We love to eat these with sushi bowls or as a quick side dish for grilled meats or burgers in the summer. And if I’m not feeling brave enough to use my mandolin slicer, I cut the cucumbers up into little cubes.

Why You'll Love This Recipe for Cucumber in Vinegar

1. Place the sliced cucumbers in a bowl.
2. Mix the water, vinegar, salt, and sugar, and stir until dissolved.
3. Pour the mixture over the cucumbers and let them sit for at least 20 minutes, up to several days. They get better with time!

What is Cucumber Vinegar Salad?

This salad is simply thinly sliced cucumbers marinated in a vinegar brine.

Easy Cucumber Salad Recipe Ingredients

This recipe is beyond easy. You only need a few things:

• English cucumber (they have a better flavor and you don't have to peel and seed them like you do with regular cucumbers, but if that's all you can find, then go for it.)
• Unseasoned Rice Vinegar
• Salt
• Sweetener, preferably granulated

Recommended Equipment

I recommend using a mandolin slicer to get those cucumbers as thinly and evenly sliced as you can. You can also use a slicing attachment to a food processor.

How to slice cucumbers for easy cucumber salad

Have you bought a mandoline slicer yet? It's the answer.

Seriously, what are you waiting for? That one I linked to is similar to the one I have. Mine's old and doesn't exist anymore, but it still does a great job.

I use it for these cucumbers ALL the time and for making veggie chips, like Crispy Sweet Potato Chips.

Seeing all those super-thin uniform cuts makes me super happy. Unless I cut myself... which I've only done once this month. And it wasn't that bad. I was still happy about the uniformity, despite the blood spewing from my finger. #priorities

You could also use a slicing blade of a food processor or a good old-fashioned knife and cutting board.

It's way slower by hand and you won't get them really thin and uniform looking. But if you're cool with that, then go for it.

These cukes are basically going to soak in vinegar water that is seasoned a bit. I like my cukes marinated in a mixture of one part vinegar and one part water with some sugar and a little sweetener added. You can adjust it however you like.

Easy Cucumber Salad Recipe Variations

• You could even add herbs like fresh dill, cilantro, or parsley.
• Or some minced fresh garlic or thinly sliced red onions if you're feeling fancy.
• A friend of mine adds some sour cream to make a creamy version. That sounds heavenly.
• Spice things up with this DIY Sriracha.

How to Store Cucumbers in Vinegar

Then cover and refrigerate -- the longer it sits, the better it gets. Until it gets slimy. Don't wait that long.

They're really good on day 2 and 3 especially. But you can keep them in there for about a week.

I also wanted to mention that I usually avoid white sugar like the plague when preparing our everyday meals and snacks. Most of the time I use coconut sugar or Lakanto monkfruit sweetener when I make these. Honey doesn't easily mix evenly, and my stevia is super-concentrated. I didn't want it tasting like cucumber candy.

What to serve with Marinated Cucumbers

This easy (gluten free!) side dish adds some freshness if you're eating something that's really meaty or heavy. They also belong underneath a couple of fried eggs for lunch. Or with shrimp and pico de gallo.

I've made it for my kids a few times and they eat them like potato chips. (Especially the one who really likes pickles.) We especially love these cucumbers with our Sunday California Roll Sushi Bowls.

They're also REALLY good along side my Grilled Moroccan Chicken or Spicy Shrimp Rolls!

We're just cucumber salad & vinegar loving people.

Easy Cucumber Salad Recipe FAQs

More Recipes on Perry's Plate

If you like this recipe, you might like my bougier version -- Asian Cucumber Salad.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Simple Marinated Cucumbers in Vinegar

Yield: Serves 4 as a side dish

Prep Time: 10 minutes

Total Time: 10 minutes

These tangy quick-pickled cucumbers are our favorite side dish! Our kids love them and they're easy to make on a weeknight.

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Ingredients

Toggle ingredient group

• 1 English cucumber, sliced very thinly
• ¼ cup rice or white wine vinegar
• ½ teaspoon sea salt
• ½ teaspoon of honey or coconut sugar
• black pepper, if desired

Instructions

1. Place the cucumbers in a bowl.
2. Whisk together the remaining ingredients plus ¼ cup of water in a measuring cup and pour over the cukes. Stir to coat well; adjust the seasonings if necessary.
3. Let it sit for at least 15 minutes or up to a few hours before eating.

