Saturday, January 06, 2007

Ground Beef and Sauerkraut Soup (p1)

This is another wonder recipe that i got from Kalyn's Kitchen. She posted a recipe about a Ground Beef and Sauerkraut Soup that looked really interesting. I gave it a try last night and my hubby and I really enjoyed it. Below is what I did - the only difference I made was the addition of sauteed mushrooms. For Kalyn's exact recipe please visit her blog via the link above. Kalyn states that this recipe was inspired by a recipe she saw somewhere, but can't remember where. To me it has a very German flavor yet its like nothing I've had so far - but its good! Ground Beef and Sauerkraut Soup
(about 8 servings)
1 lb. very lean ground beef
2-3 tsp. olive oil
1 cup lg onion, chopped
1 T minced garlic (from jar)
1 14 oz. can chicken broth
2 14 oz. cans beef broth
1 14 oz. can diced tomatoes with juice
1 14 oz. can sauerkraut with juice
1 cup water (if needed)
1 T Splenda or brown sugar (I use splenda and a little sf maple syrup for a brown sugar flavor)
1 T Worcestershire sauce
3-4 dried bay leaves
3 T minced parsley or 1-2 T dried parsley
1 tsp. rubbed sage
fresh ground black pepper to taste
sour cream
1 to 2 T I can't believe its not butter
1/2 to 1 c sliced mushrooms

In heavy frying pan, heat 1 tsp. olive oil, add ground beef and brown well, breaking into small pieces with turner. This will take as much as ten minutes but don't rush the browning step.

While ground beef browns, combine chicken stock, beef stock, canned tomatoes, sauerkraut, Splenda or brown sugar, Worcestershire sauce, bay leaves, parsley and sage in large stock pot. Bring to a low simmer.

When beef is well browned, add to soup in pot. Deglaze pan with a bit of the soup liquid, scraping off any browned bits, and add to soup.

Wipe out frying pan and add other 2 tsp. olive oil. Saute onions 2-3 minutes, until starting to soften, then add garlic and saute 1-2 minutes more and add to soup. Add a little "I can't believe its not butter" to the pan and toss in some sliced mushrooms and saute til tender. Add mushrooms to soup pot, reduce heat and let soup simmer at low heat about one hour. After an hour, taste for seasoning and add water if soup seems too strong. Simmer 15 minutes more if adding water. Season to taste with fresh-ground black pepper before serving. Serve hot, with sour cream on top. ENJOY!

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