Saurkraut Soup

Does anyone have a recipe or simply ideas for saurkraut soup. I have a large fresh ham bone and a couple of pounds of ham hocks to start developing a stock. Any suggestions are welcomed.

I found one sometime back for a Creamy Reuben Soup that has kraut in it, but it has corned beef as well.
By the time that stock's ready you'll have an answer I'm sure...

Here are a few:
* Exported from MasterCook *

SAUERKRAUT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Sauerkraut
6 c Beef stock
2 lg Onions -- chopped
3 sl Bacon
1 t Paprika
1 tb Tomato paste
1/2 ts Caraway seeds
Salt
2 Potatoes -- peeled
- grated and soaked
1/4 lb Lean, diced ham
2 Beef frankfurters -- sliced

SIMMER SAUERKRAUT WITH 3 CUPS of stock for 30 minutes.
Saute onions with bacon until golden. Add paprika,
remaining stock, tomato paste, caraway seeds and salt
to taste. Add sauerkraut, stock and drained potatoes,
and simmer for 30 minutes. Add more stock if necessary
to make 6 cups. Add the meats and cook long enough to
heat through (about 10 minutes).

Lithuanian Pork Spareribs and Sauerkraut Soup

1 pound cubed beef stew meat
1 pound pork spareribs
1 pound pork chops
1 pound smoked pork butt
1 cup water
4 pounds sauerkraut
1 cup water
4 pounds finely chopped cabbage
1/4 pound bacon
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 pound kielbasa sausage, sliced thin
1 (29 ounce) can diced tomatoes
salt and pepper to taste

1 Brown the beef, spareribs and loin chops in a large heavy pot. Put the browned meats and the smoked pork butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the pork chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
2 Meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Stir in the chopped cabbage. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer.
3 In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture.
4 As you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. Add to sauerkraut mixture.
5 Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.
Makes 10 servings

SAUERKRAUT SOUP



kapusniak z kiszonej kapusty

Drain 1/2 quart sauerkraut, reserving liquid. Rinse in cold water, drain in colander, squeeze out excess moisture, and slice quite fine. If the sauerkraut is very sour, scald with boiling water in pot, bring to boil, and simmer 5 minutes, then drain.

Add sauerkraut to 7 cups meat stock or smoked-meat stock, including the diced meat, and cook uncovered 60 minutes. Fry up 4-5 sliced diced bacon and brown 2 Tablespoons or so flour in the drippings, stirring to a smooth roux. Stir in 1 cup soup and when smooth add to soup pot.

Season with several dashes of pepper, 1/4 teaspoon caraway, and simmer a while longer. Add 1 teaspoon sugar. If your kapusniak is not as tart as you like, add a little reserved sauerkraut juice. Boiled potatoes can be served on the side or in the soup, whichever you prefer. Adding 1-2 presoaked dried Polish mushrooms at start of cooking will improve the flavor.

He said, kapusniak z kiszonej kapusty!

quote:

Originally posted by Grampy

He said, kapusniak z kiszonej kapusty!

He certainly did! Now where's the duck with the prize money? One of 'em's got to be the secret word.

quote:

Originally posted by clothier

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Grampy

He said, kapusniak z kiszonej kapusty!

He certainly did! Now where's the duck with the prize money? One of 'em's got to be the secret word.

Dang. I've been looking for that duck all my life.

On Christmas eve we have SAUERKRAUT SOUP It is made with sauerkraut and mushrooms and a dark roux. I see if I can get the exact recipe.

He was a genius, but so was Ernie Kovacs.

"....auf dem Messer...."

Remember the Nairobi Trio? And Percy Dovetonsils?

quote:

Originally posted by Pwingsx

He was a genius, but so was Ernie Kovacs.

"....auf dem Messer...."

Remember the Nairobi Trio? And Percy Dovetonsils?

Did you know that Jack Lemmon was one of the Nairobi trio?

And, "Who put Martini in my Martini?"

This soup is not familar in East Tennessee. Althought it sounds great,it must be a local thing????

Paul E. Smith
Knoxville, TN

If it's any consolation, Sundancer, I did not know it, either.

I have but one question--How can you tell if saurkraut has spoiled?

quote:

Originally posted by Ralph Isbill

I have but one question--How can you tell if saurkraut has spoiled?

