This delicious and probiotic-rich soup can be made spicy by adding hot Italian sausage in place of ground pork. It can also be served cold with sour cream and cheese sandwiches for a very cultured summer lunch.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
INGREDIENTS:
- 1 quart chicken stock
- 3 cups small white beans – cooked, drained and rinsed
- 1 clove garlic, peeled and minced fine
- White or red pepper
- 1 lb. ground pork
- Sea salt
- 2 cups fresh sauerkraut<
INSTRUCTIONS:
- In a medium pot over high heat, boil beans in the chicken stock; skim.
- Reduce heat to a low simmer. Add garlic, pepper, and uncooked ground pork.
- Cover pot and simmer 15 minutes, or until sausage is cooked through and there is no pink. Season with sea salt and more pepper to taste.
- Uncover soup, turn off heat, and cool completely. When soup has cooled enough that it doesn't burn your finger, add the sauerkraut. (Cooling preserves the live bacteria in the kraut).
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Ladle into bowls and serve immediately.
