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.


–  k.


Somme Borscht and Whole Wheat and Honey Biscuits

Good things to eat together around this time of year: hearty somme borscht full of all your garden (or farmers market) bounty and some tasty whole wheat and honey biscuits for dunking. Enjoy!

somme borscht

1 ham bone (optional)

2 onion, diced

3 stalk celery, diced

2 large red potato, diced

1 L chicken stock

1 L water

4 Tbsp dill, fresh chopped or dried

beet or chard leaves, shredded to yield about 4 loosely packed cups

1/4 cup sour cream

 salt and pepper to taste

*if you do use a ham bone be careful to taste the soup before seasoning. 

Sweat the onions in oil in a large heavy bottomed soup pot. Add the celery. Cook the vegetables for several minutes over medium high heat. Add the potatoes and toss everything around in the pot. Add the chicken stock and another litre of water. The vegetables should be submerged by at least an inch of liquid. Add the ham bone, if using (this would also be the time to toss in some cooked diced ham if you feel like making the soup a little meatier). Bring the soup to a boil then turn the heat down to medium low and let it simmer for 30 minutes. Check to see if the potatoes have cooked through. When they have cooked add the dill and the greens. Stir them around in the pot. Leave the soup for about 5 minutes to allow the greens to cook through. Remove the soup from the heat and stir in the sour cream. Taste it  then season with salt and pepper (and maybe a hit of tabasco and a few pinches of sugar).

whole wheat and honey biscuits

1 cup all purpose flour

1 cup whole wheat flour

1/2 tsp salt

4 tsp baking powder

1 tablespoon sugar

1/2 cup butter, lard, or shortening

2/3 cup milk

3 tbsp melted honey

First of all I would like to thank Fannie Farmer for the foundation for this recipe. Thank you.

Set your oven to 425*F. Combine the flour, salt, baking powder, and sugar. Rub the fat into the flour mixture with your hands until it resembles coarse meal. Make a well in the center then add the milk. Use a fork (or your hands) to incorporate flour into the milk then gently toss the mixture until the flour is all incorporated into the dough. Pat (not kneading too much!) the dough into one piece. If you must knead it a few times to bring it all together then giv’er but be gentle! Roll the dough out to a 1″ thickness and cut 2.5″ (or whatever!) rounds. Place them spaced at least 1 inch apart of parchment lined pans. Brush the tops with melted honey. Bake until golden brown (apx. 15-20 minutes depending on the size.)

Eat with somme borscht!







Typical West Africa
Image by Thomas Fisher Rare Book Library via Flickr

West African Peanut Soup aka Senegalese Soup aka FANTABULOUS!!!!  I had been making regular batches of this soup because I love it and many people I know love it and it was in high demand but now my daughter seems to have a peanut allergy. So who knows when I will ever make this again?! I might as well share the recipe with y’all so as to spread the love that is West African Peanut Soup. Enjoy!

west african peanut soup

1 onion

1 stalk celery

3 carrots, peeled

1 yam peeled

1 cup pumpkin cooked or raw(optional)

1 L chicken or vegetable stock

1 L water

1.5 cup smooth peanut butter

2 cloves garlic

thumb sized piece of ginger, sliced

1/2 lemon squeezed

2T cayenne pepper

salt and pepper to taste

Roughly chop up the onion, celery, carrot, and yam and pumpkin if using. (I usually have some cooked pumpkin left over from baking in my fridge to use up. If you are using the cooked stuff, wait until after the stock is in the pot to add it. If you are using raw pumpkin or squash add it at the same time as the sweet potato.) Saute the veg with a bit of olive oil in your soup pot. Toss in the garlic cloves and the ginger. Add the water and the stock. Bring to a boil then turn down to a simmer for at least one hour or until the vegetables are totally soft. Puree with a wand blender. Add the peanut butter, lemon and paprika. Puree again. Taste and adjust seasoning.  

Serve the soup garnished with sliced lime segments, a dallop of plain whipped cream and some crispy fried leeks if you are feeling very fancy. I generally eat it straight up, as quickly as possible.

As easy as this sounds to make West African Peanut Soup is one of my favorites. Please make it often! Spread the love! Maybe one day Maddy will grow out of her allergy and I can once again make this soup in my kitchen. Until then, enjoy!