If you loved the Swiss-German style sauerkraut soup from our recent German Wine Pairing Dinner, here’s your chance to recreate this hearty favorite at home. For the dinner we paired it with Desire, but feel free to pair it with your favorite APW wine.
Prep Time: 5 Minutes Cook Time: 20 Mins. Total Time: 25 mins.
Ingredients
-1 med. onion, diced
-2 bay leaves
-1 tsp. smoked paprika
-2 med. carrots, peeled & sliced
-2 med. potatoes, peeled & diced
-2 c. veg. stock
-2 c. water
-2 c. (350 grams) chickpeas drained & rinsed
-2 c. (280 grams) drained sauerkraut
-salt & pepper to taste
-your choice of chives, parsley, or green onion to garnish *(we used green onions)
-top with crispy bacon crumbles
-serve with Gruyere topped crostini
Instructions
1. Heat a pot over medium-high heat and add onion and a splash of vegetable stock. Sautee until the onions are soft. Add the bay leaves and paprika, stir constantly for about 30 seconds to release the flavors
2. Add the carrots, potatoes, stock, water, chickpeas, and sauerkraut, bring to a boil.
3. Reduce to medium-low, partially cover the pot and let simmer for 15-20 minutes or until the carrots and potatoes are tender.
4. Once the vegetables are tender, season with salt and pepper to taste.
5. Top with desired toppings listed above and enjoy with Gruyere crostini. Cheers – and don’t forget your favorite APW wine!
Filed under: Recipes
