Summer has never been my time of the year. Demi-seasons are my favorite. But this year, for the first time I’ve seen other people doing actual countdowns to fall — hang in there, people, only a few days left.
My daughter’s reaction to my this longing for cooler days manifestation was:
— You know what, mom, I am ready for fall and I miss soup.
With that, Slovenian Kraška Jota officially opened our fall soup season. We had some of it for dinner and split a container the next day for breakfast.
The process of making this soup reminded me of Russian shchi, only with beans and paprika, or Polish Bialy Barszcz, sans cream and marjoram. My Italian husband said that it was like minestrone only with sauerkraut. It seems like it is one of those comfort meals every country adapts to its terroir and there’s only one family that knows how to make it right — yours.
WHAT WENT IN
— 1/2 lb smoked fat back, chopped fine
— 2 large onions, chopped fine
— 3 garlic cloves minced
— 1 Tbsp flour
— 5 bay leaves
— 3 quarts chicken or other stock or water
— 1 lb sauerkraut, rinsed
— 1/5 potatoes, peeled, cut in 1/2” cubes
— 2 x 15 oz cans cranberry beans, rinsed
— 1 lb Kranjska klobasa, cut in bite size pieces
— 1 Tbsp paprika
— salt & pepper to taste
— parsley to garnish
THE PROCESS
1. In a large pot, sauté the fat back until the fat is rendered and the bits are browned.
2. Add onions and sauté them until they turn translucent. Do not brown them.
3. Add garlic and sauté until it becomes fragrant. Do not color.
4. Add flour and mix in well for another minute.
5. Stir in stock little by little, making sure the flour is mixed in without lumps.
6. Add bay leaves, potatoes, and sauerkraut. Bring to a boil and cook for about 20 minute, until the potatoes are cooked but not mushy.
7. Add bean and klobasa. Warm them up
8. Stir in paprika and season to taste.
9. Garnish with parsley and serve.