Ingredients
Units
Scale
Ingredients (Serves 4-6)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small potato, peeled and cubed
- 1/2 pound sauerkraut, rinsed and drained
- 1 cup cooked or canned borlotti beans (or pinto beans), drained and rinsed
- 4 cups vegetable or beef broth
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1/2 teaspoon caraway seeds (optional, traditional touch)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1/4 cup diced pancetta or bacon (optional, for extra flavor)
- Fresh parsley, chopped, for garnish
Instructions
Instructions
- Sauté Aromatics
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and pancetta (if using) and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Add Base Ingredients
- Add the potato cubes, sauerkraut, beans, bay leaf, smoked paprika, and caraway seeds (if using). Stir to combine.
- Add Broth and Simmer
- Pour in the broth and bring the soup to a gentle boil. Reduce the heat to low and let it simmer for 30-40 minutes, or until the potatoes are tender and the flavors meld together.
- Make the Roux (Optional for Thickness)
- In a small pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until golden brown. Stir this roux into the soup to thicken it slightly.
- Season and Finish
- Remove the bay leaf and season the soup with salt and pepper to taste. Adjust the consistency by adding more broth if needed.
- Serve
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread on the side for a complete meal.
