread.