Healthy Soup - Week 3: Venison, Sauerkraut Soup with Wilted Kale
After my smelt post, ya'll probably think I'm odd but what can I say? I'm an adventurous eater! Who ever heard of sauerkraut soup? I was reading Craig Claiborne's cookbook and saw a recipe for sauerkraut soup. I've adapted Craig's recipe with different cooking techniques and with the embellishment of the kale and rare venison.
Venison, Sauerkraut Soup with Wilted Kale 6 servings, 2 WW pts/serving!!!
6 cups beef stock 1 can of san marzano tomatoes - chopped 1 pound venison 1 bunch of kale 1 bag of sauerkraut 1 1/2 tsp thyme 1 1/2 tsp kosher salt 1 1/2 tsp black pepper
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.