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Recipes from The Bacon Cookbook by Carol Wilson

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Sauerkraut and Smoked Bacon Soup
02/02/2015
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Pickled cabbage, sauerkraut, is very common all over Eastern and Central Europe.  In this tasty recipe, the sauerkraut and barley absorb all the flavour and fat from the bacon to produce an intense soup
 
Serves 6
 
10g/1⁄4oz/1⁄2 tbsp butter  
1 onion, chopped
200g/7oz smoked bacon, cubed
30ml/2 tbsp barley
500g/11⁄4 lb sauerkraut, chopped
7.5ml/11⁄2 tsp sweet paprika
3–4 sage leaves finely sliced
60ml/4 tbsp sour cream
salt and ground black pepper
 
1 Melt the butter in a large pan over medium heat and add the onion and bacon. Cook gently for 2–3 minutes
2 Add the barley and sauerkraut and mix to combine with the onion and bacon. Then cook for 5 minutes, stirring well
3 Sprinkle with the paprika and add 1.5 litres/21⁄2 pints/61⁄4 cups water, then bring to the boil
4 Simmer over medium heat for 20–30 minutes, stirring occasionally. Adjust the seasoning. Serve the thick soup with sage leaves on top and a spoonful of the sour cream
 
Variations  
• To create a meatier soup, add smoked hocks or a ham bone
• You can use roux or potatoes to thicken the soup instead of barley
 
Energy 155kcal/643kJ; Protein 9g; Carbohydrate 8g, of which sugars 3g; Fat 10g, of which saturates 5g; Cholesterol 33mg; Calcium 62mg; Fibre 0.7g; Sodium 1086mg
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