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Crisp the bacon in pan and use its fat to brown the onion which is a slow and tedious process. Do not burn; sauté to a golden brown. Add the garlic near end or it will burn and bitter things up. Sauté the pork for 20 minutes and then add the sauerkraut, tomato, paprika, caraway seed, and soup stock.
The longer the soup cooks, the milder the kraut flavor. The recipe calls for simmering for 45 minutes. I like a husky kraut flavor, and will cook for 45 minutes or more but add the kraut the last 20 minutes. Thicken with roux and optionally add pepper and a pinch of sugar. Serve hot with the option of dollops of sour cream.