Natashas Kitchen Sauerkraut Soup Food

HOMEMADE SAUERKRAUT RECIPE (KVASHENAYA KAPUSTA)

Homemade Sauerkraut Recipe (Kvashenaya Kapusta) image

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 30m

Number Of Ingredients 11

Ingredients

2 medium/large cabbages (2 1/2 kg or about 5 1/2 lbs)
2-3 medium carrots (grated)
2 Tbsp fine sea salt
1 Tbsp sugar
1/2 small purple Onion (finely diced)
2 Tbsp Sunflower Oil (preferred for more flavor, or olive oil)
1/2 small purple Onion (finely diced)
1/2 Apple (any kind; I used gala, diced)
1/2 tsp sugar
2 Tbsp white grapes or dried cranberries
1-2 Tbsp extra light olive oil (not extra virgin)

Steps:

Remove the outermost leaves of the cabbage, cut it into quarters and shred cabbage finely (use a mandolin to do this faster and discard the core.
In a large silver bowl, place cabbage, carrots, 2 Tbsp sea salt and 1 Tbsp sugar and scrunch and knead it together really well for the juice to be released from the cabbage (4-5 min). You don't want it to be super juicy, just enough to cover the lettuce when you really pack it down in a jar.
Scrunch it until juices start to come out.
Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely. You want a jar big enough to be filled only about 2/3 full so it has room to expand.
Make a press over the top of the cabbage by pushing down with a plate (or the lid from a large sour cream container). Top with a small jar of water, a super clean rock or whatever else would make a good weight. Place the lid on the jar but do not tighten. Its a good idea to keep the bottle in the sink or over a dish since there is risk of it overflowing (this is also why we only fill it 2/3 full; it grows!). Let stand at room temp for 4 days or until sour. It will stop fermenting/rising when it's done.
While it sits at room temperature, once each day: poke a few holes through the cabbage with the back of a wooden mixing spoon to release the gas that this process produces and pack the cabbage down tightly.
After 4 days, refrigerate until ready to serve. Can be stored for a few weeks if kept very cold.

SAUERKRAUT SOUP RECIPE (KAPUSTNYAK)

Sauerkraut Soup Recipe (Kapustnyak) image

This sauerkraut soup is a most unusual and delicious soup. The sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. It's hearty, filling and will warm your belly.

Provided by Natasha Kravchuk

Categories Easy/Medium

Time 50m

Number Of Ingredients 13

Ingredients

1 Tbsp olive oil
8 oz bacon (chopped)
1 stick celery (finely diced)
1 medium onion (finely diced)
2 medium carrots (thinly sliced)
3 medium (1 lb potatoes, peeled and sliced into 1/3" thick pieces)
1/4 cup quinoa (rinsed, optional)
2-3 cups sauerkraut (triple rinsed & drained (we use 3 cups or about 2 lbs))
8 cups low sodium chicken broth
2 cups water (or to taste)
1 15 oz can white beans (click to learn how to cook your own beans)
1 bay leaf
Salt (Pepper and Mrs. Dash seasoning, to taste)

Steps:

Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
Add finely chopped celery and onion. Saute until softened and golden (5 min).
Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.

SAUERKRAUT SOUP

Sauerkraut Soup image

The medley of tomato, sauerkraut and smoked sausage gives this savory soup old-world flavor. It's enjoyable to make and serve, especially during these cold months. The tangy taste and aroma really warm you up! -Jean Marie Cornelius, Whitesville, New York

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 7

Ingredients

1 pound smoked Polish sausage, cut into 1/2- inch pieces
5 medium potatoes, peeled and cubed
2 medium onions, chopped
2 carrots, cut into 1/4-inch slices
3 cans (14-1/2 ounces each) chicken broth
1 can (32 ounces) sauerkraut, rinsed and drained
1 can (6 ounces) tomato paste

Steps:

In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.

Nutrition Facts : Calories 257 calories, Fat 12g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 1167mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 9g protein.

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