14 Dec Super healthy Polish sauerkraut soup
Sauerkraut doesn’t sound terribly sexy I know. Yet it’s one of the healthiest things you can eat due to its vitamin C, mineral and probiotic content. The juice from the cabbage is a brilliant hangover remedy, my dad assures me, although I haven’t tried it myself. I do, however, crave this wintery soup from time to time.
I have limited the amount of pork that goes in to just some good quality lardons (from Ginger Pig of course) and used a beef rib for the stock. Since I’ve been working on the book I have realized how vague my recipes can be. It’s because I see cooking as something that’s adaptable and not an exact art, yet I can see that being vague often confuses perfectly simple matters, therefore it’s something I’ve been working on and I hope my recipes now reflect this.
Remove the vegetables and beef, add the potatoes and sauerkraut. Add the cumin. Cook for a further 30min.
Meanwhile, fry the lardons on a frying pan until slightly crispy. Add these to the soup for the final 10min.
Season with black and white pepper. The soup doesn’t need salt as the sauerkraut is already salty.