Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups diced carrots
- 2 cups diced celery
- 2 cups diced potatoes
- 2 cups vegetable broth
- 2 cups sauerkraut, drained and rinsed
- 2 tablespoons apple cider vinegar
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 2 cups cooked white beans
- 2 cups cooked shredded chicken
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is softened and translucent, about 5 minutes.
3. Add the carrots, celery, and potatoes and cook for 5 minutes.
4. Add the vegetable broth, sauerkraut, apple cider vinegar, caraway seeds, thyme, marjoram, pepper, and salt.
5. Bring to a boil, reduce the heat to low, and simmer for 20 minutes.
6. Add the white beans and chicken and cook for an additional 10 minutes.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking time: 35 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 320
Fat: 8g
Carbohydrates: 37g
Protein: 22g
Substitutions for Ingredients
- Olive oil: canola oil or vegetable oil
- Onion: shallot or leek
- Vegetable broth: chicken broth or beef broth
- Sauerkraut: kimchi or pickled cabbage
- Apple cider vinegar: white vinegar or red wine vinegar
- White beans: black beans or chickpeas
- Chicken: turkey or pork
Variations:
- Add 1/2 cup of diced bell pepper for a bit of sweetness.
- Use smoked sausage instead of chicken for a smoky flavor.
- Add 1/2 cup of diced jalapenos for a spicy kick.
Tips and tricks:
- For a creamier soup, add 1/2 cup of heavy cream at the end.
- For a thicker soup, add 1 tablespoon of cornstarch dissolved in 1 tablespoon of cold water at the end.
- For a vegetarian version, omit the chicken and use vegetable broth.
Storage instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat in a pot over medium heat until warmed through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Sour cream, fresh parsley, diced bell pepper, diced jalapenos
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Crusty bread, side salad, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add a bit more broth or water.
Food safety advice:
Refrigerate leftovers within 2 hours of cooking and consume within 5 days.
Food history:
Sauerkraut soup is a traditional German dish that has been around for centuries. It is a hearty and comforting soup that is perfect for cold winter days.
Flavor profiles:
This soup has a savory and slightly tangy flavor from the sauerkraut and apple cider vinegar. The caraway seeds and herbs add a subtle earthy flavor.
Serving suggestions:
Serve with crusty bread and a side salad for a complete meal.
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Region: German