Gita’s Latvian Sauerkraut Soup
Note: This is delicious, full-bodied, cool weather soup. No actual
measurements are given. Only guidelines.
Good soups are not based on a
pre-scribed formula. If it seems right to you….go for it
(this recipe is for a pot of approx. 21 qts. capacity)
In a large stockpot put:
--A big, meaty ham bone (smoked is best),
--a 2 lb (plus or minus) piece of fresh pork of some kind (picnic, country spare ribs, fresh ham, thick pork chops etc.)
--and, for extra flavor, some good, smoked ham hocks. (Smoked turkey legs can be used as well).
These have a lot of fat (which can be removed once Soup is cold) but also add a lot of flavor. Anything with bone-in is good. It adds body to the soup.
--Cover meat with cold water and bring to a boil.
--Turn down fire and simmer, skimming off foam as it surfaces.
--Let simmer for about an hour.
**Do not add any of the seasonings until all the “foaming” has stopped, or you will be skimming off the seasonings as well.
--Next add 1 deli-pack (or 1 lg. Can—32oz) of Sauerkraut,
--1 med. head of green cabbage, cut with a knife in a coarse shred,
--2-3 ribs of celery (sliced),
--2-3 med. onions (coarsely chopped),
--1Tbs. Caraway seed,
--about a tsp. full of whole peppercorns, (or fresh ground black pepper
to taste),
--2-3 Bay leaves,
--fresh chopped parsley (1/2c. or so),
--fresh chopped dill (stems and all-maybe a 1/3 cup),
--and 1-2 coarsely shredded carrots.
Note: This soup can have either barley (a ½ cup or so DRY) or diced potatoes (3 or 4 med.—thick-diced) added for a fuller body.
--If you choose barley, add it now, as barley takes long while to cook until it is tender!
--If you choose potatoes, add them in the last half hour of cooking the soup, or they will turn to “mush”.
--Add enough water--or saved broths—(***see note below) to almost fill the pot. Bring all back to a gentle boil.
--Lower fire way down, and simmer the soup for a good 2 hours,
stirring occasionally. Meat needs to be “falling off the bones” done.
--At this point, using a slotted spoon, fish out ALL meats and bones to a large platter. Keep soup simmering ….(you can now add the potatoes).
--Cut away all edible meat in bite-sized pieces.
Scrape off all underlying fat from the Hock's skins and discard, along with all other unnecessary fat.
--Sliver smoked hocks skins from the hocks in very thin strips or
pieces—if you want to….Or toss it! ***
(Save bones for your favorite dog!).
--Return cut-up meat to the soup and stir well to distribute all.
--Simmer another few minutes, or so.
The soup is now basically done. Let it rest a bit and skim off any accumulating fat layer and discard--then serve it with GOOD buttered bread of your choice—Rye bread and butter really complement this Soup. So does a good, crusty white, Italian bread (like at Aldis).
It gets better and better when reheated…as all soups do!
***Soup can be frozen in serving size bowls or containers,
***This, and all soups, freeze VERY WELL and last for a very long time in the freezer without losing flavor. Years! Literally!!!
***Frugality note:
You can save (and freeze) any liquids or broths from previous “cookings”
of veggies, potatoes, etc. and then add them to the soup.
Why pour it down the drain???
Lots of success with this! You will love this soup! Everyone has-- that has tasted it.
First they go--”YEWWW! Sauerkraut soup????
Then they have a bowl of it—and they are hooked!
In case you run into problems—e-mail me or call me and I will
“hold your hand” to the end.
