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.
- Brown ground beef in your preferred oil.
- Once browned, remove beef from the pan. Return pan to heat and add more oil if needed, then chopped onion, carrot, and celery.
- When those are softened but not yet browned, add minced garlic.
- When that’s all cooked through, toss in a couple handfuls of diced or sliced potato and add stock and water to cover.
- 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.
- 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.)