Slovenian Saurkraut Soup

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Slovenian Saurkraut Soup

Recipe Information
Source: S. Chokel Serves/Makes:8 Ingredients 1 16 oz (448 grm). can sauerkraut 1 lb (.5 kg). good quality natural casing weiners or about 6-8 kielbasa 1 medium onion, chopped 1 large bay leaf 1 can kidney or October beans 3 potatoes, diced 1 clove garlic, minced cracklings or cooked diced bacon salt and pepper to taste Preparation In a large pot, place partially rinsed sauerkraut, beans, onions and garlic. Add the diced potatoes and weiners or sausages sliced into 1/4 inch slices. Add water to "just" cover, about 2 quarts (1900 ml) or so. Then, add the pepper, bay leaf and adjusting for salt later. Bring to a boil, then reduce the heat, taste and season with salt, and simmer for two hours, (the longer it cooks, up to about 5 hours, the better it tastes). When ready to serve, heat the cracklings or the bacon in a frying pan and sprinkle on top to serve. Comments Some like a little of the cracking (or bacon) fat drizzled into their hot soup bowls too. Although it is traditional in Slovenia to use the beans in this soup, I omit them and add both a very high quality weiner and use the slovenian variety of keilbasa, and increase the amount of sauerkraut. I also use a good quality chicken broth instead of water, these changes make a very hearty and delicious "chowder" like soup that we like better.] Slovenian Kielbasa is far less fatty, a tad more garlicy, and has a coarser grind than polish keilbasa. Note: The potatoes in this recipe boil down to almost "nothing", if you like them more firm, add them at the last 40 minutes of your soup's simmering time.

Recipe Information

Source:: S. Chokel

Serves/Makes:8

Ingredients

1 16 oz (448 grm). can sauerkraut
1 lb (.5 kg). good quality natural casing weiners or about 6-8 kielbasa
1 medium onion, chopped
1 large bay leaf
1 can kidney or October beans
3 potatoes, diced
1 clove garlic, minced
cracklings or cooked diced bacon
salt and pepper to taste

Preparation

In a large pot, place partially rinsed sauerkraut, beans, onions and garlic.
Add the diced potatoes and weiners or sausages sliced into 1/4 inch slices.
Add water to "just" cover, about 2 quarts (1900 ml) or so.
Then, add the pepper, bay leaf and adjusting for salt later.
Bring to a boil, then reduce the heat, taste and season with salt, and simmer for two hours, (the longer it cooks, up to about 5 hours, the better it tastes).
When ready to serve, heat the cracklings or the bacon in a frying pan and sprinkle on top to serve.

Comments

Some like a little of the cracking (or bacon) fat drizzled into their hot soup bowls too.

Although it is traditional in Slovenia to use the beans in this soup, I omit them and add both a very high quality weiner and use the slovenian variety of keilbasa, and increase the amount of sauerkraut. I also use a good quality chicken broth instead of water, these changes make a very hearty and delicious "chowder" like soup that we like better.]

Slovenian Kielbasa is far less fatty, a tad more garlicy, and has a coarser grind than polish keilbasa.

Note: The potatoes in this recipe boil down to almost "nothing", if you like them more firm, add them at the last 40 minutes of your soup's simmering time.