I made Choucroute Garnie last week. Pork, kielbasa, sauerkraut, potatoes cooked together in one pot. You really can’t find anything better for warming you up on a cold winter day.
But. it’s hard to make just a little bit of Choucroute Garnie. And, when only two people are feasting on the one-pot meal, you can bet there will be plenty remaining in the pot after the tummies have been filled with all they can handle.
In my kitchen, any food waiting for its second time around can be tossed into a soup pot. That includes Choucroute Garnie. And how easy it was to transform it into a steaming, satisfying and flavorful soup.
A can of crushed tomatoes, a little broth and, of course, a hit of paprika. That’s it. You’ve got soup.
How easy is that? Chow down on Choucroute Garnie the second time around.
Oh, you’ll need to make the Choucroute Garnie before you can make the soup. You’ll find my recipe for Choucroute Garnie prepared in a slow-cooker, when you click to my column right here.
Please don’t have the soup without the Caraway Rye Croutons. They are so good, you’ll want to eat them without the soup.
- 4 cups leftover Choucroute Garnie
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon sweet Hungarian paprika
Mix all the ingredients together in a soup pot. Heat to steaming. Serve with Caraway Rye Croutons.
Caraway Rye Croutons:
- 1 1/2 teaspoons caraway
- 4 tablespoons butter
- 1 clove garlic, minced
- 6 ounces dark rye bread, cut into 1 inch chunks
- Salt to taste
Preheat the oven to 350°. In a small skillet, toast the caraway seeds over moderate heat for about 1 minute, shaking the pan frequently. Add the butter and garlic and stir until the butter melts. In a large bowl, toss the bread cubes with the caraway butter until evenly coated. Spread the bread cubes on a large rimmed baking sheet and toast, turning once, until lightly browned and crisp, about 10 to 15 minutes. Season with salt. Transfer the croutons to a basket.