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.
INGREDIENTS
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
METHOD
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.
