You can most definitely make this recipe without having made corned beef first, simply boil your vegetables in beef or pork broth to soften and flavor them, then continue with the recipe as i have. a simple way to do this is to set the vegetables in the crockpot during the day and finish the soup on the stove when you return home.
This recipe is great for Spring. it has a bite from the sauerkraut, but still holds heartiness from the warmth of the soup and the weight of the ham cubes....plus this is easy to make and leaves time for starting your plants in the nicer weather....
Sauerkraut Soup
1 Head Shredded Cabbage 6
1 Tablespoon Pickling Spices 6 Diced Carrots 6 Cubed Red Potatoes 1 Onion Quartered 3 Cups Beef (or Pork) Broth 3 Cups Water 1 1/2 Cup Sauerkraut 2 Lbs Honey Smoked Ham 1 Bunch Fresh Parsley 1 Tablespoon Black Peppercorns 3 Bay Leaves 1 Tablespoon Black Pepper 1 Tablespoon Oregano |
first boil the potatoes and onions in the beef broth until soft, season with pickling spice. let the potatoes soften, then add the cabbage and carrots. boil until soft.
add the water, seasonings, sauerkraut and ham cubes. let boil 10 minutes until fully incorporated. add spices and kraut to taste then serve with a large loaf of bread and butter. NOTE: when making this recipe, i used the excess cabbage, potatoes and carrots left over from my 'Polish Girls Corned Beef Brisket'. this was a great way to transform a meal. if you follow in those steps, simply take and the left over vegetables from your corned beef, add to a stock pot with the rest of the ingredients and boil 15-20 minutes until melded |