What I had for dinner on Saturday, November 2, 2013

The first of likely many iterations of ground beef and sauerkraut soup!

We had a bad (mean, misbehaved) cow who went to freezer camp, resulting in at least 100 lbs of ground beef, and I also accidentally made like 3 gallons of sauerkraut (from Laughing Crow cabbage and onions) this year. So this winter will be heavy on the ground beef and/or sauerkraut meals, and tonight’s was the first of many to come. It is even more delicious than I expected.

  1. Brown ground beef in your preferred oil.
  2. Once browned, remove beef from the pan. Return pan to heat and add more oil if needed, then chopped onion, carrot, and celery.
  3. When those are softened but not yet browned, add minced garlic.
  4. When that’s all cooked through, toss in a couple handfuls of diced or sliced potato and add stock and water to cover.
  5. When potatoes are cooked through (test with a fork), add several tongsful of sauerkraut. Heat the soup until just hot — you don’t want to cook the kraut.
  6. Eat it!

Make sure to taste it before you add much salt — the kraut is salty and flavorful.

Also, sauerkraut is super easy and cheap to make — just needs cabbage and salt, though yummies like onion, mustard seed, clove, allspice, and juniper make it even better. Sandor Katz’ recipe for sauerkraut is the one we always use. I highly recommend giving it a try.

(Carrots, celery, potatoes, and garlic from neighbors Tahoma Farms; onion a lovely welcome-to-the-neighborhood gift from neighbors Little Eorthe; chicken stock from our chicken and Tahoma and Little Eorthe veg trimmings; bad cow ground beef our own; sauerkraut from Laughing Crow veg and organic grocery store spices.)

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