Mom-Mom's Sauerkraut Soup
"The ultimate in comfort food in our house. This was on the stove every time we walked into my grandmother's house. I sat at her side and faithfully transcribed every step. This is printed as I make it now because she used Crisco as a thickener and I won't even buy it."
- Ready In:
- 5hrs 30mins
- Ingredients:
- 4
- Serves:
-
12
ingredients
- 680.38 g cabbage, shredded
- 907.18 g pork loin
- 793.78 g can sauerkraut, juice and all
- salt and pepper
directions
- Put pork in bottom of large soup pot.
- Cover with cabbage and sauerkraut.
- Fill with water to top of pot and cook for 4-5 hours.
- Season to taste after cooking for a few hours.
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RECIPE SUBMITTED BY
Patti McD
Oreland, 78
I am a 51 yo full time employed registered nurse and mother of 2. I have always loved to fuss in the kitchen. As a teenager, I sat myself down with pen and pad and wrote down all the recipes for the ethnic comfort food my grandmother had committed to memory over the years. I'm pround to say I can replicate many of those seasoned favorites and included them in a small cookbook I put together for my 2 brothers wives as a shower present. I grew up on Betty Crocker as my mother's manual (she had a copy of the original red and white volume) and have always found Joy of Cooking too fussy. My all time favorite cookbook is the original New York Times Cookbook. I discovered it in my teens and zealously guard it. I have my own extensive cookbook collection and am always on the lookout for new and creative ideas. I recently had a gastric bypass and have reached my goal weight so my cooking choices now reflect a new, healthier consciousness.
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<br>Please, anyone trying my recipes, leave me a review. Thanks.
