Sauerkraut Soup


WITH POTATOES

 • ½ pound white Great Northern beans
 • ½ pound sauerkraut, rinsed and drained
 • 1 small finely diced onion
 • 1 clove minced garlic
 • 1 pound potatoes
 • ½ teaspoons salt or to taste
 • ¼ teaspoon pepper
 •  (1Tbls. soy sauce)  (1teas. liquid smoke)


Wash beans and soak them overnight in about 1 gallon water. When ready to cook, drain and rinse beans, and transfer them to a large pot or Dutch oven with ½ gallon water. Bring to a boil, skimming off any foam that rises to the surface. 

Add whole potatoes, reduce heat, simmer until potatoes are soft.  Remove potatoes.  Add sauerkraut.  Add more water if necessary.  And continue cooking beans until soft (usually about 2 hours). 

While beans are cooking mash the potatoes.  Once the beans are soft add the mashed potatoes, onion, and seasonings.  Reduce heat to low and keep just under a simmer for 20 minutes.  Then turn off heat and let sit to marry flavors.



WITH  FLOUR
Serbian Lenten Sauerkraut and Beans
posni kupus i grah

This recipe for Serbian sauerkraut and beans or kupus i grah is a thick porridge that can be served as a main course or side dish.

1 pound white Great Northern beans
1 pound sauerkraut, rinsed and drained
1/4 cup broth for sauté
1 small finely diced onion
1 clove minced garlic
1 cup whole wheat flour
2 teaspoons salt or to taste
1/2 teaspoon pepper
1/4 teaspoon hot or sweet paprika, or to taste

1. Wash beans and soak them overnight in about 2 gallons water. When ready to cook, drain and rinse beans, and transfer them to a large pot or Dutch oven with 1 gallon water. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat and simmer, uncovered, for about 2 hours or until almost tender, adding more water, if necessary.
2. Add sauerkraut and continue cooking while you prepare this zafrig (roux). Saute onion and garlic in broth in large skillet until translucent. Add flour, salt, pepper and paprika, stirring constantly to prevent burning, until zafrig is golden brown. Remove from heat and slowly add 2 cups cold water, whisking constantly until smooth. Add this to the sauerkraut and beans, mixing well. Cook 20 minutes. If too thick, add more water. If too thin, cook longer.