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Serves
4-6
Creator Notes
Choucroute, sauerkraut, sûrkrût, bitter cabbage, kiseo kupus, kislaya kapusta… I discover it irresistible in any language, in any dialect and any dish. It is traditionally served with pork or sausages, and accompanied with steamed potatoes or dumplings (knoedels). This soup is a tribute to the total comely choucroute dishes, or as my dad would issue “a choucroute in a bowl”. —QueenSashy
Test Kitchen Notes
WHO: QueenSashy is a scientist from Unique York Metropolis.
WHAT: An ode to traditional choucroute dishes — sauerkraut served with pork and potatoes — re-imagined in soup gain.
HOW: Simmer sausage, sauerkraut, and seasonings in broth, and cook your knoedels accurate in with them.
WHY WE LOVE IT: This soup has a pleasantly bitter kick that we like — plus, studded with sausage meatballs and dumplings, it be a bowl that is stress-free to dive into. These knoedels are a generous stop to that box of cream of wheat languishing in your pantry. —The Editors
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Test Kitchen-Authorised
Ingredients
- For the Soup
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3/4 pound
sauerkraut
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1/2 pound
candy Italian sausage
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1
medium yellow onion, sliced into trim skinny ribs
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2
garlic cloves, mashed
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2
exiguous bay leaves
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1/4
teaspoon cumin seeds
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4
juniper berries
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8-9 cups
crimson meat broth
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Olive or vegetable oil
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Salt and freshly ground pepper
- For the Knoedels
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2
egg whites
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2 oz
Cream of Wheat (or farina)
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2-3 cups
crimson meat broth (or water)
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A pinch of salt
Instructions
- Rinse the sauerkraut smartly. Drain and attach of residing apart.
- Have the sausage meat from the casing. Develop exiguous meatballs (about 1/2 to three/4 inches in radius).
- Veil the underside of a trim skillet in oil. Add the sausage balls and sauté until smartly browned. Have the sausage balls from the skillet and discard the fleshy.
- Veil the underside of a trim soup pot with oil. Add the onions and sauté until gentle, for approximately three to four minutes. Add the garlic and cumin seeds and sauté for every other minute or two, until very fragrant.
- Add the sauerkraut to the pot, quilt with the broth and bring to a boil. Minimize the warmth to medium low, add the sausage meatballs, bay leaves and juniper berries, and simmer partly lined for approximately an hour. When the soup is carried out, season with pepper (and if wanted, with salt. I in total derive that every sauerkraut and sausage are seasoned smartly enough that no extra salt is wanted, but at closing it is far up to you).
- While the soup is simmering, prepare the knoedels. In a exiguous pot bring the broth (or water) to a soft simmer.
- Beat the egg whites until agency. Slowly add the cream of wheat and proceed to beat until fully incorporated. Season flippantly with salt.
- Spoon about ¾ tablespoon of combination per knoedel into the broth. Make sure that the broth maintains at simmer, otherwise the knoedels will give way. (That you just would be able to are also alive to to gain the knoedles in batches without overcrowding the pot, as the knoedels will expand a diminutive bit.) After three to four minutes, gently turn the knoedles and proceed to simmer for every other three to four minutes. Have the knoedels from the broth.
- Pour the sauerkraut soup into the actual particular person plates. Add the knoedels and then gently pour some extra liquid from the soup. Attend at as soon as.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by evening. When she is no longer writing code and formulas, she blogs about food, existence and every little thing in between on her blog, Three Tiny Halves. Three Tiny Halves became nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Most attention-grabbing Food Blog Awards. Aleksandra lives in Unique York Metropolis along with her varied two halves, Pass over Bother and Dr. V.