Time to return to my favorite hobby: food blogging. I took a break for a few months after my father’s death. I needed to deal with grief as well as his estate. I have, however, also been photographing my most interesting recipes in the meanwhile. It’s about time to make them into posts again. Hopefully I’ll remember the steps I took in making them!
My most interesting recipe is one from my Dad. He’d meant to make yet another version of his favored shredded pork and sauerkraut soup . A local cafe made it for several years but unfortunately they’d closed and took the recipe with them. He never gave up trying to clone that soup. He had a pork roast and two bags of sauerkraut in his fridge when he entered the hospital for the last time.
After the funeral the pork roast was way past code but I saved the two bags of sauerkraut. Their expiration dates were way in 2020. Disturbing. My PS (Purchases Sauerkraut/ hubby) said that’s normal. It’s pickled so it lasts longer. Hm. Makes sense I guess.
I had roasted, shredded and frozen some pork shoulder a couple of months ago so I was ready to make some soup! It would be a dump soup. More on that later. I should note here that in my pictures and directions the recipe was doubled to use up both of the bags of sauerkraut. The recipe listed below is a single recipe.
I added oil to my soup pot and fried some diced onion until it was tender. I’d salted it liberally.
Then I began dumping. Drain the sauerkraut and add it to the pot.
You could use any vegetables you wish: fresh, frozen or canned. My first choice was a half a bag of frozen peas I wanted to use up. I had about a cup of peas in the freezer. You could use more if you wish.
Next came a can of whole kernel corn. I had frozen corn as well but again I wanted to start using up my stash of canned corn. I used one can, again use more if you like.
I dumped the thawed shredded pork, about 3 cups worth, into the pot. Later I wished I’d chopped it into more bite-sized pieces. I’ll note the recipe below on that.
I dumped in 2 cans of tomato sauce, 2 cups of beef broth and 2 cups of some corn stock I’d made last fall. You could add more beef broth instead. You could use different broths, but add about 4 cups total. I stirred well.
I let the soup come to a gentle bubble on medium high heat, which took about 20 minutes, then reduced the temp to low and let it simmer for an hour.
I stirred it occasionally and sampled the broth for seasoning. It was perfect! I added some black pepper at the end but the flavors were great without any further seasoning. The sauerkraut added a good kick of acid to make the soup interesting.
We had my soup for supper and both loved it. It’s fairly low carb as I didn’t add potatoes, rice or pasta to the soup. It was so full of vegetables and pork that you didn’t miss a starchy filler.
I think Dad would have loved this version of his soup. My automatic reaction was to put servings in small containers and freeze them to give him on my next visit. It’s going to take more time to adjust to Dad being gone. I did freeze some servings for future lunches since it was a large pot of soup for the two of us to eat.
Sauerkraut and Shredded Pork Shoulder Soup
A fun and fast low carb soup with flavors that snap!
- 1 medium onion; diced
- 2 tablespoons oil
- 1 teaspoon salt
- 1 cup peas
- 1 can corn
- 2 lbs (32 oz) sauerkraut
- 2 cups shredded pork
- 15 oz cans tomato sauce
- 1 cup beef broth
- 1 cup corn broth
Dump peas and corn into pot.
Drain sauerkraut and dump in pot.
Dump in can of tomato sauce and 2 cups of broth. You could substitute your broths of choice.
Chop shredded pork into bite-sized pieces then dump in soup pot and stir well.
Bring to a bubble and reduce heat to low. Simmer for one hour, sitrring occasionally.
Taste test for seasoning. adding salt and pepper to taste.