My Czech roots are precious to me and this week I enjoyed a hearty stock of Sauerkraut Soup. This recipe was one of two recipes my Mother made and she was given this recipe by our dear Bohemian friend, Blanche.
I understand that many families serve a Sauerkraut Soup as a traditional Christmas Eve meal but I enjoy it anytime!
Sauerkraut Soup with a sprinkle of dill weed
After the rich, sweet treats of the holidays, the hearty sauerkraut soup was a welcome change allowing me to walk down memory lane once again.
1 pint sauerkraut (add extra caraway seed if desired)
1 cup finely diced ham
1 quart cooked and drained diced potatoes
1 quart Milk (more or less)
1 egg yolk
1 heaping tablespoon of flour
salt and pepper
dill weed garnish (optional)
Put enough water on sauerkraut to simmer slowly with ham.
Simmering sauerkraut and ham
When tender, pour milk over and a chunk of butter. Salt and pepper to taste.
Break egg yolk into small bowl and whisk. Add flour and mix together. Drop small pieces of the dough into the soup until cooked through, 10-15 minutes. Add cooked, drained potatoes to the soup.
Simmering Sauerkraut Soup
Heat until low boil. Serve or cool to serve next day. The flavor is even better the next day!