The Ukrainian Sauerkraut Soup
With soups we tend to stick to what we know, the classics, international, but still well known classic soups. Soups are like a comfort zone, you want to make sure you’re going to enjoy the warm fuzzy feeling up until the last slurp. However, sometimes it’s nice to have some fun in the kitchen and test out recipes that are unusual to us from around the world and see if our taste buds welcome them happily.
- 1 Tbsp of olive oil
- 8 ounces of chopped beef bacon
- 1 stick of finely diced celery
- 1 finely diced onion
- 2 thinly sliced carrots
- 3 peeled potatoes, chopped into thick cubes
- 1/4 cup of quinoa
- 2-3 cups and sauerkraut, rinsed really well and drained (sauerkraut is fermented finely cut cabbage)
- 8 cups of chicken broth
- 2 cups of water
- 1 can of white beans
- Salt and pepper according to taste
- Heat the oil in a big soup pot.
- Add chopped bacon, cook until golden brown. Remove it from the pot when done.
- Add the onion and celery, sauté them till they’re soft and golden for around 5 min.
- Add in the carrots, potatoes, quinoa, broth and water.
- Bring the soup to a boil, then soften the heat to let it simmer for around 15 min.
- Drop in the sauerkraut and the cooked bacon. Also add the white beans with their juice, and 1 bay leaf.
- Cook until you see the potatoes start to be tender.
- After around 10 min, start seasoning the soup.
- Best to serve it with nice crunchy bread