Listen. I fully realize that it is still basically full-on summer in certain places. I also realize that sauerkraut soup just doesn’t sound that exciting. The problem is, you don’t even know about this soup. It will provide temporary existential relief. It will make your friends jealous. But, to fully understand how right I am, you might need to taste it AND I JUST CAN’T COME VISIT RIGHT NOW, OKAY?
So make it yourself, geez. It’s easy. I’ll even give you two versions.
Quick and Dirty Original Sauerkraut Soup
- 1 medium onion
- 1.5 Field Roast Smoked Apple Sage soysages, diced small
- 25 oz. jar sauerkraut, drained (better sauerkraut is worth it)
- 1 large russet potato, diced
- 1 can pinto beans, drained
- faux-chicken broth to cover
Brown onions and sausage. Add everything else and cook until the potatoes are done. Boom, you have amazing soup.
Fancier, Better, But More Time Consuming Sauerkraut Soup
- 2+ tbsp oil/margarine
- 1 medium onion (or 2 small, or half a large)
- 1 celery rib
- 1 medium carrot
- 2 large cloves garlic
- 2 Field Roast Smoked Apple Sage soysages, diced small
- 1.5 medium yellow potatoes
- 2 c faux-chicken broth
- 2 c water
- 25 oz. jar Bubbie’s sauerkraut, drained
- 1 c dry white wine
Brown onions part way in oil/margarine, then add soysage, celery, and carrots. Once all that is getting brown, add garlic. After garlic is cooked (but not totally brown), add everything else. Cover and simmer until potatoes are cooked through.
It’s really good, so I hope you try it. I don’t have any more time to spend convincing you, but believe me when I say it will be like making out with Morrissey before he was cool and being able to tell all your friends about it. Just don’t turn into some creepy weirdo about the sauerkraut, okay?