Recommended Products

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• 
  Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Classic White - 3 lbs)
• 
  Mueller Austria Premium Quality V-Pro Multi Blade Adjustable Mandoline Slicer

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Looking for a goulash recipe that isn’t elbow mac and ground beef? Hungarian style goulash is easier than you think – especially made in an Instant Pot! I’ve been making this recipe for more than a decade and can guarantee those tender, fall-apart pieces of beef braised in a rich paprika sauce will turn out perfectly every single time.

Where this Hungarian Goulash Recipe comes from

I spent a year and a half in Austria during my early 20s and fell in love with the unique mixture of German and Hungarian food that we ate. 

I learned to appreciate good sausage, homemade sauerkraut, authentic apple strudel, and ate more bowls of Hungarian goulash than I could count. I also ate Nutella for the first time, so basically my time there changed my life.

Ok, back to this Hungarian goulash recipe. And time for a story — this one’s good because it involves yodeling.

There was an elderly woman we visited who invited us over for lunch quite often. Her name was Maria Güsenleitner, and she was Austria’s “Queen Yodeler” back in the 1940s. (Yes, that was a thing.) 

She also made the best goulash and served it to us every time we came over. Sometimes we ate it with egg noodles. Sometimes with steamed potatoes. It was one of my favorite things to eat.

I imagine there are a lot of variations of this peasant-type dish that evolved from the countries in central Europe. This one is the closest to what I ate in Austria, though.

What You'll Love About This Instant Pot Goulash

Using a pressure cooker to make this goulash means you can buy inexpensive beef stew meat and it will magically transform into tender, juicy shreds of beef. Make it ahead of time, too! It falls into the same category as chili and curries – often better the next day.

Ingredients to make Hungarian Goulash

Tender pieces of beef stew meat covered in a rich, bell pepper-based sauce with two different kinds of paprika (sweet paprika and sweet Hungarian paprika), garlic, caraway seeds, and a hit of vinegar to give it a little tang. Tomato paste gives it even more richness and depth and won't make it too thick like tomato sauce would.

Can I use a different kind of bell pepper?

I highly recommend using red peppers or a sweet pepper that's orange or yellow. 

A red pepper has a totally different taste than a green pepper. Don't use green peppers.

How to make Hungarian Goulash

1. Trim any excess fat from the stew meat. Sprinkle sea salt and black pepper over the meat and toss to coat evenly.
2. Turn the Instant Pot to the High Saute setting and add 1-2 Tablespoons of ghee to the pot. When it is preheated, brown the meat in batches, adding a little ghee each time you start a new batch. Let them cook, undisturbed for 3-4 minutes. Flip them around and let them cook another 3-4 minutes until a crust forms. If you overcrowd the pot the meat won't develop that tasty, caramelized crust. It doesn't have to be cooked through.
3. Return all of the seared meat to the pot. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and sea salt to the pot.
4. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and the beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
5. Seal the Instant pot, moving the steam valve to "sealing" and set it for Manual for 30 minutes. Let the steam release naturally for 10 minutes, and then manually release the rest of the steam by moving the steam valve to "venting".
6. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.

Goulash Recipe Hungarian variations

Despite the hot sauce-colored gravy, this Instant Pot goulash recipe isn’t spicy.

It's a little peppery from the black pepper and Hungarian paprika, but you can certainly make it spicy by adding more Hungarian spicy paprika and maybe some chili flakes.

How to make this Recipe for Hungarian Goulash in the slow cooker

1. Sear the meat in a pan on the stove and use some beef broth to deglaze the pan, pouring everything into the slow cooker.
2. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and sea salt to the pot.
3. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and the beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
4. Cook it on low for 5-6 hour.
5. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.

What to serve with goulash

We ate it this particular day with some leftover Instant Pot Cauliflower Puree with Rosemary & Garlic — a PERFECT COMBO. 

But, unless you have two Instant Pots or prep one of the dishes ahead of time, it could be somewhat cumbersome making both at dinnertime.

You can also serve this Instant Pot beef goulash over rice, baked potatoes, or gluten-free noodles.

And if you add a little more beef broth, you can eat it like a soup! It's commonly garnished with a dollop of sour cream, which is lovely, too.

