Sauerkraut was introduced into the North American diet by Pennsylvania German immigrants in the eighteenth century and Captain James Cook used sauerkraut to ward off scurvy on the Endeavour 1768-1771.
In the Mennonite food tradition sauerkraut is used as a hot side dish, in casseroles, salads and cake.
This weeks recipe features sauerkraut in a soup.
Sauerkraut turkey sausage soup makes a wonderful base any vegetable combination that you might want. Tonight we made this recipe with leftover vegetables from our Canadian Thanksgiving dinner. We use approximately half a cup of sautéed mushrooms, one baked sweet potato, one roasted white potato and ½ cup cooked carrots, with good results so don't be afraid to experiment with the vegetables that you use. The trick with leftover vegetables is to ensure you add them with just enough time left to heat them up and then do not freeze the soup.
The recipe has been created to use carrots and potatoes vegetables that in our household are always at hand.
- 2 tablespoons oil
- 1 pound of your favorite turkey sausage
- 1 pound of sauerkraut
- 4 cups vegetable or chicken broth
- 3 large carrots cubed
- 2 potatoes cubed
- 1/8 of a teaspoon of cardamom
- ½ teaspoon cumin
- 1/2 teaspoon caraway seed
- 2 tablespoon apple butter
- Salt and pepper to taste
- Cut the turkey sausage into bite size pieces
- In the soup pot fry the sausage and sauerkraut in the oil stirring constantly to prevent burning. You are finished frying when the bottom of your pot is covered with caramelized brown layer.
- Deglaze the soup pot using the broth (there is no need to remove the sauerkraut and sausage)
- Add carrots, potatoes, cardamom, cumin, and caraway seed.
- Simmer until the vegetables are tender and the sausage is cooked through
- Add the apple butter simmer for 5 minutes more
- Add salt and pepper to taste.
From our table to Yours