Sauerkraut ("sour cabbage") contains beneficial microbes. It is rich in enzymes to promote the growth of healthy flora, a protection against many diseases of the digestive tract.
As a main meal, it is great as a warm, winter soup. Don't forget slices of German wholegrain rye or pumpernickel bread (if possible).
Sauerkrautsuppe (German)
Serves 4
10 ounces (280 g) German sauerkraut
9 ounces (250 g) organic chopped (turkey) bacon
1 organic each: onion and garlic clove
4 1/4 cups (1 liter) water or organic chicken broth
1/2 tsp (1,5 ml) paprika
2 Tbs. (30 ml) chopped dill (or 2 tsp./10 ml dry dill)
organic smoked sausage, sliced
5 ounces (145 ml) (dairy-free) sour cream or yogurt
black pepper to taste
options:
- 2 Tbs. (30 ml) organic tomato paste
- 1/2 tsp. (1,5 ml) dried marjoram
- 1/2 tsp (1,5 ml) caraway seeds, lightly crushed
- 1 tsp. (5 g) organic sugar
1. Rinse the sauerkraut in cold water and let it drain.
2. Fry the bacon.
3. Stir in the optional tomato paste. Cook for a minute.
4. Add the any spices, sauerkraut, onions, garlic, and cold water or chicken broth.
5. Bring to a boil, then simmer for 20 minutes.
6. Stir in the cream/yogurt.
7. Reheat until it almost boils.
8. Serve with wholegrain rye or pumpernickel bread or a gluten-free bread.
