An unusual savory use for abundant autumn apples.
Sauerkraut Vegetable Stew
- 5 cups stock
- 2 large celery stalks, chopped
- 2 large carrots, chopped
- 2 tart apples, peeled, cored, and chopped
- 3 tablespoons butter or olive oil
- 1 large onion, diced
- 1 pound sauerkraut, drained and chopped, juices reserved
- salt and pepper to taste
Bring the stock to a boil in a large saucepan; add the celery, carrots, apples, and mushrooms. Simmer over low heat until everything is soft, about 20 minutes.
Meanwhile, melt the butter in a large skillet over medium heat and cook the onion and sauerkraut, stirring occasionally, until browned and softened about 10 minutes. Stir the sauerkraut mixture into the simmering stock and cook until the soup thickens slightly, 5 to 10 minutes. Season with salt if necessary, pepper and the reserved sauerkraut juices.
The Best Recipes in the World, Mark Bittman, 2005