Due to the cold weather, which has turned rainy this morning, I have been in a soup mood the past few days. I just recently made a pot of my Cheeseburger Soup for my folks who were visiting for mid-afternoon lunch. While spooning up mouthfuls of cheeseburger goodness, everyone was talking about their favorite soups. Soups that they could eat everyday, and how you always felt good afterwards. Then my Mom said, “Oh, remember that Sauerkraut Soup you’ve made us before?”
Oh, yes I do. I was actually planning on making up a batch as soon as we had some left over ham from Christmas dinner. I love meals that have leftovers, which can make a whole other dish the next day. Kind of like tonight’s steamed rice is tomorrow’s fried rice. So whenever I have left over cured ham, this soup is always close behind on the menu. I remember having this for the first time with Nate.
Frosty days and warm soup
It was the middle of winter in Grand Forks, North Dakota. To paint a picture; Grand Forks has more colder days than the North Pole and your eyes can freeze open while walking from your parking spot to the grocery store enterance. So to be honest most days are great soup days up there.
He got the recipe from his mother and was eager for me to try it at home. I thought it sounded a little peculiar since I had only had sauerkraut on bratwursts. Turns out, it was amazing! I think I had about three bowls of that stuff. Falling more in love with every bite. It is the epitome of German comfort food. Pair it with a thick piece of crusty bread (have you tried the no-knead bread right here?) with a good slab of butter, and those winter blues melt away. There are no competing or flashy flavors here: No paprika, hickory bacon, or vinegar – just the sweet tang of sauerkraut nestled in with potatoes, ham, onion, dill, garlic, caraway, and sour cream. Simple in the most perfect of ways.
Hey. Seriously. Try it with this bread 😉
- 4 1/2 cups Water
- 1/2 tsp. salt
- 4 medium Potatoes; peeled and cubed
- 1/2 lb. pre-cooked Ham, diced (about 2 cups)
- 16oz can of Sauerkraut
- Medium Onion, chopped (1/2 cup)
- 1 Tbsp. Fresh Dill Weed or 1 tsp. dried
- 2 tsp. Minced Garlic
- 1/4 tsp. Caraway seeds
- 1 cup Sour Cream
- 1 Tbsp. Flour
- Salt and Pepper to taste
Start by bringing water, salt and potatoes to a boil in a large soup pot. Cook the potatoes until you can easily poke a fork through them.
Once your potatoes are cooked, add in the ham, sauerkraut, chopped onion, garlic, dill and caraway. Bring back to a boil and then reduce to medium heat and cover. Simmer for 20 minutes.
While the soup is simmering; in a medium sized bowl combine the sour cream and flour mixing thoroughly.
Next take 1 cup of the hot soup and slowly stir it into the bowl with the sour cream mixture. Stir until it is blended well. Do this one more time giving you 2 cups of the hot soup/sour cream/flour mixture.
Pour the mixture into the Sauerkraut Soup. DO NOT BOIL.
Season with Salt and Pepper to taste.Print