Robert Elsenpeter's Recipe

Sauerkraut Soup

Category: Recipes

2 T vegetable oil
1 onion, chopped
Salt
Pepper
2 Granny Smith apples, peeled and chopped
1 pound (about 2 cups)sauerkraut (use the kind in the bag, not the can), drained and rinsed
6 cups vegetable stock
2 T Quinoa (rinsed)
2 bay leaves
6 cloves

1. Heat the oil in a large pot or dutch oven. When hot, add the onion, stirring until wilted, about 3 minutes.
2. Add the apples. Sprinkle with salt and lots of pepper. Cook until the apples release their liquid, about 3 minutes.
3. Turn the heat to low and cook until the apples and onions are tender, about 15 minutes.
4. Raise the heat to medium high and add the sauerkraut. Keep cooking until the mixture is dry and starts to stick to the bottom of the pot, about 15 minutes.
5. Stir in the stock and scrape brown bits from the bottom of the pot.
6. Add quinoa, bay, and cloves, and then bring to a boil. Lower the heat to a simmer and cook for 25 minutes.
7. Enjoy!