Sauerkraut Lima Bean Soup Recipes

JOTA (BEAN AND SAUERKRAUT SOUP)

Steps:

• Place the cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Bring cranberry beans, pork, water, garlic, bay leaves, and salt to a boil in a large stockpot. Cover and simmer until beans are just tender, about 1 hour. Reduce heat to low and keep covered.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Whisk in flour until dissolved, about 10 seconds. Scrape flour mixture into soup.
• Heat 3 tablespoons olive oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add cornmeal; cook and stir until well-combined, about 2 minutes more. Scrape onion mixture into soup. Return soup to simmer over medium heat. Cook, stirring occasionally, until beans have softened and flavors have combined, about 40 minutes.
• Heat 2 tablespoons olive oil in skillet over medium-high heat. Add bacon; cook and stir until golden, about 5 minutes. Stir in sauerkraut, cook and stir until liquid is absorbed, about 2 minutes more. Stir sauerkraut mixture into soup. Simmer, stirring occasionally, until flavors combine, about 15 minutes more. Garnish with parsley.

SAUERKRAUT AND BEAN SOUP

Steps:

• Bring the kidney beans to a boil in a large pot with plenty of salted water.
• Remove from the heat, cover and set aside for 1 hour.
• In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
• Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
• Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
• Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
• Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
• Season with salt and pepper, to taste, and serve.

SAUERKRAUT & LIMA BEAN SOUP

Steps:

• Put ham and lima beans in large pot and fill with water.
• Cook 2 to 2 1/2 hours. (Or use crockpot and adjust times accordingly).
• Meanwhile, peel 6 potatoes and cut into medium pieces.
• Remove ham, let cool a little and shred the ham.
• Place ham back into the pot.
• Add potatoes to soup.
• Cook approximately 20 minutes, depends on size of potato pieces.
• When potatoes are done, use masher or hand held mixer to mash the ingredients in the soup for a few minutes.
• Add sauerkraut and cook 15 minutes more.
• Can be served with sour cream topping or other garnishes, as desired.
• SUGGESTED TOPPINGS:.
• carraway seed; sherry; creme fraiche; chopped cilantro; etc.

HAM, BEAN AND BACON SOUP WITH SAUERKRAUT

Steps:

• Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
• Cool completely and store for a make-ahead meal.
• To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.

SLOVENIAN BEAN AND SAUERKRAUT HOTPOT (JOTA)

Steps:

• Drain the soaked beans and place them in a large saucepan filled with cold water to cover by several inches. Bring to a boil and continue boiling briskly for 10 minutes. Reduce heat and simmer for 45 minutes or until beans are tender but not mushy. Drain, rinse with cold water to stop the cooking process, and set aside.
• In a large saucepan, sauté the spareribs or bacon until the fat begins to render out. Add the onion and garlic, and sauté until onion is golden, but not browned. Stir in stock, tomato paste, potatoes and sauerkraut. Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally, for at least 20 minutes or until potatoes and sauerkraut are very tender and the mixture is thick.
• Remove pork, cut into bite-sized pieces and return to the saucepan along with the cooked beans and warm through, about 10 minutes. Adjust the seasonings. Some cooks thicken their jota with a roux if it is too soupy. But this is a subjective matter and one person's idea of the proper thickness of a jota is definitely not another's. Serve it the way you like it.