I always enjoy reading Kalyn’s Kitchen blog. The South Beach Diet is fantastic, and her website is loaded with great ideas and recipes. This one was listed as one of her top 10 favorites for 2009, so I knew I would be trying it soon. I altered it slightly, by subbing ground turkey instead of beef, and I used only chicken broth and left out the beef broth, as we are not really big beef eaters at all. In any event, this was excellent, and will be a go-to soup for me from now on. Thanks, Kalyn!
Ground turkey and sauerkraut soup
1 pound ground turkey breast
2 – 3 tablespoons olive oil
1 cup chopped onion (a large onion)
1 tablespoon minced garlic
2 14-ounce cans chicken broth
1 14-ounce can diced tomatoes with juice (fire-roasted is nice!)
1 14-ounce can sauerkraut with juice
1 cup water, if needed
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
3 – 4 dried bay leaves
3 tablespoons minced fresh parsley, or 1 – 2 tablespoons dried parsley
1 teaspoon rubbed sage
fresh ground black pepper, to taste
In a heavy frying pan, heat 1 teaspoon olive oil, add ground turkey and brown well, breaking into small pieces as it cooks.
While the turkey browns, combine the chicken broth, canned tomatoes, sauerkraut, brown sugar, Worcestershire sauce, bay leaves, parsley, and sage in a large pot. Bring to a low simmer.
When turkey is browned, add to the soup pot.
Wipe out frying pan and add other 2 teaspoons olive oil. Saute onions 2 – 3 minutes, until starting to soften, then add garlic and saute 1 – 2 minutes more. Add to soup, reduce heat under soup pot and let soup simmer at low heat about one hour. After an hour, taste for seasoning and add water if soup seems too strong. Simmer 15 minutes more if adding more water. Season to taste with fresh ground black pepper before serving. Serve hot, with nondairy sour cream, if desired. This made 6 servings for us.