Prep 15 mins
Cook 1 hr
I have to admit that I have never even heard of this - I guess I just did not party enough when I was young! And the few times I did, I just might have appreciated this soup. This is a sweet-and-sour sauerkraut soup - I am looking forward to trying it once the we have a cool night. Adapted from gourmantineblog.com
- 1⁄4 lb bacon, diced
- 2 small onions, chopped
- 2 medium carrots, shredded
- 2 tablespoons tomato paste
- 1 lb sauerkraut
- 6 cups water
- 2 -4 tablespoons sugar
- freshly ground pepper
- creme fraiche or sour cream
- Heat a heavy pot and start frying the bacon. Once some of the bacon fat melts off, add the onions and saute for 3 to 5 minutes, until the onions soften.
- Add the carrots and saute for another 3 minutes.
- Add the tomato paste and saute for 30 seconds. Then add the water and the sauerkraut, bring to a boil,.
- Add the sugar, starting with 2 tbl - how much you add will depend on how tart your sauerkraut is and how sweet the tomato paste. You are looking for a balanced sweet-and-sour taste. Simmer for 30-50 minutes.
- Taste and add additional sugar, if necessary, plus salt and pepper (it may be salty enough from the sauerkraut). Simmer an additional 10 minutes.
- Top each serving with a tablespoon or so of creme fraiche. I would serve with hot boiled potatoes or rye bread.