Sauerkraut soup

Sauerkraut soup

By
From
Cooking from the Heart
Serves
4-6
Photographer
Mark Roper

This recipe calls for 1 kg of sauerkraut. Only a little of it is actually used after it has been simmered for a while, but the remainder can be used to make braised sauerkraut.

Ingredients

Quantity Ingredient
1kg continental-style sauerkraut
2 tablespoons vegetable oil
1 onion, thinly sliced
3 tablespoons plain flour
1-3 teaspoons white vinegar, to taste
chives, for garnish (optional)

Method

  1. Put the sauerkraut in a large saucepan and add enough water to cover. Simmer over medium heat for 15 minutes — do not overcook it or you will lose the sourness. Drain the sauerkraut, reserving the liquid.
  2. Heat the oil in a frying pan over medium heat and sauté the onion until just golden. Add the flour and stir to make a roux. Fry the roux for a few minutes until light brown.
  3. Stir in the reserved cooking liquid and whisk or stir vigorously until smooth.
  4. Stir in 1 cup of the sauerkraut and simmer until the soup has thickened. Add vinegar to taste if necessary, garnish with chives if desired, and serve.
Tags:
Jewish
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