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Ham and Mushroom Sauerkraut Soup

[heart_this] · Feb 10, 2010 · 14 Comments

Ham and Mushroom Sauerkraut Soup

Sauerkraut comes in such large jars and I sometimes worry about picking one up because I just know that I will have that half used jar sitting in the fridge taking up space for months afterwards. Last week I could not resist trying the sauerkraut cabbage roll soup and that meant picking up one of those jars of sauerkraut. While I was enjoying a bowl of the soup it reminded me that it had been a while since I last made my favorite pirogies which are stuffed with sauerkraut, ham, mushrooms and onions. One thought led to the other and next I was wondering about a soup made with the sauerkraut, ham, mushrooms and onion flavour combination and I knew exactly how I was going to finish off that jar of sauerkraut! With the ham and sauerkraut the soup had the flavour department covered but I was thinking that I needed to bulk the soup up a bit and that sounded like the perfect opportunity to throw in a grain and barley seemed like the right choice. The pirogi filling inspired soup turned out really well and it certainly hit the spot on a cold winter day! It is always nice to find new ways to enjoy your favourite flavour combinations.

Ham and Mushroom Sauerkraut Soup

Ham and Mushroom Sauerkraut Soup

Cook Time: 1 hour Total Time: 1 hour Servings: 4
ingredients
  • 1 tablespoon oil
  • 1 large onion (diced)
  • 2 cloves garlic (chopped)
  • 1 (8 ounce) package cremini mushrooms (diced)
  • 2 cups ham (chopped in a food processor)
  • 2 cups sauerkraut (with liquid)
  • 4 cups ham broth or chicken broth or chicken stock
  • 1/3 cup barley (omit for gluten-free)
  • 2 bay leaves
  • salt and pepper to taste
directions
  1. Heat the oil in a pan.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about a minute.
  4. Add the mushrooms and saute until all of the moisture has evaporated.
  5. Add the ham, sauerkraut, broth, barley, bay leaves, salt and pepper and bring to a boil.
  6. Reduce the heat and simmer until the barley is tender, about 30-45 minutes.
Similar Recipes:
Sauerkraut, Ham and Mushroom Pirogies
Sauerkraut Cabbage Roll Soup
Beef Stroganoff
Hungarian Mushroom Soup
Beef Short Rib Borscht
Kielbasa Sauerkraut Soup

More soup recipes!

Food, Gluten-free, Ham, Main Course, Mushroom, One-Pan, One-Pot, Pork, Recipe, Soup, Stew

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Reader Interactions

Comments

  1. Velva says

    February 10, 2010 at 3:12 am

    I have never enjoyed this type of soup. Looks absolutely delightful.

    Reply
  2. Toni says

    February 10, 2010 at 5:35 am

    Wouldn't have thought to put sauerkraut in a soup, but I'm in!

    Reply
  3. Rosa's Yummy Yums says

    February 10, 2010 at 8:16 am

    That soup is great! A succulent dish!

    Cheers,

    Rosa

    Reply
  4. Diana's Cocina says

    February 10, 2010 at 2:00 pm

    What's not to like! I'm new to your blog and I'm loving it!!! I'm your new follower.

    Reply
  5. Monika says

    February 10, 2010 at 4:04 pm

    This is one of the things I love about your blog; you really make use of one ingredient and incorporate it into a number of dishes. Thanks for the continued inspiration! I'll have to try this; I LOVE sauerkraut!

    Reply
  6. alice says

    February 10, 2010 at 4:50 pm

    Yay! I have been needing to use up a giant jar of Sauerkraut! All of your variations sound awesome… especially the pirogies!

    Reply
  7. Helene says

    February 10, 2010 at 7:36 pm

    I really like Sauerkraut and never did a soup with it. Looks really good.

    Reply
  8. Chef Aimee says

    February 10, 2010 at 9:29 pm

    I really like this idea – thanks for sharing! This is really clever!

    Reply
  9. jose manuel says

    February 10, 2010 at 9:52 pm

    Excelente sopa y combinación de sabores. Un saludo desde España

    Reply
  10. Jenn/CinnamonQuill says

    February 10, 2010 at 10:12 pm

    How do you come up with these ideas?! Brilliant, I tell you!

    Reply
  11. carly says

    February 11, 2010 at 6:04 am

    This looks a lot like bigos, but… brothier. 🙂

    Reply
  12. dragonwithin says

    February 11, 2010 at 9:37 pm

    I never knew sauerkraut could be used in soups. This one looks simple to make and is quite an interesting sight if you ask me. I would try this out asap.

    Reply
  13. Olga says

    February 16, 2010 at 5:44 pm

    In Russia, we used to make a sauerkraut soup with potatoes, onions, and carrots. This is definitely a fun and inventive use of sauerkraut too.

    Reply
  14. Ina zipper leggings says

    April 9, 2010 at 11:19 am

    Mmm, I love this soup, I used to eat it in Finland, they make it in a similar way. This recipe reminded me how much I liked it. I will try to make it myself.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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