Gita's Sauerkraut Soup

Gita’s Latvian Sauerkraut Soup

Note: This is a delicious, full-bodied, cool weather soup. No actual measurements are given. Good soups are not based on a prescribed formula. If it seems right to you….go for it!
(this recipe is for a pot approx. 21 qts. Capacity)

In a large stockpot put: a couple meaty ham bones (smoked is best), a 3-4 lb. Piece of fresh pork of some kind (picnic, country spare ribs, fresh ham, etc.) and, for extra flavor, some smoked ham hocks. Anything with bone-in is good. It ads body to the soup.

Cover meat with cold water and bring to a boil. Turn down fire and simmer, skimming off foam as needed. Let simmer for about half hour.

Next add 1 deli-pack (or 1 lg. Can) of sauerkraut (more if you like a more intense flavor), 1 smallish head of green cabbage,( cut with a knife in a coarse shred), 2-3 ribs of celery (sliced), 2-3 onions (coarsely chopped), 1-2 TBS. Caraway seed, about a tsp. full of whole peppercorns, (or fresh ground black pepper to taste), 3 or 4 Bay leaves, fresh chopped parsley (1/2c. or so), fresh chopped dill (stems and all-maybe a ¼ cup), and 1-2 grated (shaved with a peeler is OK) carrots. NO salt need be added to this soup.

Note: This soup can have either barley (a cup or so dry) or diced potatoes (3 or 4) added for a fuller body. If you choose barley, add it now! If you choose potatoes, add them in the last half hour of cooking the soup, or they will turn to “mush”.

Add enough water to almost fill the pot.

Bring all back to a boil. Lower fire way down, and simmer the soup for a good 2 hours, stirring all occasionally. Meat needs to be “falling off the bones” done.

Using a slotted spoon, fish out ALL meats and bones to a large platter. (Keep soup simmering ….You can now add the potatoes).
Cut away all edible meat in bite-sized pieces (sliver smoked skin in thin strips, scraping off underlying fat)), discarding all other unnecessary fat. ***(Save bones for your favorite dog!).
Return cut-up meat to the soup and stir well to distribute all.

The soup is now basically done. Let cool and serve with GOOD rye bread and butter. Gets better and better when reheated…as all soups do!

Can be frozen in serving size bowls or containers, such as a margarine bowl. Microwave to re-heat and serve.

***This, and all soups, freeze VERY WELL and last for years in the freezer without losing flavor.

Frugality note: You can save and freeze any liquids from other “cookings” of veggies, potatoes, and meats and then add them to this, or any other soup, for extra flavor). Why pour it down the drain

Lots of success with this! Gita