Sauerkraut Soup
4 servings
Ingredients
- 2 T. extra virgin olive oil
- 1 bay leaf
- 7 oz. sauerkraut
- 4 lean spare ribs, trimmed of visible fat
- 2 dried mushrooms soaked overnight in water, or 2 large fresh mushrooms, sliced
- 1 medium onion, diced
- 42¼ oz water or low salt, defatted beef stock
- ¼ t. ground black pepper
- Pinch of salt
- ½ t. garlic powder
Directions
1. Heat oil in a skillet, or sauté (frying) pan, and when hot, brown ribs.
2. In a 4 quart stockpot, bring the water or stock to a boil, reduce heat and add the ribs, and gently simmer the ribs with all the other ingredients for about 10 minutes, stirring occasionally, until the sauerkraut has softened.
3. Remove bay leaf. Season to taste. You may refrigerate when cooled, overnight, and remove congealed fat before reheating and serving. Serve with one rib in each bowl.
Nutritional Information – Per Serving
Calories 153
Calories from Fat 114 |
Amount Per Serving |
% Daily Value* |
|
|
Total Fat 12.6g |
19% |
Saturated Fat 3.2g
Trans Fat 0.0g |
16% |
Cholesterol 20g |
7% |
Sodium 451mg |
19% |
Total Carbohydrates 5.4g |
2% |
Dietary Fiber 2.1g
Sugar 2.3g |
8% |
Protein 5.4g
Vitamin A 0%
Vitamin C 16%
Calcium 2%
Iron 5% |
|
* Based on a 2000 Calorie Diet |
Source: Woodhull Hospital / North Brooklyn Health Network |
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