Ingredients with Measurements:
- 1 pound of sauerkraut
- 1 pound of pork shoulder, cut into small cubes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of caraway seeds
- 1 bay leaf
- 4 cups of chicken broth
- 2 cups of water
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 tablespoon of chopped fresh parsley for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the pork cubes and cook until browned on all sides.
4. Add the sauerkraut, caraway seeds, and bay leaf to the pot and stir to combine.
5. Pour in the chicken broth and water and bring the soup to a boil.
6. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
7. Season with salt and pepper to taste.
8. Remove the bay leaf and discard.
9. Ladle the soup into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 14g
Carbohydrates: 15g
Protein: 28g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced potatoes for a heartier soup.
- Add a dollop of sour cream to each bowl for a creamier soup.
Tips and tricks:
- Use a wooden spoon to stir the soup to prevent the sauerkraut from breaking apart.
- If the soup is too sour, add a pinch of sugar to balance the flavors.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large soup bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with chopped fresh parsley.
Pairings:
Pair the soup with a light-bodied red wine, such as Pinot Noir.
Suggested side dishes:
Serve the soup with a side salad or a slice of crusty bread.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Lubuski Style Sauerkraut Soup is a traditional Polish soup that originated in the Lubusz Voivodeship region of Poland.
Flavor profiles:
This soup has a tangy and savory flavor from the sauerkraut and pork.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Polish