You may also like
Categories:
vegetable oil onion garlic pork chop sage chicken broth cold water sauerkraut red potatoes red kidney beans salt parsley rye bread
Viewed: 37 - Published at: 3 years agoIngredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cooked pork chop, boned, diced
- 1/8 teaspoon dried sage
- 2 (13 3/4 ounce) cans chicken broth
- 1 cup cold water
- 10 ounces sauerkraut, rinsed and drained (not canned)
- 6 small red potatoes, cooked, halved, sliced crosswise
- 1 (19 ounce) can red kidney beans, rinsed, drained
- salt & freshly ground black pepper
- 3 tablespoons chopped fresh parsley
- rye bread
Method
- Heat oil in large saucdepan or Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened but not browned, about 8 minutes. Add pork and sage and cook 2-3 minutes longer. Pour in broth and the water. Heat to boiling, skimming surface as needed. Reduce heat to simmer, partially covered, 10 minutes.
- Stir in sauerkraut, potatoes, and beans. Season with salt. Simmer, partially covered, 10 minutes longer. When potatoes soften, mash some against side of pan to thicken soup slightly. Season with pepper and stir in parsley. Serve hot with rye bread.