The same way you can tell that blue cheese has.

quote:

Originally posted by Ralph Isbill

I have but one question--How can you tell if saurkraut has spoiled?

I have seen home-canned saurkraut turn almost black after a year or two. I guess you could call it spoiled.

Sauerkraut soup is "grah kupus" in Serbian. It is very common in Eastern European countries, which have changed their names a thousand times since Tito died. It is a staple of Eastern European cooking since it basically consists of: cabbage (sauerkraut), onion, some kind of ham bone or hock and beans. Peasant food at it's finest.
First: any food that is black (unless it's olives or caviar) needs to go directly into the trash!
The Serbian way of cooking grah kupus is to brown some sliced onions in butter. Add pinto beans that have been soaked overnight and some rinsed sauerkraut (a whole jar), ham hocks or ham bone or whatever kind of ham you have laying around. Cover with water and cook until beans are done. At the end, season with salt and pepper.
Funny that this soup question should come up. I was picking the brains of Dad and his brother about "what was the favorite food that your mother made?" (Dad is 79 and brother is 81) The vote was unanimous: grah kupus. (My Italian Mother was cringing.)

Roadfooders once again come through not only with good suggestions but a bit of humor thrown in, which by the way is fine, even if its at the expense of my ham hocks and ham bone.
I am currently crockpotting the stock with onions, carrots, garlic, celery, jalapeno, hocks and bone.
I am not sure which way to go with the soup yet.
I am thinking saurkraut, hot dogs (I have a pound of Sabretts in the fridge), left over fresh ham and do I dare, heavy cream?
I am still formulating ideas.

It's only an opinion, (everybody has one, ya know) but it would never occur to me to combine heavy cream with anything as acidic as sauerkraut.

I concur with Poverty Pete, I would not add heavy cream to kraut.

My grandmother made the best sauerkraut soup in the world. She never did give us a recipe for it but I finally found it in a Craig Claiborne cookbook so decided that she must have given it to him!



SAUERKRAUT SOUP

1 to 2 lb. spare ribs or country ribs (pork)
2 to 3 qt. water or chicken broth
1 pkg. yellow split peas (12 oz.)
2 lbs of sauerkraut
1 to 2 cubed potatoes
1 tbsp. flour
Salt & pepper to taste (may not need it)
1 onion, chopped
Cook meat, peas and onions in water or broth. Bring to boil and let cook slowly until peas are very well done and meat is very tender. Remove meat and debone. Drain sauerkraut; add potatoes and kraut to cooked peas and cook for one hour. Add flour. Cook 5 minutes. Serve with rye bread.

o.k. Heavy cream is out.

quote:

Originally posted by howard8

o.k. Heavy cream is out.

Thank you. We didn't want you jumping up and down when you saw the curdles!

quote:

Originally posted by lleechef

First: any food that is black (unless it's olives or caviar) needs to go directly into the trash!

You have a problem with black beans?

quote:

Originally posted by pogophiles

quote:

Originally posted by lleechef

First: any food that is black (unless it's olives or caviar) needs to go directly into the trash!

You have a problem with black beans?

None! Black beans ROCK! I just forgot about 'em.

I use to be able to get this soup in the small storefront Lithuanian resturants on Halsted in Chicago. At one time this area was the location for Chicago's stockyards but that disappeared long ago.

quote:

Originally posted by lleechef

quote:

Originally posted by pogophiles

quote:

Originally posted by lleechef

First: any food that is black (unless it's olives or caviar) needs to go directly into the trash!

You have a problem with black beans?

None! Black beans ROCK! I just forgot about 'em.

What, no truffles?

quote:

Originally posted by Grampy

quote:

Originally posted by lleechef

quote:

Originally posted by pogophiles

quote:

Originally posted by lleechef

First: any food that is black (unless it's olives or caviar) needs to go directly into the trash!

You have a problem with black beans?

None! Black beans ROCK! I just forgot about 'em.

What, no truffles?

or peppercorns? or blackberries?

quote:

Originally posted by lleechef


First: any food that is black (unless it's olives or caviar) needs to go directly into the trash!

You mean when my green olives turn black it's OK to keep them?