Wednesday, October 19, 2011
JOHN CHUCKMAN ORIGINAL RECIPE: SAUERKRAUT SOUP - A VARIATION OF MY MOTHER'S RECIPE
CHUCKMAN'S SAUERKRAUT SOUP
This is a slight variation of a childhood favourite which my mother made regularly. I’ve tried various experiments over the years, and this is the version I like best.
1 Large Can of Sauerkraut
1 Medium Can of Lima Beans.
1/3 Pound of Bacon or more – cut into bits
1 Medium Onion – diced
3- 4 Cups of Chicken Broth
1 Tablespoon or more Caraway Seed
3 Tablespoons Flour
2 Tablespoons Oil for frying – Canola is my everyday
Saute Onion and set aside.
Fry Bacon gently with oil until golden. Remove Bacon pieces from pan and retain Oil-Bacon grease mixture. Add Flour to mixture and make a roux that is nutty brown. Do not stop before you have a good browning or you will lose half the flavour.
Start adding Chicken Stock to roux and stirring until all incorporated. Add fried Onions, Bacon pieces, Sauerkraut, Lima Beans, and Caraway.
Simmer for at least half an hour with lid on pan. I tend to simmer all soups longer for full blending of flavor.
TASTIEST VARIATION FOR A COMPLETE DINNER
The way my wife and I usually have it.
You may eat the soup as is above with anything you like, such as pork chops, or, before starting to simmer, add about 2 pounds of Pork Spareribs, cut into reasonable-sized sections.
In this case you simmer the soup for at least an hour, or until meat is almost falling off the bones.
Ideally served with rye bread and butter.
ANOTHER VARIATION FOR COMPLETE DINNER
Instead of Pork Ribs, add about 11/2 pounds of Polish Sausage before simmering. Simmer for about an hour.
A few chunks of potato boiled in the soup/stew are also good.