As per my previous post I am trying to roll a wider variety of food choices into my diet. My challenge for the month was Sauerkraut. In all fairness, I  began thinking about it when my mom asked if I could or would eat Sauerkraut. Mom’s know. I figured the funky fermented cabbage would likely make my tummy and intestines pretty happy and I was right. So far, so good. Thanks Mom!

Here’s a recipe that is very approachable and works well for those of you that might not want to eat a face full of kraut on a sandwich. Alternately, it is a great use for that bit of sauerkraut that has been in your fridge since you last DID crave a face full of kraut on a sandwich.

I had braised some ribs and used all that sweet sexy braising liquid for the pork stock called for in this recipe. If you don’t have pork stock on hand feel free to substitute with chicken or beef broth.

(Because Kraut has so much tang and flavor I am guessing that subbing beans for the meat, adding some garlic, veg broth instead of pork stock and an extra tsp of paprika would make this a damn fine vegan recipe. Jody – looking at you.)

Make it up. Peace yo.

Sauerkraut Soup

1 tbsp pork fat, or oil

2 onions, peeled and diced

2 carrots, peeled and diced

2 celery stalks, diced **leaves and all dammit. go there.**

2 pork sausages (I used bratwurst again)

1 L pork stock

1 cup sauerkraut, rinsed and chopped

1 tsp paprika

1 sprig fresh thyme, leaves picked and lightly chopped

2 L water

Salt and Pepper to taste

In a large, heavy bottomed pot, add the pork fat or oil and sweat the onions, carrots, and celery over medium heat, stirring often. Meanwhile throw the sausages on a plate. Cut down the center of them and squeeze the raw meat out of the casing. Pinch little fingernail sized chunks off and put them in the pot with your veggies. Stir all that up until the meat begins to brown and it smells amazing. Add the sauerkraut. Add the stock and water. Add the paprika and thyme. Let it come to a boil then turn the heat to medium low and let it simmer for at least 40 minutes (or all day because it is Sunday, so why not).

Taste and adjust seasoning.

Eat with all the crusty bread your body can handle.

Cheers

–  k.

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