Soupe à la choucroûte - Test 2

pg 41 Country Cooking of France by Elizabeth David

https://www.ricardocuisine.com/recettes/7011-soupe-choucroute

https://www.750g.com/la-soupe-de-noel-ou-soupe-a-la-choucroute-r64084.htm

1 - Real interesting and odd. Used store-bought vinegared sauerkraut, would like to try again by rinsing it, maybe soaking it because the soup was too acidic. I also did not blender the soup which seemed fine but I’m curious to see the difference. The bacon was good, the sausage was good but I’m curious to try some of the other meats suggested, maybe the next time I make a ham.

2 - Using fermented instead of vinegared sauerkraut was the ticket! There was still a tang but just the right amount. I also used dried mushrooms, erm, the funny looking ones with the super textured caps that come up next to Maison Lafontaine. Anyway, they were good. And I used some leftover smoked ham. And I forgot the cream, but it may not even be necessary. Very good, and Ben was very enthusiastic about it.

3 - I used spicy Italian Sausage for this version, and it was good and I can use it again, but the spicy overwhelmed the other more subtle flavors. Ben didn't even know there were shiitake mushrooms in there. I used the whipping cream which added another layer by making it silkiness. I left it chunky, and I'd like to try and pass it through a sieve/blender it to compare.

80gr/3oz of bacon or rinds of bacon, chopped into lardons

4 cups stock or water

1 lb. fermented sauerkraut, rinsed and drained
2 medium potatoes, peeled and diced

1 oz dried mushrooms 
1/2 tsp black pepper
1 bay leaf
6 juniper berries
2 tsps. sugar
1/4 lb pork based meat such as raw salame, sausages (smoked or raw) or 1/4lb smoked ham

Salt, to taste (depends on the saltiness of the sauerkraut and meat)
OPTIONAL - 1/4 cup (2oz) whipping cream (if you want to modulate the acidity or spiciness)

1. In a large pan cook the bacon until golden and to render out the fat.
2. Add the stock to stop the browning, then the sauerkraut, potatoes, dried mushrooms, pepper, bay leaf, juniper berries and sugar. bring to a boil. Simmer gently for about 1 hour.
3. When cooked, you can leave it chunky, or you can puree the soup by removing the bay leaves and the juniper berries and pass through a sieve or process with an immersion blender. Return it to the pan and bring back to a boil.
4. Cut up the sausage and cook it in the soup for about 15 minutes or until cooked. 
5. Add the cream and serve.