Polish

Sauerkraut Soup

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Sauerkraut Soup

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Sauerkraut Soup

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If you’ve ever lived in Germany or even just visited for a short time, you know that sauerkraut is everywhere, especially as you go further South.
Sauerkraut is surprisingly versatile. At some time not too long ago, before fridges and freezers were found in every household, cabbage was one of the few vegetables which were available abundantly year-round. During the first few months after the fall harvest, there was fresh cabbage available, cheap and healthy. Then, as the months went on, fermented cabbage (Sauerkraut) took its place, also cheap and even more healthy (It helped that every house usually had a big cellar to store all these goodies). Therefore, while sauerkraut in Europe is certainly eaten with foods like sausages and roasted pork, you’ll also find sauerkraut in casseroles, savory pastries, breads, meatballs, pasta, fritters, salads, quiche, sandwiches, pizzas and stews. And of course in soups, such as today’s recipe, “Sauerkraut Soup”.
Sauerkraut soup comes in a myriad of variations, being different from house to house, restaurant to restaurant, region to region and country to country. My favorite is of course the one which reminds me of my Mom’s version, mild, creamy and chock-full of smoked meat. This can be smoked meat from any part of the pig or a combination of different smoked meats.
But, whatever you do, whatever variation you prepare – DO NOT USE INFERIOR QUALITY KRAUT.
If your butcher prepares and sell’s his own sauerkraut, use that. If you can not get fresh from your butcher or, even better, make your own (I do not advise this if you live in a small place without separate storage space – (fermenting cabbage does NOT smell too good in the house), buy the best you can in a can or glass.
For commercial Sauerkraut, I usually choose Kühne, Paulsen or Hengstenberg. There are many more available all over the world, but if you don’t want to gamble, stick with these three.
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Bon Appétit !   Life is Good !
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Excerpt from Wiki :
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. Traditional cabbage soup is prepared using a pork stock.

Cabbage soup is popular in PolishSlovak and Ukrainian cuisine. It is known as kapuśniak or kwaśnica in Polishkapustnica in Slovak and капусняк (kapusnyak) in Ukrainian. It is also found in Czech (Czechzelňačka or zelná polévka), German (GermanKohlsuppe or Krautsuppe), French (Frenchsoupe aux choux) cuisine, and Swedish (Swedishkålsoppa) cuisine.

The Swedish cabbage soup is usually made from white cabbage, which is browned before being boiled, and seasoned with generous amounts of allspice and sometimes served with boiled meatballs.

A variety of the soup called shchi (Russian: щи) is a national dish of Russia. While commonly is it made of cabbages, dishes of the same name may be based on dockspinach or nettle. The sauerkraut soup is called “sour shchi”, as opposed to “fresh cabbage shchi”.
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Click here for more  Soup  on  ChefsOpinion
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Click here for more  Kraut  on  ChefsOpinion
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Sauerkraut Soup

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Sauerkraut Soup

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Sauerkraut Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Pierogi With Onions, Salami And Peas

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You  might wonder how pepper jack cheese has found its way into this otherwise more tame, traditional Polish dish.
Usually, “Quark ” (Farmers Cheese) is the cheese of choice for pierogies, but I like the added heat the pepper jack gives to my version. But of course, you can either use any cheese of your choice (try brie!) or even omit the cheese and double the amount of onions in the filling. – Decisions, decisions ……. 🙂
As for the garnish, again you can use your favorite ingredients and let your fantasy be your guide. You might want to try mushrooms, shrimp, any kind of vegetables, dried fruits, etc.
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Bon Appetit !   Life is Good !
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Link to more info on Pierogies

Link to ” Pepper Lack Suffed Pierogies, Corn, Radish & Peas 

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Pierogi With Onions, Salami And Peas

Pierogi With Onions, Salami And Peas

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Below find my own pierogi recipe :
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Ingredients :

         Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yoghurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.

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