Sauerkraut and Bean Soup
Keep with Eastern Europe tradition and serve this dish with hearty dark or whole-grain bread.
INGREDIENTS | SERVES 6–8
- 2 tablespoons bacon fat, lard, or peanut oil
- 1 large carrot, peeled and shredded
- 1 celery stalk, finely diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless pork butt, trimmed of fat and cut into bite-sized pieces
- 1 14-ounce can reduced-sodium beef broth
- Water as needed
- 2 teaspoons paprika
- 1 2-pound bag sauerkraut, rinsed and drained
- 2 15-ounce cans of pink or pinto beans, rinsed and drained
- Salt to taste
- Freshly ground black pepper
- OPTIONAL: sour cream to taste
Add the bacon fat, lard, or oil to a Dutch oven and bring it to temperature over medium heat. Add the celery and carrot; sauté for 3 to 5 minutes, or until soft. Add the onion and sauté until transparent. Add the garlic and sauté for an additional 30 seconds.
Brown some of the pork butt. Add the remaining meat, the broth, and enough water to bring the liquid level to just above the meat. Stir in the paprika and bring to a simmer; reduce heat, cover, and simmer for 1 hour.
Mash half of the beans. Add the sauerkraut and beans into the meat. Add water, if needed; cover and simmer for 1 hour, or until the meat is tender. Season with salt and pepper. Serve with a dollop of sour cream, if desired.
