Alsatian Sauerkraut Potato Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Good Food Magazine, January 1988. A good use for that lone leftover pork chop! Ingredients:
1 tablespoon vegetable oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 cooked pork chop, boned, diced |
1/8 teaspoon dried sage |
2 (13 3/4 ounce) cans chicken broth |
1 cup cold water |
10 ounces sauerkraut, rinsed and drained (not canned) |
6 small red potatoes, cooked, halved, sliced crosswise |
1 (19 ounce) can red kidney beans, rinsed, drained |
salt & freshly ground black pepper |
3 tablespoons chopped fresh parsley |
rye bread |
Directions:
1. Heat oil in large saucdepan or Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened but not browned, about 8 minutes. Add pork and sage and cook 2-3 minutes longer. Pour in broth and the water. Heat to boiling, skimming surface as needed. Reduce heat to simmer, partially covered, 10 minutes.
2. Stir in sauerkraut, potatoes, and beans. Season with salt. Simmer, partially covered, 10 minutes longer. When potatoes soften, mash some against side of pan to thicken soup slightly. Season with pepper and stir in parsley. Serve hot with rye bread.
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