How to store this Goulash Instant Pot recipe

How to freeze Hungarian Goulash

Absolutely. Goulash is one of those recipes that is sometimes better the second day -- like chili and Indian curry. Just store it in a freezer-safe airtight container for a few months and pull it out when you need a quick weeknight meal.

How to reheat this Hungarian Goulash Recipe

Reheat this Goulash on the stovetop on medium heat until warmed throughout.

If you like this recipe, try another one of my beef Instant Pot recipes!

More Beef Instant Pot Recipes on Perry's Plate

Gyro-Inspired Shredded Beef makes THE BEST Greek-inspired bowls and stuffed pitas!

Copycat Chipotle Barbacoa Beef is probably my favorite shredded beef taco meat. It's heavenly

Instant Pot Shredded Beef with Green Chile is another fabulous one for taco night!

Instant Pot Pot Roast with Rosemary Gravy is another cozy option for winter served with potatoes or rice.

The Best Steak Chili is a winner at so many chili cook-offs! Whip it up quickly in your Instant Pot or low and slow with your Crock Pot.

Instant Pot Corned Beef is a classic for St. Patrick's Day!

Instant Pot Beef Stew is a classic beef stew with a ton of cozy flavor.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

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Hungarian Goulgash (Instant Pot)

Yield: Serves 8

Prep Time: 25 minutes

Additional Time: 1 hour 5 minutes

Total Time: 1 hour 30 minutes

No, not the American mesh of macaroni, ground beef, and spaghetti sauce, but authentic Hungarian goulash with tender beef pieces and fiery paprika sauce. Includes adaptation for a slow cooker, too!

Print

Ingredients

• 2 - 2 ½ pounds beef stew meat, cut into ½-inch pieces
• 2 teaspoons sea salt, divided
• ½ teaspoon black pepper
• 2-4 Tablespoons ghee, bacon drippings, or grass-fed butter
• 2 red bell peppers, seeded and minced
• 1 large onion, minced
• 3 cloves garlic, minced
• 3 Tablespoons sweet paprika
• 1 teaspoon hot Hungarian paprika
• 1 teaspoon whole caraway seeds
• 3 Tablespoons red wine vinegar
• 2 Tablespoons tapioca flour
• 2 Tablespoons tomato paste
• 3 cups beef broth

Instructions

1. Trim any excess fat from the stew meat. Sprinkle 1 teaspoon sea salt and the black pepper over the meat. Toss to coat evenly.
2. Turn the Instant Pot to the High Saute setting and add 1-2 Tablespoons of ghee to the pot. When it is preheated, brown the meat in 3 batches, adding a little ghee each time you start a new batch. Let them cook, undisturbed for 3-4 minutes. Flip them around and let them cook another 3-4 minutes until a crust forms. If you overcrowd the pot the meat won't develop that tasty, caramelized crust. It doesn't have to be cooked through.
3. Return all of the seared meat to the pot. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and 1 teaspoon sea salt to the pot.
4. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and 2 cups of beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
5. Seal the Instant pot, moving the steam valve to "sealing" and set it for Manual - 30 minutes. Let the steam release naturally for 10 minutes, and then manually release the rest of the steam by moving the steam valve to "venting".
6. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.
7. Serve with desired side dish.

Notes

Nat's Note: A slow cooker version of this recipe is featured in my cookbook on page 162. If you'd like to use a slow cooker, sear the meat in a pan on the stove and use some beef broth to deglaze the pan, pouring everything into the slow cooker. Continue as instructed and cook it on low for 5-6 hour.

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WATCH: Traditional Hungarian Goulash Recipe

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Homemade Sauerkraut in a Jar

The result is tangy, crunchy, gut-happy goodness that tastes a million times better than any of those canned grocery store brands. Once you try it, you’ll wonder why you didn’t start fermenting years ago.

Pile it on hot dogs, toss it in grain bowls, or just fork it straight from the jar. It’s cheap, easy, and secretly makes you look like a kitchen wizard.

