Sauerkraut with Split Pea Soup

Sauerkraut with Split Pea Soup

This soup is a Kroczynski favorite and makes for good potluck or company food.

Prep dried beans by soaking for 2 hours and rinsing or use package directions.
 19 oz Sauerkraut
 1 cup Dried peas or dried yellow split peas
 ½ cup well sifted flour
 2 oz Salt pork (cured pork with thick fat) *I have used 4 oz Pancetta with great success
 2 qts Water or vegetable / meat stock
 2 Garlic Cloves

1

Bring water and peas to a boil and reduce to a simmer. Simmer uncovered for about 2 hours. If a smoother soup is preferred, puree cooked peas.

(Grandma's short cut: boil peas for about 30 - 40 min)

While peas cook, strain sauerkraut and if too salty or sour, rinse in cool water and strain again. You may either add the sauerkraut juice in the soup or toss.

2

Dice the salt pork and begin to heat in a heavy bottom or large metal stock pot, stirring constantly and rendering the fat. Once cooked, lower the temp and drain excess fats if necessary. Add crushed and minced garlic, stirring to flavor.

3

Make a Roux:

Spread flour over bottom of shallow skillet.Cook over low heat, stirring constantly until evenly and lightly browned. Watch carefully and stir slow and constant. Remove from skillet as soon as it reaches the coloring you want. This is easily burnt.

Spread flour over pork and mix to coat well. Pour some of the soup liquid over the flour and pork mix, stirring till thickened. Add more water as desired and keep this a thick mixture. Add sauerkraut and pea soup, mix well.

4

Watch and simmer, stirring so often and add water till desired consistency for 30 minuets. Also adding salt and pepper to taste.

5

I like to serve with Beet and Horseradish relish and a garnish of shaved ham.

 

Ingredients

Prep dried beans by soaking for 2 hours and rinsing or use package directions.
 19 oz Sauerkraut
 1 cup Dried peas or dried yellow split peas
 ½ cup well sifted flour
 2 oz Salt pork (cured pork with thick fat) *I have used 4 oz Pancetta with great success
 2 qts Water or vegetable / meat stock
 2 Garlic Cloves

Directions

1

Bring water and peas to a boil and reduce to a simmer. Simmer uncovered for about 2 hours. If a smoother soup is preferred, puree cooked peas.

(Grandma's short cut: boil peas for about 30 - 40 min)

While peas cook, strain sauerkraut and if too salty or sour, rinse in cool water and strain again. You may either add the sauerkraut juice in the soup or toss.

2

Dice the salt pork and begin to heat in a heavy bottom or large metal stock pot, stirring constantly and rendering the fat. Once cooked, lower the temp and drain excess fats if necessary. Add crushed and minced garlic, stirring to flavor.

3

Make a Roux:

Spread flour over bottom of shallow skillet.Cook over low heat, stirring constantly until evenly and lightly browned. Watch carefully and stir slow and constant. Remove from skillet as soon as it reaches the coloring you want. This is easily burnt.

Spread flour over pork and mix to coat well. Pour some of the soup liquid over the flour and pork mix, stirring till thickened. Add more water as desired and keep this a thick mixture. Add sauerkraut and pea soup, mix well.

4

Watch and simmer, stirring so often and add water till desired consistency for 30 minuets. Also adding salt and pepper to taste.

5

I like to serve with Beet and Horseradish relish and a garnish of shaved ham.

Sauerkraut and Split Pea Soup

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