Now when the days are shorter and darker. Ad we are coming home with less energy and a bit cold it starts slowly to become ,the comfort meals, season. I am so happy to welcome it as I am to welcome the Christmas holidays which are as well ,creeping up on us, and I can just not wait. This soup is amazing and it just screams flavours. Remember to use a chorizo you like since a big part of the taste comes form there. It is so good you will be coming back for seconds and thirds. Or at least that is what I do until the pot is empty. But if you are patient your soup rest for 24 hours. You will be rewarded with an even better taste (like almost any other sauce or stew) - this is a thick soup or let's just call it s sauerkraut stew soup. I hope you will enjoy it. In our family we make this recipe but double the quantities so it has a chance to last for a second helping and if lucky even to the next day. You will need:
- 1 chorizo (–2 diced, I like mine spicy – buy the best you can afford)
- 2 white onions (diced)
- 1,000 milliliters hot water (or homemade stock if you have, 1 liter of water – or more if needed)
- black pepper
- white pepper
- sea salt
- 2 tablespoons paprika (dried)
- 20 allspice (pc of)
- 5 bay leaves
- 500 grams potatoes (0,5 kg)
- 3 tablespoons flour
- 300 milliliters single cream (or sour cream, optional–it is perfectly fine without)
- 5 sauerkraut (you can find it very cheap in your local shop in the Polish isle)
- 1,000 milliliters water (1 liter of water)
- 1 teaspoon cumin
- sea salt
- Prepare all ingredients and cut your chorizo, onions and peel your potatoes and cut them into similar sizes and set boil your potatoes in a pot with sea salt and cumin (place your potatoes in a pot with cold water and let it boil on high heat). Sieve your sour kraut (sour kale) but keep the liquid you might will need it for later. Cut your sauerkraut (kale) a little into smaller pieces (it will be easier to eat it) and set it to cook in a medium pot with some water, cumin, allspice and bay leaves. Put a lid on and let it boil.
- In a large pan fry your chorizo on oil and add your diced onions later and fry to golden. Add your dried paprika powder and stir well (for less than a minute – it can burn fast and change taste to the much worse if burnt). Add 3 tablespoons of flour and a knob of butter and stir well. Fill your pot with 1000 ml of hot water (1 liter) or any homemade stock you have (I do not thin that the taste of maggi cube would suit the soup so water is perfectly fine if you do not have a homemade stock). Leave it to boil. After about 10 minutes add your potatoes and sauerkraut (kale) with all the ingredients and water.
- Add your cream (optional) and turn off the heat. Stir well but gently. Now add the liquid from the sour kraut (kale) you did set aside in the beginning so the taste is perfectly balanced for your liking (add all, a little or nothing – just so it suits your taste). Add a little and taste first so it does not become too sour what might spoil the taste for you. Add 1 tablespoon of sugar. If you need any more seasoning add them now (black pepper, white pepper, sea salt, sugar). Your soup is ready. Serve with your favourite bread.
- Enjoy. TIP: the soup has the best taste one day after so you can cook it a day ahead or even a larger quantity to eat it even the day after if you wish. You can also add mushrooms to the soup. They compliment it nicely if you like them of course.
PER SERVING *
|Calories600Calories from Fat360|
|% DAILY VALUE*|
|Calories from Fat360|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.