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  Added: Oct 31, 2011  •  Visited (310)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sauerkraut Soup
What You Need:
  • 1 pound sauerkraut
  • 1 bay leaf (optional)
  • ˝ pound pork meat (head or rump) marrow bone
  • 6 peppercorns
  • 2 strips bacon, or equivalent amount of salt pork, diced
  • 8 cups cold water
  • 1 medium onion (preferably baked)
  • ˝ onion, chopped
  • 1 celery root
  • 1 tablespoon flour, browned
  • 1 parsley root
  • Salt and pepper to taste
  • 1 parsnip
  • 2 carrots
  • 1 lump sugar (optional)
  • 1 - 2 celery stalks
  • 1 - 2 frankfurters or several slices salami, diced (optional)
  • 4 - 6 dried mushrooms
  • A few sprigs of parsley

  • How To Cook:
    1. Cover the sauerkraut, marrow bone and meat with cold water. Boil and skim.

    2. Add browned onion, the celery, parsley, parsnip, carrots, celery, mushrooms and herbs; let them simmer, skimming as necessary, for at least 2 hours.

    3. When the meat is soft, remove from bones and cut into small pieces; cut mushrooms into strips.

    4. Remove marrow from the marrow bones. Strain soup or not, according to preference.

    5. Return the meat, mushrooms and marrow to the pot. In heavy skillet brown the bacon or salt pork together with chopped onion and browned flour, adding stock a little at a time until lumps are dissolved.

    6. Add to the soup and boil up once.

    7. Season to taste, adding sugar if soup is too sharp. Add diced sausage if desired.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Poland
    Dish » Soup
    Main Ingredient » Vegetables » Sauerkraut
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Mushroom

     





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