German Pork and Kraut Soup

by olga

Servings: 4 servings

INGREDIENTS

1 strip lean bacon, chopped
12 ounces lean boneless pork, trimmed and cut into 3/4 inch cubes
1 large yellow onion, chopped
2 cloves garlic, minced
1 (16 ounces) can sauerkraut, undrained, or 1 (16 ounces) package refrigerated sauerkraut, undrained
2 medium size potatoes, peeled and chopped
1 3/4 cups lower sodium beef broth
1 (12 ounce) can reduced calorie beer
6 juniper berries (optional)
3 bay leaves
1 teaspoon paprika
1 teaspoon fennel seeds, crushed
1/2 teaspoon caraway seeds
1/4 teaspoon black pepper
1/4 cup reduced fat sour cream

INSTRUCTIONS

In a large saucepan, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.

Add the pork, onion, and garlic to reserved drippings. Cook over moderate heat until pork is browned and onion is tender. Add the sauerkraut, potatoes, broth, beer, juniper berries (if using), bay leaves, paprika, fennel seeds, caraway seeds, and pepper. Bring to a boil. Lower the heat and simmer, covered, for 1 hour or until pork is tender.

Discard the bay leaves and juniper berries. Serve soup with sour cream and bacon pieces. Makes 4 main dish servings. Prep Time: 20 minutes, Cooking Time: 1 hour 20 minutes.

Like Grandma Used to Make ..A Treasury of Fondly Remembered Dishes

CHEF COMMENTS

Bluish gray juniper berries are an old remedy for counteracting the wild flavor of game in dishes. In this hearty stew, the berries add a pleasant tart sweet flavor that accents the sauerkraut perfectly.

Tagged: german, soups add tags

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