Traditional Sauerkraut Recipe Ingredients

• Trimmed green or red cabbage
• Pickling salt

How to Make Sauerkraut

1. Core and shred the cabbage. I recommend using some kind of shredding attachment on a food processor or a stand mixer to get fine, uniform shreds. You can also use a knife if you want.
2. Transfer the cabbage into an extra-large bowl and add the salt. Stir well, then let it stand at room temperature for 2 hours. It should start releasing its liquid by then.
3. Pound the cabbage using a potato masher, a meat pounder, or a heavy-bottomed glass. Really bruise it to release more of its liquid. Pack the cabbage firmly into two sterilized quart-sized jars. There should be enough juice in the jars to cover the cabbage, but if there isn't enough, add a little water.
4. Cover with a lid and screw band. Don't tighten them firmly, just until you feel resistance. Place the jars on a tray or a plate to catch any juices that will escape. Store where the temperature remains fairly steady, between 60 and 70°F.
5. Check the sauerkraut after 24 hours. The cabbage should still be completely immersed in the liquid. If you need to make more brine, dissolve 1 ½ tablespoons of pickling salt in 1 quart of water. Pour enough in brine to keep the cabbage submerged.
6. Check the sauerkraut every few days and skim off any foamy stuff that appears on the surface. Bubbles should begin to rise to the surface, indicating that fermentation is taking place.
7. Start tasting the sauerkraut after 2 weeks. The flavor should change from salty to pickled. The fermentation can take anywhere from 2 to 6 weeks depending on the temperature. You may want to rinse it off before eating if it still tastes very salty (it does to me). Only rinse off what you plan on eating right then.
8. Store finished sauerkraut in the fridge for several months.

Homemade Sauerkraut Recipe tips

• If the sauerkraut still tastes pretty salty, try rinsing a little off first, but not more than you plan on eating right then.
• Use a potato masher, a meat pounder, or a large, heavy-bottomed glass and smash that cabbage! You really want to release as much moisture from the cabbage as you can.
• If it tastes more salty than pickled, then it’s not ready yet. Be patient!

How to Use Homemade Sauerkraut

And, do me a favor and grill up your favorite sausage or brat and eat it with a side of sauerkraut and some whole-grain mustard -- that's a real German/Austrian culinary experience right there.

How to Store Homemade Sauerkraut

Sauerkraut will last in the refrigerator for several months! It was so nice to have the real stuff after ahem . . 10 years without.

If you notice any fuzz, or it starts smelling moldy or yeasty, you should probably start a fresh batch!

other recipes

Have some extra sauerkraut? Try adding it to this delicious potato salad!

Hot German Potato Salad with Sauerkraut

By the way, there are a lot of health benefits from eating fermented foods like sauerkraut, miso, kimchi, and sourdough. Good fermentation = good bacteria for the gut!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Frequently Asked Questions

Sauerkraut in a Jar

Yield: 2 quarts

Prep Time: 20 minutes

Additional Time: 14 days

Total Time: 14 days 20 minutes

Making homemade sauerkraut is easy! All you need is a bunch of cabbage, pickling salt, and a couple of quart-sized mason jars.

Print

Ingredients

Toggle ingredient group

• 5 pounds trimmed green or red cabbage
• 3 Tablespoons pickling salt

Instructions

1. Core and shred the cabbage. I recommend using some kind of shredding attachment on a food processor or a stand mixer to get fine, uniform shreds. You can also use a knife if you want.
2. Transfer the cabbage into an extra-large bowl and add the salt. Stir well, then let it stand at room temperature for 2 hours. It should start releasing its liquid by then.
3. Pound the cabbage using a potato masher, a meat pounder, or a heavy-bottomed glass. Really bruise it to release more of its liquid. Pack the cabbage firmly into two sterilized quart-sized jars. There should be enough juice in the jars to cover the cabbage, but if there isn't enough, add a little water.
4. Cover with a lid and screw band. Don't tighten them firmly, just until you feel resistance. Place the jars on a tray or a plate to catch any juices that will try (successfully) to escape. Store where the temperature remains fairly steady, between 60 and 70 degrees F.
5. Check the sauerkraut after 24 hours. The cabbage should still be completely immersed in the liquid. If you need to make more brine, dissolve 1 ½ tablespoons of pickling salt in 1 quart of water. Pour enough in brine to keep the cabbage submerged.
6. Check the sauerkraut every few days and skim off any foamy stuff that appears on the surface. Bubbles should begin to rise to the surface, indicating that fermentation is taking place.
7. Start tasting the sauerkraut after 2 weeks. The flavor should change from salty to pickled. The fermentation can take anywhere from 2 to 6 weeks depending on the temperature. You may want to rinse it off before eating if it still tastes very salty (it does to me). Only rinse off what you plan on eating right then.
8. Store finished sauerkraut in the fridge for several months.

