Sauerkraut And Bean Soup Recipes

Steps:

• Soak beans overnight in 4 cups of water. Rinse and drain.
• Place the beans, potatoes, celery, onion, 1 clove of garlic and 1 bay leaf into a large soup pot. Add water to cover over plus 2 inches. Bring water to boil, then reduce to a low simmer. Cover and cook for 90 minutes.
• In a small skillet, render the reserved fat from the prosciutto. Add flour and stir until browned. Remove fat pieces.
• Drain the sauerkraut, patting if needed. Place in a sauce pan with second clove of garlic and bay leaf, as well as remaining prosciutto. Begin heating and add the browned flour (roux). Cook for an hour over very low flame.
• Remove 3 cups of soup from pot and blend in a food processor. Return to the soup pot. Add in the sauerkraut. Cook for 30 minutes. Add salt and pepper to taste. Stir in the oil and cumin.
• Serve warm not boiling hot.

Steps:

• Bring the kidney beans to a boil in a large pot with plenty of salted water.
• Remove from the heat, cover and set aside for 1 hour.
• In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
• Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
• Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
• Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
• Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
• Season with salt and pepper, to taste, and serve.

Steps:

• Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
• Cool completely and store for a make-ahead meal.
• To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.

Steps:

• Soak beans overnight. Drain, set to simmer in 1/2 litre water until soft.
• Heat oil or lard in a heavy pot with lid.
• Chop bacon into cubes and heat gently in the fat/oil.
• Chop onions fine and braise until translucent.
• Remove pot from heat, add paprika and stir. Add a little water and return to heat. Cook gently for a few minutes, stirring.
• Add the beans with the cooking water and stir.
• Add sliced sausage, peppercorns, bay leaves, salt, chopped garlic and savory. Top up with 1/2 litre water and bring to gentle boil.
• Add peeled and finely dice potato. Cover and set to simmer 15 minutes.
• Meanwhile, rinse the sauerkraut thoroughly to remove acid and salt. Strain and squeeze, then braise in hot oil or lard. Add caraway seeds.
• Add the sauerkraut to the pot and stir well, simmer gently.
• Peel and chop the tomatoes, and stir into the broth.
• Heat through gently, stirring occasionally, until the tomatoes are liquefied. Check salt and serve with sour cream.

Steps:

• Put ham and lima beans in large pot and fill with water.
• Cook 2 to 2 1/2 hours. (Or use crockpot and adjust times accordingly).
• Meanwhile, peel 6 potatoes and cut into medium pieces.
• Remove ham, let cool a little and shred the ham.
• Place ham back into the pot.
• Add potatoes to soup.
• Cook approximately 20 minutes, depends on size of potato pieces.
• When potatoes are done, use masher or hand held mixer to mash the ingredients in the soup for a few minutes.
• Add sauerkraut and cook 15 minutes more.
• Can be served with sour cream topping or other garnishes, as desired.
• SUGGESTED TOPPINGS:.
• carraway seed; sherry; creme fraiche; chopped cilantro; etc.

Steps:

• Bring the kidney beans to a boil in a large pot with plenty of salted water. Remove from the heat, cover and set aside for 1 hour.
• In a large casserole or Dutch oven, heat the olive oil over high heat. Season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned. Add the speck, sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
• Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
• Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded. Season with salt and pepper, to taste, and serve.