How To make Sauerkraut and Bean Soup
1 Cup Dried Pink Beans
Rinsed
2 Tbsp Freshly Rendered Lard, Bacon Fat :
Or
Oil 1/2 Lb Boneless Pork Butt Diced
3 Cloves Garlic :
Chopped
1 Medium Yellow Onion Chopped
2 Qts Beef Stock
2 Tsp Hungarian Paprika
3 Cups Sauerkraut :
Rinsed And Drained
Salt And Freshly Ground Pepper -- To Taste Garnish 1/2 Cup sour cr
Place the beans in a 6 quart soup pot and add 3 cups of cold water. Cover and bring to a boil. turn off the heat and let sit for 1 hour. In a frying pan, add the lard, grease or oil and brown the pork. Add the garlic and onion; saute until the onion is tender. Drain the beans and return to the pot. Add the pork mixture, beef stock and paprika to the beans. Cover and simmer for 1 hour or until the beans are tender. Using a slotted spoon, remove about 3/4 of the beans to a food processor blender. Add about 1-1/2 cups of the stock left in the bean pot and puree the beans. Return to the pot, adding the sauerkraut. Cover and simmer for 1 hour or until the kraut is very tender. add the salt and pepper, being generous with the pepper. Serve in bowls with a dollop of sour cream.
This sounds very strange but is actually quite good.
REG5 shared by Sheryl Donner, Iowa City
How To make Sauerkraut and Bean Soup's Videos
Authentic recipe Jota triestina: Italian style sauerkraut (vegan) soup. ONLY 300 kcal per serving
Jota is a delicious and healthy soup from Trieste made with sauerkraut, potatoes and beans. The recipe I propose in this video is meatless and vegan. I find that this soup is already very rich and tasty in this way but if you want you can prepare a meat broth using pork ribs or sausages.
Ingredients for 6-8 portions:
750 g (1.7 lb) of sauerkraut
300 g (10.6 oz) of dry beans
500 g (1.1 lb) of potatoes
2L (2 qrt) of vegetable broth
3 Tbs of extra virgin olive oil
200g (7 oz) onion which is about one onion of this size
5 bay leaves
5 cloves of garlic
1 Tbs salt
1 tsp cumin powder
½ tsp of pepper
2 Tbs of flour
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Chapters:
0:00 Introduction
1:22 Ingredients
2:31 Ingredients preparation
2:52 Cooking
5:04 Nutritional Information
Sauerkraut and Beans Soup Recipe | Grah i Kisele Kupus za Suhim Rebarcima
Hi Guys! Welcome back to my channel!
This Sauerkraut and Beans with smoked pork ribs is a traditional croatian food. One of coastal Croatia's favorite winter warmers. This dish is one of my favorite winter food.
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Simple Sauerkraut Soup With Red Kidney Beans
This delicious sauerkraut soup is definitely hearty, filling and perfect to warm your belly.
Prepare to nourish your body with a broth packed with plenty of nutritious vegetables, beans and fermented cabbage.
Ingredients
2 onions
1 medium carrot
1 parsnip
1 parsley root
1 piece of celery root (approx. 120g)
15 ml vegetable oil
500 g red kidney beans
600 g fermented cabbage
1-2 liters water/vegetable broth
Salt
Ground black pepper
Dried thyme
Directions
1. Chop finely 2 onions and sauté for 3-5 minutes.
2.Chop the rest of the vegetables (carrot, parsnip, parsley root and celery root) in small cubes, sauté for 2 minutes and add water. Let it cook for 10-15 minutes.
3.Add cooked beans and complete with liquid if needed. Season with salt and ground black pepper.
4.Add fermented cabbage and continue to cook for 15-20 minutes.
5.If you prefer add potatoes or use another kind of beans. Serve with fresh crusty bread.
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Homemade SAUERKRAUT SOUP – KAPUSTNICA | Traditional Slovak Soup. Kraut Soup Recipe by Always Yummy!
Welcome to our kitchen, where we're taking a culinary journey to Slovakia today with a delicious recipe for Kapustnica soup! Kapustnica is a traditional Slovak cabbage soup that's hearty, flavorful, and perfect for warming up during those chilly days.
Our Kapustnica recipe is packed with savory ingredients, including smoked sausages and ham, sauerkraut, and various spices, creating a rich and satisfying flavor that's sure to impress your taste buds. We'll show you how to prepare each ingredient and demonstrate the cooking process, ensuring that you'll end up with a hearty bowl of Kapustnica that mirrors the taste of Slovakia. Also Kapustnica has a significant presence at the Slovak Christmas Eve dinner table. The holiday variation frequently omits meat, in accordance with the Christian tradition of fasting before the Christmas dinner. In its place, it's enhanced with dried mushrooms and occasionally dried prunes, providing a distinctive and rich flavor profile.
Whether you're an experienced cook or a beginner looking to expand your culinary horizons, this video is for you. Join us in this cooking adventure and experience the warmth and taste of Slovakia right in your own kitchen.
Don't forget to like, subscribe, and hit the notification bell so you never miss our exciting international recipe adventures. Share this video with your foodie friends and spread the love for Slovak cuisine! Enjoy your journey through Slovak cuisine with our Kapustnica recipe!
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✅ Ingredients:
• smoked ham & sausage – 1 lb | 500 g
• dried mushrooms – 1 oz | 25 g
• sauerkraut – 2 lb | 900 g
• garlic – 3 cloves
• onion – 4 oz | 120 g
• meat broth or water – 7 cup | 1,7 L
• cooking oil – 2 tbsp
• sweet paprika – 2 tbsp
• salt – to taste
• ground black pepper – ½ tsp
• 1 bay leaf
• caraway seeds – ½ tsp (optional)
✅ You will need:
• stockpot or saucepan
• bowl
• carving board
???? Preparation:
1. Soak the dried mushrooms in a warm water for 30 minutes and wash then thoroughly.
2. Heat a stockpot with the vegetable oil, add the chopped up onion and simmer for 3 minutes over low heat.
3. Add the minced garlic and keep simmering for a minute more.
4. Into the stockpot add the mushrooms, sauerkraut, paprika, bay leaves, smoked ham and sausage cut into small pieces and meat broth or water and bring to a boil.
5. Cover with a lid and simmer over low heat for 1 hour 30 minutes.
6. Take the cooked sauerkraut cabbage soup off the stove, leave for 10 minutes, sprinkle with fresh parsley or other greens and serve to the table with a sour cream. Enjoy!
The Best Ham and Bean Soup with Cheat Cornbread
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