Village Soup
Submitted by dcmcat
A tangy Eastern European soup made with beef stock, sauerkraut juice, sour cream, mashed potatoes, and fresh dill. Topped with rye croutons and ready in 25 minutes.
YIELD
3 servingsPREP
10 minCOOK
15 minREADY
25 minThis rustic Village Soup is pure Eastern European comfort in a bowl. Beef stock meets tangy sauerkraut juice, thickened with a velvety mixture of sour cream, egg, and flour, then enriched with spoonfuls of mashed potato.
A sprinkle of fresh dill and a generous handful of rye croutons on top, and you’ve got a bowl that warms you from the inside out on a cold evening.
It comes together in about 25 minutes, which makes it an ideal quick supper when you have leftover mashed potatoes on hand.
Chef’s Tips
- Use veal stock if you can get it. It has a lighter, more delicate flavor that lets the sauerkraut tang shine through.
- Temper the sour cream mixture by whisking in a ladle of hot stock before adding it to the pot. This prevents curdling.
- Leftover mashed potatoes work best here since they’re already seasoned and smooth.
- Toast the rye croutons in butter right before serving for extra crunch and richness.
Variations
- Stir in shredded sauerkraut along with the juice for a heartier, more textured soup.
- Swap sour cream for creme fraiche for a slightly milder tang.
- Add crumbled bacon or diced smoked sausage for a meatier version.
Ingredients
Directions
Bring stock to a low boil, add the sauerkraut juice.
Mix the sour cream, flour, and egg.
Add some of the boiling stock-juice to the pot and simmer for 4 minutes.
Add the mashed potatoes and sprinkle in the dill.
Cook for 3 more minutes. Serve in bowls and sprinkle the croutons liberally.
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