Ingredients with Measurements:
- 1 pound of sauerkraut
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of butter
- 1 tablespoon of paprika
- 1 teaspoon of caraway seeds
- 6 cups of chicken broth
- 1 cup of diced potatoes
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 bay leaf
- Salt and pepper to taste
- 1 cup of sour cream
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the paprika and caraway seeds and stir for one minute.
3. Add the sauerkraut, chicken broth, diced potatoes, carrots, celery, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Remove the bay leaf and season with salt and pepper to taste.
5. Ladle the soup into bowls and top each serving with a dollop of sour cream and chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 210
Fat: 12g
Carbohydrates: 20g
Protein: 8g
Sodium: 900mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- If you don't have caraway seeds, you can substitute with fennel seeds.
Variations:
- Add sliced cooked sausage or bacon for a heartier soup.
- Use sweet paprika instead of regular paprika for a milder flavor.
- Add a can of drained and rinsed white beans for extra protein.
Tips and tricks:
- Be sure to rinse the sauerkraut before adding it to the soup to remove excess salt.
- If the soup is too sour for your taste, add a teaspoon of sugar to balance the flavors.
- This soup tastes even better the next day, so it's a great make-ahead option.
Storage instructions:
Store leftover 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 rustic bowl with a slice of crusty bread on the side.
Garnishes:
Top each serving with a dollop of sour cream and chopped fresh parsley.
Pairings:
Serve with a glass of Czech beer or a crisp white wine.
Suggested side dishes:
Serve with a side salad or a slice of rye bread.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too sour, add a teaspoon of sugar to balance the flavors.
Food safety advice:
- Be sure to refrigerate leftover soup promptly to prevent bacterial growth.
- When reheating the soup, be sure to heat it to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Sauerkraut soup is a traditional dish in Czech cuisine, often served during the winter months.
Flavor profiles:
This soup has a tangy and slightly sour flavor from the sauerkraut, balanced by the sweetness of the vegetables and the creaminess of the sour cream.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Czech