Sauerkraut Lentil Soup
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Author Notes: I love stirring into lentil soups and stews leftover sauerkraut that's been roasted in the oven. I decided to see what would happen if I just created an all-in-one dish, but without roasting the sauerkraut. The key to this soup is the low heat for a relatively long time, because it takes a while for the sauerkraut to soften and sweeten, and for the flavors to mellow a bit, then come together. As is true with most soups, this one tastes better the next day. We like this with toasted homemade bread and a small dish of sauteed apple slices. For a larger group, feel free to double or triple this. Enjoy!! ;o) - AntoniaJames
Serves 4, generously
- 1 large onion, chopped
- 2 tablespoons olive oil or bacon fat
- 3 cloves of garlic, coarsely chopped
- 3 stalks of celery finely sliced and their leaves, coarsely chopped
- 1/2 cup dry white wine
- 8 ounces brown lentils (sometimes called “green,” these become tan when cooked) (cleaned)
- 3 bay leaves
- 1 smoked turkey drumstick or thigh (or a small, meaty ham shank, cut into at least two pieces)
- 1 ½ teaspoon chopped fresh marjoram, or 1 tablespoon dried
- 1 teaspoon fresh thyme leaves or 2 teaspoons dried
- 4 cups good, aromatic chicken stock, preferably homemade
- 3 cups sauerkraut, well rinsed (homemade, or a good natural brand, such as Bubbie’s or Steinfeld’s)
- 2 tablespoons stoneground mustard
- 1 - 2 tablespoons organic tamari
- 3 carrots, peeled and cut into ½” dice
- 1 small bunch of chard
- Salt and freshly ground pepper
- Red wine vinegar to taste
- Heat the oil or fat in a large, heavy soup pot and add the onion. Cook over medium heat until translucent, stirring frequently. Add the garlic and celery and stir to combine well. Then deglaze the pan with the wine, reducing it by about half.
- Add the lentils and bay leaves with four cups of water and bring to a boil. Reduce heat and simmer for about twenty minutes.
- Add the turkey or ham, and the herbs, stock and sauerkraut. Reduce the heat to low, cover the pot but leave the lid ajar just a bit, and simmer the soup for at least two hours, checking periodically and stirring it, and adding more liquid if necessary.
- Remove the lid and stir well. Push everything aside to make a small well in the broth and add the mustard and tamari. Stir to combine. If possible, cover and allow to sit for about an hour.
- Add the carrots and raise the heat to medium low. Cook until the carrots are just barely tender.
- Prepare the chard by cutting the green leaf away from the stem and then cutting the leaf pieces into long, narrow strips.
- When the carrots are just tender, taste for salt and add some, if necessary. (It probably won’t be.)
- Carefully remove the turkey or ham. Coarsely chop the meat. (If using a turkey drumstick, pay close attention, so that you get all of the tiny bones out. They are hard to spot when mixed in with the sauerkraut.)
- Remove the bay leaves. Then add the chard, stir well and cover the pot. Cook on low for about five minutes, or until the chard is just wilted.
- Add freshly ground pepper.
- Serve in warm bowls, allowing your guests to add red wine vinegar to taste.
- Enjoy!! ;o)
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
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12 months ago aargersi
Abbie is a trusted source on General Cooking.
lentils and sauerkraut and smoky meat and chard in one pot - HEAVEN!!!
about 1 year ago BavarianCook
This is awesome. Thank you for adding vinegar! Finally someone who shares my passion for vinegar (lots of it) over lentil soup. I also love throwing in some leftover homemade spaetzle noodles. Mhmhmhm!!!!
about 2 years ago Fairmount_market
This sounds great. I recently made a slow cooked bean soup with cabbage in it (http://fairmountmarket...), and was amazed by the silky texture and rich flavor it provided, so I've become a big fan of the cabbage-legume combo.
over 2 years ago pauljoseph
excellent looks delicious.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Your recipes are always so thoughtful. This sounds like it has really balanced flavors, and looks comforting and delicious.