Sauerkraut Soup
Sauerkraut soup (kapusniak): rinsed sauerkraut, potatoes, carrots, celery, onion and white beans in low-sodium chicken broth with browned bacon and a bay leaf. One pot, 50 minutes, serves 8.
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Ingredients
- 1 tablespoon olive oil
- 8 ounces bacon chopped
- 1 stalk celery finely diced
- 1 medium onion finely diced
- 2 medium carrots thinly sliced
- 3 medium potatoes about 1 pound, peeled and sliced into 1/3-inch thick pieces
- 1/4 cup quinoa rinsed; optional
- 3 cups sauerkraut triple rinsed and drained; 2 to 3 cups works
- 8 cups low-sodium chicken broth
- 2 cups water or to taste
- 1 can white beans 15 ounces, added with their juice
- 1 bay leaf
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1/2 teaspoon Mrs. Dash seasoning optional, to taste
Instructions
- Heat the olive oil in a large soup pot or Dutch oven. Add the chopped bacon and sauté until browned, then remove it with a slotted spoon and set it aside.
- Add the celery and onion to the pot and sauté until softened and golden, about 5 minutes.
- Add the carrots, potatoes, quinoa (if using), broth and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the sauerkraut, half of the cooked bacon, the white beans with their juice and the bay leaf. Keep cooking until the potatoes are tender, about 10 minutes.
- Season to taste with the salt, pepper and Mrs. Dash. Top the bowls with the bacon you kept back and serve with fresh crusty bread.
Notes
Refrigerate leftovers in shallow containers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to a rolling boil, 165°F.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 31.1gProtein: 13.5gFat: 13.7gSodium: 1253mgFiber: 6.5gSugar: 3.5g
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