I’m sure it’s authentic somewhere!
This is one of those times I started searching for one thing, and a few hours and a couple hundred clicks later, I found myself wanting, no needing, to make Sauerkraut Soup. How a search for Potato Soup ultimately led to this, I am not sure, but I must say I am happy I stumbled upon this. Even though it turned out to be pretty warm the past couple days (as I predicted in my last post), this soup wasn’t so heavy that it was difficult to eat in such conditions, unlike the creamy potato soups that originally started my search.
And, it goes exceptionally well with beer, so that helped alleviate the warm weather issue!
Sauerkraut soup is popular in a lot of places, particularly areas of Eastern Europe, including Polish Kapusniak, German (such as this one from Heidi Klum), Russian Shchi, and even from the US Midwest.
They vary in the meats used, some using beef, some pork and some with multiple meats. Some use only sauerkraut, some a combination of sauerkraut and fresh cabbage.
My primary goal for my version was to follow the Three E’s – Effortless, Economical and Expeditious. And I think I succeeded, if I do say so myself. Using relatively inexpensive Kielbasa as the protein, and just 8 minutes under pressure take care of the economical and expeditious elements. Except for a little minor chopping and sautéing, most of the elements are just dumped in the pressure cooker, which covers the effortless aspect.
A pound of sausage would be fine, but I used 12 ounces because that seems to be the only size package that I can find around here. I used a 28 ounce jar of sauerkraut, you can use as much as a quart, or less if you would like your soup to be a bit more liquid.
Start by chopping the onion and potato. Run the garlic through a press. Cut the kielbasa in half lengthwise, then slice.
Since I used the InstantPot, these instructions are for that, but it can easily be adapted to another electric or a stovetop cooker. I would keep the same time for whatever method you choose.
Using the sauté setting on medium, heat the oil.
Toss in the onion, sausage and garlic together. Cook until the onion starts to become translucent.
Dump in the potato, paprika, caraway seeds and tomato paste. Stir everything together.
Cook for another minute or so.
Add 5-6 grinds of black pepper and about a 1/2 teaspoon of salt (you can adjust this later, the amount needed will vary depending on your sausage and sauerkraut.
Dump in the sauerkraut (including the liquid).
Pour in the chicken stock.
Stir in two tablespoons brown sugar (you can add more later if necessary, depending on how sour your sauerkraut is) and a tablespoon of Worcestershire Sauce.
Toss in the two bay leaves.
Turn off the sauté mode and place the top on the pressure cooker.
Turn the cooker to “soup” mode and set the timer for 8 minutes
When time is up, let pressure release naturally for ten minutes, then do a quick release.
When pressure is completely released, remove the top.
Give it a taste and adjust the salt and brown sugar as necessary.
Serve topped with sour cream (I highly recommend that you don’t skip this, it adds a lot to this soup) and a little fresh dill.
With some good buttered rye bread on the side, this makes a complete meal.
|Pressure Cooker Sauerkraut Soup|| |
- 1 tablespoon cooking oil
- 1 package (12-16 ounces) Kielbasa cut in half lengthwise then sliced
- 1 large onion, chopped
- 4 cloves garlic, pressed
- 1 heaping tablespoon Hungarian paprika
- 1 teaspoon caraway seeds
- 4-5 medium potatoes (about 1-1/2 pounds), cut into ½-3/4 inch cubes
- 2 tablespoons tomato paste
- black pepper
- salt to taste
- 1 jar (28-32 ounces) sauerkraut
- 2 heaping tablespoons brown sugar
- 1 tablespoon Worcestershire Sauce
- 1 quart low sodium chicken stock
- 2 bay leaves
- Heat the oil over medium heat in pressure cooker pot (if using electric PC, use sauté or brown mode on medium)
- Sauté onion, garlic and sausage until the onions start to get translucent
- Add paprika and caraway seed and sauté for another couple minutes
- Add a couple grinds of black pepper
- Add in the potatoes
- Drop in 2 tablespoons of tomato paste
- Stir everything together
- Pour in the chicken stock
- Add the brown sugar and Worcestershire Sauce and give it a stir
- Toss 2 bay leaves on top
- Place top on pressure cooker and turn heat to high (for electric PC, turn off sauté/brown mode, place top on PC and set for high pressure on "soup" mode)
- Set timer for 8 minutes
- When time is up, let pressure come down naturally for ten minutes, then do a quick release
- Serve in bowls topped with sour cream and a little fresh dill