Ingredients for Alsatian Sauerkraut Potato Soup
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 cup diced cooked leftover pork chop
- 1 teaspoon dried sage
- 4 cups chicken broth
- 2 cups water
- 1 (16-ounce) bag sauerkraut, drained
- 2 cups diced potatoes
- 1 (15-ounce) can white beans, rinsed and drained
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- crusty rye bread
- 1 tablespoon olive oil
- 1 (15-ounce) can white beans, rinsed and drained
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How to Make Alsatian Sauerkraut Potato Soup
- Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced.
- Cook, stirring occasionally, until softened but not browned, about 8 minutes.
- Add 1 cup diced leftover pork chop and 1 teaspoon dried sage.
- Cook for 2-3 minutes, stirring occasionally, until heated through.
- Pour in 4 cups chicken broth and 2 cups water.
- Bring to a boil, skimming off any foam that rises to the surface.
- Reduce heat to a simmer, partially cover, and cook for 10 minutes.
- Stir in 1 (16-ounce) bag sauerkraut, drained, 2 cups diced potatoes, and 1 (15-ounce) can of white beans, rinsed and drained.
- Season generously with salt.
- Simmer, partially covered, for another 10 minutes, or until potatoes are tender.
- Using a potato masher, partially mash some of the potatoes against the side of the pan to slightly thicken the soup.
- Season with freshly ground black pepper to taste and stir in 2 tablespoons of chopped fresh parsley.
- Serve hot with crusty rye bread for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
24g
Fat
11g
Carbs
26g
