Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound sauerkraut, drained and rinsed
- 4 cups chicken broth
- 1 large potato, peeled and diced
- 1 teaspoon caraway seeds
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the sauerkraut, chicken broth, potato, caraway seeds, bay leaf, salt, and pepper to the pot.
4. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potato is tender.
5. Remove the bay leaf and discard.
6. Puree the soup with an immersion blender until smooth.
7. Stir in the sour cream and parsley.
8. Serve hot.
10 minutes preparation, 25 minutes cooking
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 190
- Fat: 10g
- Carbohydrates: 18g
- Protein: 7g
- Fiber: 5g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other cooking oil.
- Chicken broth can be substituted with vegetable broth.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add sliced cooked sausage or bacon for a heartier soup.
- Add diced apples for a touch of sweetness.
- Use red cabbage instead of sauerkraut for a different flavor.
Tips and tricks:
- Rinse the sauerkraut before using it to remove excess saltiness.
- Use an immersion blender to puree the soup right in the pot for easy cleanup.
- Adjust the seasoning to taste before serving.
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 individual bowls with a dollop of sour cream and a sprinkle of parsley on top.
Garnishes:
- Sour cream
- Chopped fresh parsley
Pairings:
- Crusty bread
- German beer
Suggested side dishes:
- Potato pancakes
- German potato salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to rinse the sauerkraut before using it to remove any harmful bacteria.
Food history:
- Sauerkrautsuppe is a traditional German soup made with sauerkraut, potatoes, and broth.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve the soup as a starter or main course.
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Region: German