Ingredients (note: these are all approximate, and this makes a very large quantity of soup – but I freeze what remains when we get tired of eating it in Ziploc bags, and it saves me time the next time I feel like making it). By the way this is very easy, it just requires time in making the stock. The beans can be omitted if desired without hurting the flavor of the soup.
stock:
2 turkey legs
2-3 med. onions, chopped
note: originally this was made with pork (neck) bones, but turkey tastes very similar in stock, and there is less fat.
Boil this for several hours. Either proceed with recipe, or cool down and refrigerator. until you feel like proceeding
soup:
1 bag of sauerkraut which has been rinsed several times to remove some salt (this is about 1 lb). You can chop this is you don’t like long pieces of sauerkraut in your soup
3 shredded carrots (more or less)
1 chopped cabbage
1 small can of tomato paste
1 can of “white beans”
salt and pepper to taste
Add the sauerkraut to the stock, after removing meat/bones. Cook this covered for about 45 minutes. Next add the shredded carrots. Cook for about 10 minutes. Then add the chopped cabbage, cooking for about 15 minutes, or until the fresh cabbage is tender. Then add the tomato paste, mixing until it’s dissolved. Now bring it back to boiling, and cook for a couple of minutes. Next dump the beans in (you don’t have to drain them). Heat until boiling, then cover it and let it sit (if you’re not too hungry) for about an hour so the flavors can mix. If there is not enough liquid, you can add water or tomato juice.
This soup is a hearty winter on that goes well with black bread and butter!