While trying to figure out what to do with the rest of my Easter leftovers, my Polish heritage screamed out at me: “Sauerkraut and ham soup!’
Don’t knock it till you try it, people.
My boyfriend and I have finally gotten the hang of fermenting sauerkraut. And by “boyfriend and I’, I really mean boyfriend, because he’s the one who uses his muscles to wring out some delicious kraut. I stand by for moral support, obviously.
Sauerkraut is chock full of vitamin A and C, which help boost the immune system. Our sauerkraut is not pasteurized, so when making this soup it’s really important to add it last when the soup is lightly simmering as this will help keep the probiotic benefits of eating raw fermented foods.
I’ve been stuck with a long drawn-out cold for two weeks now, so this soup is seriously heaven sent. Salty, a tad bit sour, with an earthy ham flavor . Great texture too. If I could just feed this soup to every person around me, I’d probably improve over night. I swear everyone is sick in Miami Beach. Tourists and locals alike.
So tell me, what are your home remedies for a nasty cold? Bone broth? Sweating it out in the sauna? Echinacea? I’m quite literally dying to know!