Waltraut's Sauerkraut Soup and Bauernbrot

Waltraut’s Sauerkraut Soup

 

This recipe came from my friend, Waltraut Gollasch, in Hamburg, Germany, the mom of our exchange student Hauke. When I first tried this I did not think I would like it as I’m not crazy about sauerkraut, but this was my favorite dish we had while in Germany! This has definitely become a favorite of all my family!

 

2 pounds smoked ham, about 2 cups diced

5 tsp. oil

1 c. chopped onion

3 medium potatoes, washed and cut into bite sized chunks

5 carrots, sliced

2 celery, sliced

3 red bell peppers, chopped

1 ½ pounds sauerkraut-I like the fresh, bagged kind the best, but any kind works

2 quarts vegetable broth

5-10 garlic cloves, minced

3 pounds fresh tomatoes, chopped or 2 large cans diced tomatoes

2 bay leaves

7 ounces tomato paste

1 cup white wine

2+ cups cooked red beans

2 Cabanossi sausages, I use kielbasa because I haven’t been able to find the Cabanossi

Salt & pepper

1 tsp paprika

Sugar, optional

Sour cream (I have even used plain Greek yogurt and it is just as good!)

 

Heat oil, add ham and onions. Cook until onions are transparent. Add potatoes, carrots, celery, and red bell peppers. Cook about 5 minutes. Add the sauerkraut and cook a few minutes longer. Add broth and simmer 5 minutes. Add garlic, tomatoes, bay leaves, wine, beans, and sausages. Season soup with salt, pepper, paprika, and a little sugar, if needed. Simmer on low 2-3 hours. Add more broth if needed.

 

To serve, place soup in bowl and add a large spoonful of sour cream.

 

 This freezes extremely well, so make a double batch each time you make it.

 

 

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I like to serve this with a good rye bread. I found an easy one for the bread machine. I actually use the dough cycle then bake in my own oven.

 

Bauernbrot (brown bread)

 

Place ingredients in order in your bread machine. This is for one large loaf.

 

1 1/2 c water

2 Tbsp molasses

1 tsp salt

3 cups bread flour

1 cup dark rye flour (original recipe calls for 1 cup of buckwheat flour instead)

4 Tbsp vital wheat gluten

2 tsp caraway seed

3 tsp yeast

 

Select Dough setting, and press start.

When done, take out and place in greased bread pan or 2 smaller bread pans.

Cover and let rise 45-60 minutes.

Bake at 350º for 45-60 minutes.

 

Remove from oven, cool and enjoy with your Sauerkraut Soup!

 

Mahlzeit! Enjoy!