Sauerkraut and Bean Soup

I like sauerkraut. I’m keen on Hungarian Stew with Sauerkraut. On cold winter day I like so much the Sauerkraut and Bean Soup. It’s hearty, filling and tasty.

I make this soup with bacon but if you can make this dish without bacon too.

Sauerkraut and Bean Soup

This Sauerkraut and Beans soup is delicious. It is easy to make but it has one of the most intanse favors in Hungarian soup.

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Course: Soup

Cuisine: Hungarian

Keyword: sauerkraut, winter

Servings: 4 people

Author: Myreille

Ingredients

• 300 grams sauerkraut (fermented cabbage)
• 1 can Cannellini Beans in salted water
• 1 small onion (chopped)
• 1 teaspoon smoked paprika powder
• 50 grams bacon (or smoked ham) (chopped)
• 1 clove garlic (chopped)
• 3-4 teaspoons sour cream (Hungarian: tejföl)

Instructions

• Heat a large pot (or a Dutch oven) and add the chopped bacon. When the bacon is roasted add the onion and garlic. Cook it slowly until the onions are clear and glassy.
• Remove the pot from the heat and add the smoked paprika powder, stir it and add 3 cups cold water. Note! If the paprika powder is burn, the stew will be bitter.
• Add the sauerkraut, then mix it well. Cook it for 20-25 minutes.
• Add the beans without its water.
• Add the sour cream. Stir it well. Bring it to a boil and cook it for 5-10 minutes.
• Serve it hot.

Notes

I don’t forget the salt. Usually I don’t add the salt to this soup, because sauerkraut is salty.

 

The best Hungarian sauerkraut that I can buy on the market is’nt too salty. It is made with pepper, bay leaves and some slices of quince. I add all of the ingredients to the soup exept for quince.

 

Taste the sauerkraut. If it is too salty wash it once or twice in clear water.