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!
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.
- 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.
- Heat until low boil. Serve or cool to serve next day. The flavor is even better the next day!
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