This soup is one of those just add water to a few dollars worth of ingredients and you get enough soup to feed an army. It helped that I acquired some meaty ham hocks for free, but still, there was so much soup. So much soup that smells really bad cold and sounds pretty strange but when steaming in big bowls it is deliciously tangy, meaty and rich. Served with buttered slices of thick bread, nothing will keep you warmer
Wednesday, December 28, 2011
Trieste Style Sauerkraut Soup
Trieste Style Sauerkraut and Bean Soup adapted from Saveur
10 cups of water
2 ham hocks
4 strips of bacon
2 cloves of garlic
1- 15oz can of kidney beans
3 medium russet potatoes, peeled and diced into 1-inch cubes
2 cups sauerkraut
1. Place the water and ham hocks in a large stock pot and bring to a boil, skimming and foam that rises to the surface. Simmer for about 1 hour.
2. Meanwhile, dice bacon, garlic and onion and saute in a skillet until the bacon fat has rendered and the onion is soft. Add the the stock pot with the ham hocks.
3. Rinse the sauerkraut thoroughly in a large colander with cold water, drain well. Add the sauerkraut and potatoes to pot and continue simmering until potatoes are soft when pierced with the tip of a sharp knife about 30 minutes.
4. Remove the ham hocks from the soup pot and use a fork and your fingers if necessary to carefully remove all of the meat from the bones. Add the meat back into the soup pot. Simmer for another 15 minutes or so and serve hot.