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Sauerkraut Soup is a Big hit in my house! Takes 20 minutes to prepare, and can be eaten without the simmering. Great left over, too!
Guaranteed to settle an upset tummy, clear the sinuses, and provide some "feel good" comfort.
1 pound of bacon, or back (Canadian) bacon, or half a ham steak, cut in small pieces (1/2 inch or so)
1 large white onion, medium diced
1 large jar wine sauerkraut (including liquid)
2 cans low sodium chicken broth or stock
2 - 4 Tablespoons white vinegar (optional)
Pepper to taste
4 cups (or more) water
2 Bay leaves
Sour cream to taste
How To Prepare:
In a dutch oven or stock pot, cook bacon until most of the fat is cooked out, and the bacon begins to turn brown. If you are using back bacon, or ham steak, which are very lean, brown in about 4 Tablespoons of olive oil mixed with 1 Tablespoon of butter.
Add the diced onion to the bacon, and let cook until transparent (clear, and almost cooked). Add the sauerkraut, sprinkle with pepper and mix together until blended. Add the chicken broth, and stir. Add just enough water to cover the sauerkraut mixture completely (about 3 cups) and the vinegar. TASTE to see if more water is needed. Add more water as necessary, and the bay leaves. Bring to a gentle boil, then lower heat, and let simmer for about 30 minutes. Taste again to see if more water, or other seasoning is needed. Remove bay leaves just before serving.
Serve in a soup bowl with a dollop of sour cream (to taste). We always add more pepper and vinegar (since I like the hot/sour taste.)
Carbs per serving - include all nutritional information if known: