Sauerkraut Soup with Beans

Sauerkraut Soup with Beans Recipe from Estonia - Delicious and Hearty Meal

Region / culture: Estonia | Preparation time: 7-9 hours | Cooking time: 2-3 hours | Servings: 6

Introduction

Sauerkraut Soup with Beans is a hearty and flavorful dish that is perfect for a cold winter day. This traditional recipe combines the tangy flavor of sauerkraut with the earthy taste of beans and the richness of pork. It is a comforting and satisfying meal that is sure to warm you up from the inside out.

History

Sauerkraut Soup with Beans has its origins in Eastern European cuisine, where sauerkraut is a staple ingredient. Sauerkraut, which is fermented cabbage, has been used for centuries as a way to preserve vegetables during the winter months. The addition of beans and pork to the sauerkraut creates a hearty and nutritious dish that is popular in many countries in the region.

Ingredients

2.5 liters of water
500 g of sauerkraut
100 g of broad beans
500 g of pork
1 onion
salt

How to prepare

Wash the dried beans and soak them in cold water for 7-9 hours.
Put the soaked beans in a pot along with the soaking water, add the cleaned meat, and bring it to a boil.
Skim off any scum that rises to the surface.
Add the sauerkraut, chopped onion, and salt.
Cook the mixture over low heat.
Remove from heat when it reaches a consistent texture.
Serve it hot.
You can serve it with grated raw carrots alongside the pork.

Variations

You can add other vegetables such as carrots, potatoes, or bell peppers to the soup for added flavor and nutrition.
You can use different types of beans such as kidney beans or chickpeas instead of broad beans.
You can use chicken or beef instead of pork for a different flavor profile.

Cooking Tips & Tricks

Soaking the beans before cooking helps to soften them and reduce cooking time.

- Skimming off any scum that rises to the surface of the soup helps to remove impurities and ensures a clear broth.

- Cooking the soup over low heat allows the flavors to meld together and develop a rich and savory taste.

- Serving the soup with grated raw carrots adds a fresh and crunchy texture to the dish.

Serving Suggestions

Sauerkraut Soup with Beans can be served as a main dish with crusty bread on the side. It can also be paired with a simple green salad for a complete and satisfying meal.

Cooking Techniques

Soaking the beans before cooking helps to reduce cooking time and ensures that they are soft and tender.

- Cooking the soup over low heat allows the flavors to develop and meld together for a rich and savory taste.

Ingredient Substitutions

You can use canned beans instead of dried beans for a quicker cooking time.

- You can use vegetable broth instead of water for a vegetarian version of the soup.

Make Ahead Tips

Sauerkraut Soup with Beans can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove before serving.

Presentation Ideas

Garnish the soup with a dollop of sour cream and a sprinkle of fresh dill for a beautiful and appetizing presentation.

Pairing Recommendations

Sauerkraut Soup with Beans pairs well with a glass of crisp white wine or a cold beer. It also goes well with a side of pickles or pickled vegetables.

Storage and Reheating Instructions

Store any leftover Sauerkraut Soup with Beans in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Sauerkraut Soup with Beans contains approximately 350 calories.

Carbohydrates

Each serving of Sauerkraut Soup with Beans contains approximately 30 grams of carbohydrates.

Fats

Each serving of Sauerkraut Soup with Beans contains approximately 15 grams of fats.

Proteins

Each serving of Sauerkraut Soup with Beans contains approximately 25 grams of proteins.

Vitamins and minerals

Sauerkraut is a good source of vitamin C and vitamin K, while beans are rich in folate and iron. Pork provides essential nutrients such as zinc and vitamin B12.

Alergens

This recipe contains pork, which may be an allergen for some individuals. Please check for any food allergies before consuming.

Summary

Sauerkraut Soup with Beans is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Sauerkraut Soup with Beans is a delicious and nutritious dish that is perfect for a cozy night in. This hearty soup is packed with flavor and is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Sauerkraut Soup with Beans. It was a cold winter day, and my dear friend Martha had invited me over for lunch. As soon as I walked into her cozy kitchen, I was greeted by the enticing aroma of simmering soup.

Martha was busy chopping vegetables and stirring a large pot on the stove. She smiled warmly at me and said, "I'm making Sauerkraut Soup with Beans today. It's an old family recipe passed down from my grandmother. Would you like to help me?"

I eagerly agreed, and Martha handed me a knife to start chopping the onions while she prepared the sauerkraut and beans. As we worked together, she shared the story of how she learned to make this delicious soup.

"My grandmother was a wonderful cook," Martha began. "She grew up in a small village in Eastern Europe, where hearty soups were a staple of every meal. This Sauerkraut Soup with Beans was one of her specialties, and she would make it for us whenever we visited."

Martha's grandmother had learned the recipe from her own mother, who had learned it from a neighbor many years ago. The recipe had been passed down through the generations, each cook adding their own twist to make it their own.

As Martha and I continued to cook, she explained the process of making the soup. First, we sautéed onions and garlic in a large pot until they were golden brown and fragrant. Then we added the sauerkraut, beans, and a variety of spices, including caraway seeds and paprika, to enhance the flavors.

The soup simmered on the stove for hours, filling the kitchen with a mouthwatering aroma. Martha and I chatted and laughed as we waited for the soup to be ready, reminiscing about old times and sharing stories of our families.

Finally, the soup was done, and Martha ladled it into bowls, garnishing each serving with a dollop of sour cream and a sprinkle of fresh dill. We sat down at the table and enjoyed the warm, comforting soup together, savoring every spoonful.

As I savored the rich flavors of the Sauerkraut Soup with Beans, I realized how special this recipe was. It wasn't just a dish made of ingredients; it was a piece of history, a connection to the past that brought generations together through food and tradition.

I thanked Martha for sharing her grandmother's recipe with me and promised to pass it on to my own family. As I left her house that day, I carried with me not just a full belly but also a heart full of memories and gratitude for the gift of good food and friendship.