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plonqToday on "Cooking with plonq" (sauerkraut soup redux):
I'd been gathering the ingredients for this soup piecemeal over the past week or so. I only had a vague recipe in my head, and mostly just grabbed things that I thought might go well in a sauerkraut soup. The result below is where I ended up.
I started by adding some olive oil to a pan and putting it on the heat with the intention of tossing in some chopped onion. That's when I remembered that I had planned to add bacon and that it should go in first, so I rough-chopped some bacon and tossed it into the oil to cook down. Right before it started to crisp, I tossed in the onions and mixed it all together.
While those cooked, I cut off about 1/3 of a ring of chicken kielbasa, cubed it, and tossed that in to start cooking as well. I stirred that and let it heat on medium/high heat until the sausage was lightly browned before scooping in about 2/3 of a jar of sauerkraut. I'd have added the liquid, but this stuff was sold pre-drained.
No problem.
Once it was thoroughly mixed and heated through, I dumped in a can each of sliced carrots and sliced potatoes along with their liquid. The soup was still too dry, so I stirred up about 300ml of chicken stock and added that, followed by about 200ml more of water when it was still not soupy enough.
When I was satisfied with its consistency, I shook in some white pepper, red pepper flakes, rubbed oregano, some ground coriander, and a good helping of toasted caraway seeds. I let that come up to a rough simmer and gave it a taste. It needed ... something. Liquid from the sauerkraut, I assumed. Since I didn't have that, I compensated by squeezing in the juice from the old half-lemon that had been languishing in the fridge, and a good capful of apple cider vinegar.
That was what it needed. I let it simmer for another ten minutes to let the flavours mingle and then portioned some out. If you like sauerkraut then I think you would probably like this soup. I love it.
I thought about tossing in a bit of spinach or kale to give it more colour. Maybe next time.
plonq" (sauerkraut soup redux):I'd been gathering the ingredients for this soup piecemeal over the past week or so. I only had a vague recipe in my head, and mostly just grabbed things that I thought might go well in a sauerkraut soup. The result below is where I ended up.
I started by adding some olive oil to a pan and putting it on the heat with the intention of tossing in some chopped onion. That's when I remembered that I had planned to add bacon and that it should go in first, so I rough-chopped some bacon and tossed it into the oil to cook down. Right before it started to crisp, I tossed in the onions and mixed it all together.
While those cooked, I cut off about 1/3 of a ring of chicken kielbasa, cubed it, and tossed that in to start cooking as well. I stirred that and let it heat on medium/high heat until the sausage was lightly browned before scooping in about 2/3 of a jar of sauerkraut. I'd have added the liquid, but this stuff was sold pre-drained.
No problem.
Once it was thoroughly mixed and heated through, I dumped in a can each of sliced carrots and sliced potatoes along with their liquid. The soup was still too dry, so I stirred up about 300ml of chicken stock and added that, followed by about 200ml more of water when it was still not soupy enough.
When I was satisfied with its consistency, I shook in some white pepper, red pepper flakes, rubbed oregano, some ground coriander, and a good helping of toasted caraway seeds. I let that come up to a rough simmer and gave it a taste. It needed ... something. Liquid from the sauerkraut, I assumed. Since I didn't have that, I compensated by squeezing in the juice from the old half-lemon that had been languishing in the fridge, and a good capful of apple cider vinegar.
That was what it needed. I let it simmer for another ten minutes to let the flavours mingle and then portioned some out. If you like sauerkraut then I think you would probably like this soup. I love it.
I thought about tossing in a bit of spinach or kale to give it more colour. Maybe next time.
