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Sauerkraut Soup
Steiermark — Mother recipe · en it
A traditional Steiermark sauerkraut soup, sweet and sour with a crunchy texture in every bite.
📷 young shanahan — CC BY 2.0 (Wikimedia Commons)
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⏱️ 30 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 2 kg of sauerkraut
- 1 liter of beef broth
- 2 onions
- 2 carrots
- 2 celery stalks
- 100 g of gruyère cheese
- 200 g of potatoes
- 2 tablespoons of olive oil
- salt and pepper to taste
- 1 teaspoon of sugar
Method
- In a large pot, heat the olive oil and sauté the onions, carrots, and celery until golden brown.
- Add the sauerkraut, beef broth, salt, and pepper, bring to a boil and simmer on medium heat for 30 minutes.
- Meanwhile, cut the potatoes into cubes and grate the gruyère.
- Add the potatoes to the soup and cook for an additional 15 minutes.
- Before serving, add the grated gruyère and sugar, mix well and serve hot.
- Savory and crunchy, this soup is perfect for cold winter days.
The story
Sauerkraut soup is a traditional dish from the Steiermark region in Austria, known for its hearty and rustic cuisine. Its origins date back to the Middle Ages when sauerkraut was a popular method of preservation.
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