| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 pound ham steak, chopped
- 1 savoy cabbage, quartered, cored and shredded
- 1 onion, quartered and thinly sliced
- 1 cup shredded carrots
- 2 cups frozen shredded hash brown potatoes
- Salt and pepper
- 1 bay leaf, fresh or dried
- 2 cups cider
- 1/4 cup honey
- 1 (14 ounce) can white beans, drained
- 1 pound sack sauerkraut, rinsed and drained
- 1 quart chicken stock
- 1/4 cup chopped dill
- 1 cup sour cream, to pass at table
Instructions
- Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 728 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 14 g |
| Sugar | 42 g |
| Protein | 35 g |
| Cholesterol | 77 mg |
| Sodium | 2700 mg |
| Serving Size | 1 of 4 servings |
| Calories | 728 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 14 g |
| Sugar | 42 g |
| Protein | 35 g |
| Cholesterol | 77 mg |
| Sodium | 2700 mg |
Reviews
I make this soup many times during the year. Just love it and gets much better with age.
Missed the mark.
My husband and I absolutely love this soup. Perfect on a chilly Fall evening here in Pennsylvania. Not a fan of dill, I skip it and the sour cream. Instead, I add a good amount of grated garlic and a splash of good white wine vinegar. Ham, cabbage, cider, potato and garlic — bliss! Since I always have ham and hash browns left over (if I follow the recipe, I just put it all in a big pot and add a little more stock and cider. Do try it with garlic.
I loved this soup. It is one of my favorites. I have made it several times. Share it with my family and friends. They all love it too. Thanks Rachel!!
Blah..made exactly as directed..AND let it sit few a few days bc a lot of reviews stated thats what really made this soup good…just not a winner. I was expectling and more “sweet and sour” flavor and it just didnt hit the mark even after making it more sweet and sour myself.
The recipe was a dud! I will not make it again. The sour cream helped, but the dill was overpowering. I love Rachael, but this wasn’t for me.
Very good…I made the following changes as I never follow a recipe exactly. I used pork cubes, no honey, no stock, no beans. The broth was sweet enough w/o adding honey. I added left over pickled red cabbage and homemade carrot relish. Instead of sour cream, I topped it with greek yogurt..a must and don’t forget the dark rye bread! Both my husband and I enjoyed this soup on a cold winter night in Colorado. I will definitely make this again!
I am really excited to try this. i have all the ingredients except the “cider”. Can someone please tell me what kind of “cider” do I need to get?
After making this recipe as written the first time and enjoying the flavors I made a few changes the second time, the reaon I only gave 4 stars. I added some leftover bacon fat to the oil to cook the vegetables and some red pepper flakes for a nice bit of heat. The hashbrowns seemed odd to me so I replaced them with diced potatoes that I started cooking as the stock/cider mixture was heating up. I only use cider if I happen to have it, otherwise I just use a small bottle of Simply Apple apple juice, but I do really love the flavor either add. I grated the garlic into the cold broth/cider mixture and let it infuse the liquid. Omitting the honey cut down on the sweetness and I added toasted caraway seeds. Other than that I took my time chopping the vegetables, so it did take considerably longer than 30 minutes; worth the extra time! I love this soup!
Loved it! What a refreshing and hearty soup! Great for a cold winter day! We used keilbasa instead of ham. The sourcream is a must! We amde it with the sammies too, and they were fantastic!