Alsatian Sauerkraut Potato Soup
"From Good Food Magazine, January 1988. A good use for that lone leftover pork chop!"
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
