Soupe à la choucroûte - Test 1

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 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, such as 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.

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

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

1 oz dried mushrooms
Salt
Pepper
1 bay leaf
6 juniper berries
2 tsps. sugar
4 cups stock or water
1/4 lb raw salame (?) sausage or 2-3 smoked Frankfurter (?) sausages or 1/4lb smoked ham (?)
1/4 cup (2oz) whipping cream

1. In a large pan cook the bacon until golden.
2. Add the stock sauerkraut, potatoes, mushrooms, salt, pepper, bayleaf, juniper berries and bring to a boil. Simmer for about 1 hour.
3. When cooked, remove the bay leaves and the juniper berries and pass through a sieve or process with an immersion blender and return to the pan. 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.
6. OPTIONAL - a sprinkling of cheese.