2-1/2
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2
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1/2
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8
1/4
2
2
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2
7
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1
7
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3
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Potatoes (1)
Meat Options (2)
(see below)
-- Seasonings
Garlic
Caraway Seeds
Peppercorns
Bay Leaves
Chili, dry (3)
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Onion
Salt Pork (or bacon)
Flour
Sauerkraut (4)
with Brine
-- Option #1 ---
Pork Ribs
Polish Sausage
-- Option #2 ---
Pork, lean
Polish Sausage
--Option #3 ---
Ham Hocks, smoked
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This soup can be eaten as soon as done, but it's even better when
reheated the next day. I have also developed a
Vegetarian Version that I
use more often than meat versions.
Make - (1-1/2 hrs)
- Peel POTATOES and cut into chunks 3/4 to 1 inch on a side.
- Cut MEAT (See "Options" below) 1/2 to 3/4 inch on a side, but
not Sausage (if using), it goes in later. If using Ribs, cut
1-1/2 to 2 inches long. If using Smoked Hocks, they go in whole and
are deboned and cut up when done.
- In a pot sufficient for the whole recipe (5 quart min.), place
Meat (but not Sausages or Smoked Hocks) with Water to
cover by about 1 inch. Bring to a boil and skim off any scum that rises
as it comes to a boil.
- Slice GARLIC thin.
- Stir Potatoes and all Seasoning items into the pot.
Add enough additional Water to cover well. Bring to a boil and
simmer while you work on the rest.
- Chop ONION small.
- Dice SALT PORK small.
- Put the Salt Pork in a skillet with about 1/16th inch of
Water. Boil the water gently to render some fat, then fry over
low heat, stirring until enough fat has rendered to fry the Onions.
- Stir in Onions and fry slowly, stirring often until you see
just a touch of color, then add Flour and stir about 2 minutes
more, but do not brown.
- Stir some Soup from the main pot into the Onion mix,
a little at a time, and stirring until you have a smooth mixture. Stir
this back into the main soup pot.
- When Potatoes are about cooked through (and not before or they'll
harden), strain the Sauerkraut from the Brine. Pour the
Brine into the pot. Pile the Sauerkraut on your
cutting board and cut slices through it about 1-1/2 inches apart, then
again at right angles (this makes it easier to eat with a spoon).
Stir into the pot.
- Adjust liquid as you simmer slowly for another half hour (probably
longer if using Smoked Hocks).
- If using Sausage, cut it into slices and quarter the slices.
Stir into the soup when it's mostly done.
- IF you used Smoked Hocks, fish them out. Remove the meat from the
bones and discard the bones. Dice the meat (skin included) and stir
back into the pot.
- You can adjust acidity to your taste using sauerkraut juice (best),
wine vinegar, balsamic vinegar, or malt vinegar. Don't use cider
vinegar - its flavor conflicts!
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