Cream Sauerkraut Soup

Today I would like to try a sauerkraut soup. It’s quite popular in Eastern Europe, where you can find it in many variations. This one has a very unusual creamy sour taste. You will either love it or hate it. So, let’s begin…

Preparation time: 10 minutes         Servings: 6

Cook time: 40 minutes                 Total Time: 60 minutes

Difficulty: easy

Ingredients:

1 glass jar   white sauerkraut (net weight around 650g/23oz)

1 each          single or double cream for cooking (approximately 300ml/10 fl oz)

2 each          medium size onions (approximately 340g/12oz) softly chopped

340g/12oz    mushrooms

480g/17oz   chicken thigh fillets or 240g/8.5oz frankfurter, bacon etc.

(optional, but I strongly recommend it in order to get a better taste)

4 each        medium size peeled potatoes (approximately 340g/12oz)

4 tbsp        vegetable oil

3 tbsp        dark soya sauce

2 tbsp        marjoram

1 tbsp       oregano

1 tbsp       ground paprika

½ tbsp      ground black pepper

a pinch    salt

1.5litre / 2.6pint boiling water

Instructions:

First, peel potatoes and slice them into small cubes around 1.5 centimeters

(a half inch) and leave them for later. Many people recommend them to cook separately but it not necessary.

Then we need to prepare a large soup pot. Add 4 tbsp vegetable oil. Turn into heat. Then add finely chopped onions, mushrooms and cook it until soft  – which takes about 5 minutes. In the meantime slice the chicken (bacon, sausages, whatever).

After 5 minutes add sliced chicken, herbs and 4 tablespoons of dark soya sauce and cook for another 5 minutes. Then add drained (and chopped if necessary) sauerkraut. I usually don’t rinse it at all. If the sauerkraut soup is too sour you can add little sugar, then stir and cook it for another couple of minutes.

Fill your kettle with 1.5 liters of water (2.5pints) and boil it. When it’s ready, add this boiling water to the pot, add sliced potatoes and cook for another 25 minutes.

Now you are ready for the final stage.  Check the taste. Add salt as required, 300ml of single cream (or double cream) for cooking and stir well. Bring back to boil. Stir again. Switch the heat off and leave it like that for another 10 minutes.

Now your sauerkraut soup is ready to serve.

Best to serve hot with a baguette or white bread and a cold beer.

Bon appetite. See you soon.