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Here’s one secret: cook the potatoes in your pressure cooker. After creating 150+ Instant Pot recipes, I realized how easy it was to cook potatoes with just a little water. You never have to babysit an enormous pot of boiling potatoes or worry about draining it without burning yourself!

Here’s the second secret: sauerkraut. I mixed sauerkraut into my potato salad to give it an extra briny, salty boost which plays off the bacon and vinaigrette beautifully!

German Potato Salad Ingredients

• Thin-skinned potatoes
• Bacon
• Shallot
• Apple cider vinegar
• Olive oil
• Honey
• Sauerkraut
• Salt and freshly ground pepper, to taste

How to Make German Style Potato Salad

Ok, this recipe is split into three parts -- the potatoes, the warm bacon dressing, and the sauerkraut.

1. Cook the Potatoes

I like to use my Instant Pot for this. Once I realized I'd never have to boil (and strain) a giant pot of water to cook potatoes, I never looked back. I always steam/pressure cook them!

If you don't have an Instant Pot or another type of electric pressure cooker, I included stovetop instructions in the recipe.

You can totally boil the potatoes, but if you have an Instant Pot, it's WAY easier to steam/pressure cook them.

I included instructions for Instant Pot in the recipe notes as well as boiling them on the stove.

2. Make the Bacon Dressing

What makes this German style potatoes and sauerkraut unique is the dressing -- a tangy vinaigrette instead of a mayonnaise-based dressing typical to most potato salads.

Take it a step further and add some bacon. *muah*

What is warm bacon dressing?

Warm bacon dressing is a type of vinaigrette that uses warm bacon drippings as the base oil. You can try it with different kinds of vinegar -- this one has apple cider vinegar.

My head exploded when I realized warm bacon dressing was a thing.

(I really love bacon.)

If you haven't made a warm bacon dressing, you're missing out. (You should also make this BLT Chicken Salad with Warm Bacon Dressing.)

3. Add the Sauerkraut to Potatoes

Sauerkraut might seem like an odd addition, but traditional potato salad has pickles and pickles are another pickled/fermented cousin of sauerkraut.

Try it! You'll love all of the salty bites, and it adds more texture to the potatoes. This recipe calls for 1 cup sauerkraut, but if you want to add more, it wouldn't be a bad idea.

Sauerkraut and Potatoes Recipe Variations

• Replace the bacon with some bulk sausage. Italian sausage or breakfast sausage would be good here. I'd use pork so you have enough drippings to make the dressing. Sliced polish sausage would also be a good choice.
• Roast your potatoes or pan fry them in a skillet or air fryer to give them a little color and crispness!
• Make your sauerkraut and potatoes vegetarian by sauteeing the dressing ingredients in avocado oil instead of using bacon.

How to Store Potatoes and Sauerkraut Salad

Store leftovers in an airtight container in the fridge for up to 3 days.

More like this German Cabbage and Potatoes Recipe:

If you like this recipe, try another one of my potato salad recipes!

Instant Pot Potato Salad with Ranch

Roasted Potato Salad with Dill Scallion Vinaigrette

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Potatoes and Sauerkraut FAQs

German Style Potatoes and Sauerkraut

Yield: Serves 4-6 as a side dish

This hot German inspired potatoes and sauerkraut salad is tossed in a bacon-y vinaigrette is the perfect comfy side dish! You'll love the smattering of briny sauerkraut throughout.

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Ingredients

Toggle ingredient group

• 2 pounds thin-skinned potatoes, scrubbed, halved, and cut into ¼ inch slices or 1 ½ in chunks
• 4 ounces bacon, diced
• 1 shallot, minced
• 5 Tablespoons apple cider vinegar, plus more to taste
• 2 Tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 cup sauerkraut, drained and rinsed if you find it too salty
• Salt and freshly ground pepper, to taste

