If you have someone at home fighting a cold, on the verge of a cold/flu or just very very susceptible to the cold/flu, make them this soup. Now.*
It’s almost impossible to overstate how nutritious this thing is. Seriously.
Probiotic, vitamin-C rich sauerkraut meets the immune system boosters of onion, garlic and (hopefully homemade) chicken broth and there’s a little protein to keep you full for hours after.
The recipe calls for your sauerkraut to be ‘rinsed and drained’ but bear in mind that you don’t have to be too conscientous about the draining – if there’s a little liquid remaining it’s not such a bad thing. It gives the final product a nice, tangy kick.
The success of this soup depends, in large part, on the quality of your broth. I’m a terrible broth snob and highly recommend that you make your own.
If not, please consider investing in organic stuff – there’s a lot of additives/MSG thrown into the regular kind.
*assuming, of course, that you’re not at work, in a meeting or reading this on your portable iThing on public transport.
Smoked Sausage & Sauerkraut Soup (serves 3-4)
- 3 smoked sausages, chopped
- 1 cup sauerkraut, rinsed and drained
- 1 small white onion, finely sliced
- 2 parsnips, peeled and chopped
- 2 cloves garlic, minced
- 2 tbsps butter
- 3 cups chicken broth or stock
- 1/2 tsp black pepper
- 1/2 tsp sea salt (if you’re using store bought broth, I’d skip this – those can be salty enough)
- Melt the butter in a large saucepan. Add the onion and garlic and saute for five minutes until golden.
- Stir in the sausages and let them gently fry for a few minutes before adding the parsnip, sea salt and pepper to the pot.
- Pour in the chicken broth, stir in the sauerkraut, cover and bring to a boil. Reduce the heat and let it simmer for 25 minutes.
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