Sauerkraut Soup

Sauerkraut Soup – A Comforting Delicacy

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8

Who doesn't love a steaming bowl of soup, filled with flavors and stories, that warms your soul? Sauerkraut soup is a traditional dish with deep roots in culinary history, reminding us of times when every ingredient was valued for its nutritional worth and unmistakable taste. It is a dish that brings family together around the table, providing not just nourishment, but also moments of joy and sharing.

Ingredients:
- 1 kg of sauerkraut (ideal for an intense flavor)
- 1 chicken (about 1.5 kg)
- 1 kg of pork cut into cubes (choose meat with a bit of fat for a richer taste)
- 1 kg of smoked sausages (or any smoked sausages you prefer)
- 10 peppercorns (for a bit of spice)
- 2 bay leaves (subtle aroma)
- 2 large carrots (for sweetness and color)
- 2 parsley roots (a touch of freshness)

For the roux:
- 2 tablespoons of flour (to thicken the soup)
- 3 tablespoons of oil (sunflower oil or butter)
- 1 tablespoon of paprika (for a pleasant taste and vibrant color)

Step-by-step preparation:

1. Preparing the Chicken: Start by washing the chicken under cold running water. Place it in a large pot and fill it with cold water, enough to cover the chicken. Put it on medium heat and, as it cooks, skim off the foam that forms on top with a ladle. This is an important step to achieve a clear and tasty soup.

2. Adding the Vegetables: When the chicken is almost cooked, add the peeled and halved carrots, as well as the parsley roots. Continue to boil everything until the meat becomes tender and falls off the bone.

3. Separating the Ingredients: Once the chicken is cooked, remove it from the pot and let it cool. Do the same with the carrots and parsley roots and set them aside. Strain the soup broth and keep it.

4. Preparing the Soup Base: In a separate pot, chop the onion into large cubes and sauté it in oil until golden. Add the cubed pork and sauté it together with the onion, stirring frequently to prevent sticking.

5. Adding the Sauerkraut: After a few minutes, add the well-drained sauerkraut (to reduce acidity, if you prefer) and pour in the reserved soup broth. Add the peppercorns and bay leaves. Simmer everything on low heat for about 30 minutes, until the pork becomes tender.

6. Sausages and Roux: Slice the sausages and add them to the pot. Mix well. In a small bowl, prepare the roux from flour, oil, and paprika. Add this mixture to the soup and let it simmer without boiling for another 10 minutes.

7. Finalizing the Soup: Meanwhile, remove the chicken from the bones and skin, cutting it into small pieces. Add the meat to the soup and let it simmer for a few minutes to combine the flavors. Finally, you can adjust the taste with salt and a little pepper, to your liking.

8. Serving: Serve the hot soup in deep plates, with a spoonful of sour cream on top, which will add a creamy and refined taste. I recommend enjoying it with a slice of fresh white bread for an extra flavor boost.

Practical tips:
- If you want a spicier soup, you can add a little hot pepper or spicy paprika to the roux.
- Sauerkraut can be saltier; make sure to taste it before adding salt to the soup.
- You can replace the pork with beef or a mix of meats, depending on your preferences.
- This soup is even tastier the next day, when the flavors have melded.

Nutritional benefits:
Sauerkraut soup is packed with vitamins and minerals, rich in vitamin C, antioxidants, and fiber, contributing to digestive health. Chicken and pork provide essential proteins, while sauerkraut contains probiotics that support gut flora.

Frequently asked questions:
- Can I use fresh cabbage instead of sauerkraut?
Yes, but you will need to add more salt and adjust the cooking time to achieve a soft texture.

- How can I store the soup?
You can store the soup in the fridge in airtight containers for up to 3 days or freeze it for later consumption.

- What can I pair the soup with?
This soup pairs wonderfully with a dry white wine or a light beer, enhancing the rich flavors of the dish.

So, I wish you good appetite and joy in every spoonful! Sauerkraut soup is not just a dish, but a journey back in time, full of flavors and unforgettable moments. Savor every moment spent in the kitchen and don’t hesitate to add your personal touch, turning each recipe into a unique story.