Wednesday, 23 January 2013

Purple Potato Soup with Sauerkraut

I hoped that by adding acidic sauerkraut to my purple potato soup, it would do a better job of staying purple. I guess it sort of worked, although the results seemed a little browner in real life than in the photo. Still, this was a tasty, zingy soup that hit the spot on a cold day.

You could keep that purple colour up by adding a little beet juice, or if you had red sauerkraut (I didn't, alas) it should add to the colour too.

6 to 8 servings
1 hour 30 minutes - 30 minutes prep time


2 medium carrots
4 or 5 shallots
4 or 5 cloves of garlic
900 grams (2 pounds) purple (blue) potatoes
6 cups chicken stock
2 cups sauerkraut with juice
4 or 5 bay leaves
1 teaspoon savory
2 tablespoons chicken fat or vegetable oil

Peel and dice the carrots. Peel and finely chop the shallots. Peel and mince the garlic. Scrub, trim, and dice the potatoes.

Put the potatoes in a large pot with the chicken stock, sauerkraut, bay leaves and savory, and bring them to a boil. Boil gently until tender; about 40 minutes.

Meanwhile, Heat the fat or oil an a medium skillet and cook the shallots until soft and slightly browned. Add the garlic and cook for another minute or two, stirring frequently. Add this to the soup.

Put the carrots in their own little pot (sorry!) with water to cover and boil them until tender.

When the potatoes are cooked, mash or purée the soup - don't forget to pick out the bay leaves first - and add the carrots. If you used a blender or food processor to purée the soup, use the carrot cooking water to swish it out, and add it to the soup.

This can be brought back up to the simmer and served at once, or re-heated and served at a later time.

4 comments:

RuckusButt said...

What about using a couple purple carrots? We get them in our organic produce deliveries and they will turn anything you try to cook with them a rather intense purple. The results are often not pleasing - but it would work here!

Ferdzy said...

I haven't really cooked with those yet, but it's worth a try... not to mention that this would be a perfectly fine soup without purple potatoes. It would just be regular potato colour.

kolaporegardens said...

This looks great - have you ever experimented with adding the sauerkraut & its juices at the very last moment and not cooking them to preserve their rich populations of beneficial bacteria they can contain?

Ferdzy said...

Kolapore, I added it right at the start because I hoped the acidity of the sauerkraut would preserve the purple colour of the potatoes, which I think it did help to do. However, you could try adding half at the beginning and half just before serving.

I do have some sauerkraut salad recipes which you could search for, and I have to admit just eating it plain and cold suits me quite well too.