Monday, March 18, 2013

Ground Beef and Sauerkraut soup

I got  the original recipe from It sounded so yummy that I decided to make an urban farmer edition. I used some cultured veggies that I made, which is homemade sauerkraut with shredded beets, carrots, celery, and some sort of leafy green added in for extra vitamins and flavor. I also used grass fed beef because it is way more flavorful and healthy. I highly recommend only buying grass fed beef and cage free meets, because the animals are healthier and happier. Also grass fed meets and the like wont give you cancer, so.... ya that's a bonus. if you make it exactly like mine, then your immune and digestive system will be sooooo so so happy! If you make it from caned sauerkraut and cook the meet in peanut oil, or use pasteurized sour cream and dried garlic then you will still have a delicious soup. But, my way is still better... Just sayin' :)

Ground Beef and Sauerkraut Soup

Ingredients:1 lb. grass fed ground beef or buffalo. (turkey and whatnot can be subbed)1 tbsp coconut oil1 large red onion, chopped 4 cloves of minced garlic (plus more to garnish the soup with)4 cups of beef or chicken stock (really easy to make at home, just boil your leftover meet and bones in water for a while)
1 14 oz. can diced tomatoes with juice (feel free to use fresh!)
Extra water if you want a more watery soup2 tbsp maple syrup (the real stuff! None of that fake corn syrup groseness, and grade B is best)4tsp of soy sauce3 dried bay leaves3 Tbsp of dried parsley 3 tbsp rubbed sagefresh ground black pepper to taste

2 cups of sauerkraut. (I used my homemade cultured veggies)
Thick homemade goat milk kefer to garnish (sour cream, plane yogurt, or cow milk kefer works well too)
Extra minced garlic if someone likes that garlic bite. 

To Cook
In a pot (I used my dutch oven) heat the coconut oil on medium heat. Add in the onion, sprinkle a little salt and cook for a couple of minutes. If you are scared of some sort of cross contamination then remove the onions and cook the beef with some salt and pepper. Add the onion back in, if you took them out, and add in everything else but the sauerkraut and garnish. (this is to preserve the probiotics. If you use canned then go ahead and add it in.) Cook from just till its warm or all day depending on how much you want the flavors to develop and how much time you have. Usually simmering it on low for an hour or two tastes real dandy in my opinion. If using unpasteurized kraut then add it in before serving to let it get warmed up. Serve with your fermented dairy of choice, minced garlic, and possibly some fresh herbs on the side.

No comments:

Post a Comment