Sauerkraut soup

I have grown up with this soup and it helped me a lot when I gained an extra 18 pounds in my late teen years. I joined a diet group and the first challenge was a week of sauerkraut soup with no meat. This was the start of my weight loss and even now when I feel a little heavier I still make this soup. To be honest, I love it, but for those who haven’t had it before, it might be a challenge.

I know it’s almost spring, and we want to get rid of all that “winter fat” so here is my suggestion to lose it without spending a lot of money on the expensive diet pills! It will get your weight moving.

edit-2This is for 4 servings.

500 g sauerkraut *don’t by the ones in the jar or can, get the real fresh one

*In Toronto either From Starsky´s or Ronchesvalles Polish stores. Awesome selection of products that I love but not the most friendliest Service at Benna´s.

1/2 cup barley

400 g of pork


Put sauerkraut in a pot with 2 liters of water. Add barley.

I always boil my pork before adding it, so it’s not raw. In a separate pot, bring the water to boil and add the pork, I cut it in half. Boil about 5-10 minutes. Then rinse with cold water and add it to the pot with sauerkraut and barley and boil/steam it in low heat about 2,5 hours, stirring every 30 minutes. If you think it´s too thick, add a cupful of water. edit-1Take the pork out 30 minutes before the soup is done, cut it in little pieces and put it back in the soup. Add salt, I usually add 1 teaspoonful.

I have always had it with ketchup. I cannot eat it without it:) But that’s me. Rob enjoys it without it and he loves it.

My parents always boiled potatoes (separately), cooled them down and then cut them into the soup when it was ready. But I think it is good just the way I made it! Simple and light!

edit-3Try it and let me know how you like it! 😉

2 thoughts on “Sauerkraut soup

  1. Pingback: Memories of home | TorontoCooks

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