Instructions

1. Place the potatoes in a large pot and cover with water. Bring to a boil, the reduce heat and simmer for about 5-10 minutes, depending on how thick the pieces are. Cook until fork tender, reserve ¼ cup of cooking liquid, then drain.
2. Transfer potatoes to a large mixing bowl and cover to keep warm.
3. Meanwhile, cook the bacon in a skillet over medium heat until brown and crisp. Remove bacon with a slotted spoon and transfer to the bowl with the potatoes.
4. Discard all but 2 tablespoons of the bacon grease. Add the shallot to the skillet and cook over medium heat until slightly softened, about 3 minutes.
5. Add the vinegar, oil, and honey. Bring to a boil, then pour over the potatoes and toss to coat. Add the sauerkraut.
6. Taste and season with more vinegar, salt, and pepper, if needed. Add some of the potato cooking water if the mixture seems dry. Serve immediately.

Notes

• FOR INSTANT POT: Put a cup of water in the bottom of your Instant Pot insert. Place a steamer basket in the bottom and add the cut potatoes. (Only use this method with 1-2 inch potato cubes.) Cook on high pressure for 8 minutes, then release the steam. Transfer the potatoes to a large bowl and resume recipe.
  
  

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Nutrition Information

Yield 6 Serving Size About 1 cup
Amount Per Serving Calories 286Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 19mgSodium 592mgCarbohydrates 36gFiber 4gSugar 4gProtein 11g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This recipe was adapted from Recipes from the Root Cellar by Andrea Chesman.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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I've got a brilliant business idea if anyone is interested.

Monday I had a wicked cold (Flu maybe? Not sure.) and spent about 90% of the day on the couch watching mind-numbing amounts of Dora the Explorer and Chopped. All I wanted was my mom. And some chicken noodle soup. Unfortunately my mom lives over 600 miles away, and I quit buying condensed soup years ago, so I would have had to make it from scratch. Notachance.

Here's my idea...

Get a bunch of women over the age of 50 together and provide a "we'll be your mom for a day" type of service. Just schedule a sweet lady to come over if you're sick and make you chicken noodle soup. AND she'd even let you lay your head in her lap and play with your hair while you watch hour after hour of Food Network.

Yep, that would be pretty sweet. I think I'd schedule one at least once a week even if I wasn't sick.

Speaking of soups, this one would be good for days like that. I think my husband could even manage this one on his own.

Plus, it's a great use for sauerkraut. Did you see the Homemade Sauerkraut post earlier this week?

This recipe is slightly adapted from one in Primal Blueprint Quick & Easy Meals -- a primal-eating cookbook by Mark Sisson and Jennifer Meier that we received from one of my husband's patients. This soup is my favorite of the recipes we've tried so far. If you're into primal/paleo eating, you'd dig it I'm sure.

Sausage and Sauerkraut Soup

Yield: 4-6 servings

This Sausage and Sauerkraut Soup is so easy to put together and is perfect for a chilly day. It can easily be made paleo and Whole30 friendly!

Print

Ingredients

Toggle ingredient group

• 2 T butter or ghee
• 8-10 ounces of sausage (see note)
• 1 cup chopped white onion
• 2 cups sauerkraut, rinsed and drained
• 3 cups chicken stock, plus more if needed
• ½ cup heavy cream (optional)
• 4 teaspoon Dijon mustard

Instructions

1. Melt 1 T of the butter in a deep pot over medium heat.
2. Add the sausage and cook until browned. Remove sausage from the pot and set aside.
3. Add remaining 1 T of butter and onion to the pot and cook until the onion is soft. Add sauerkraut and ½ cup of chicken stock and boil for about 5 minutes.
4. Turn down heat slightly and add remaining stock. Simmer for 10 minutes.
5. Remove from heat and stir in cream and mustard. Puree the soup using an immersion blender or in batches in a blender.
6. Return the soup to the pot and add the sausage. Add more chicken stock to thin the soup if you think it's too thick. Season with salt and pepper to taste. 

Notes

Nat's Note:
1. The recipe didn't indicate whether the sausage should be pre-cooked or not. You could use either type. I couldn't find an uncooked sausage that would compliment this soup (didn't want spicy Italian), so I used Aidell's chicken & apple sausage, which added a bit of sweetness to the briny flavors of the sauerkraut.
2. The croutons in the photo are from some sourdough spelt bread I had sitting around. Black or sour-type bread would make great croutons for this soup! Just cube the bread, toast in a skillet or in the oven with a little butter or oil.

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