Recipe #104: Sauerkraut & Ham Soup

By Susan Pagani, Communications Director

We recently received this very kind note from a client:

Hi all, You are all angels.   I am wondering if you can send me the recipe for the ham & sauerkraut soup you so deliciously prepare.  It is so close to my slovenian grandmothers I would not be able to tell them apart.   I would appreciate it very much if you would send me the recipe. Thanks!

We are so happy to oblige. As is sometimes the case with homemade meals, we don't have a recipe for the soup, which was created on the spur of the moment, using the ingredients at hand. However, our chefs say the following recipe is as close as it gets!

What makes this soup special is the milk, which combines with the salty ham to provide a deliciously creamy foil to the sauerkraut. Yum.  

Sauerkraut & Ham Soup
(Serves 4-6)


1 pound ham, finely diced
6 tbsp. chopped onion
6 tbsp. all-purpose flour
2 cups milk
2 cups half-and-half
1 teaspoon dried thyme
1 (8 ounce) can sauerkraut, undrained


1. Cook and stir ham and onion in a large saucepan over low heat until lightly browned, about 15 minutes.
2. Stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes.
3. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.

Recipe #103: Texas Caviar

By Lana Hogan, Dietetic Intern from the University of Minnesota Medical Center, Fairview

Typically I get reactions of confusion, disappointment and disgust when I say I am bringing Texas Caviar as my dish to pass at a party. Who brings caviar to a party? However, once people understand it is not made from fish eggs, the dish becomes an instant hit. My mother is a wonderful cook and this is one of her most requested recipes to pass at gatherings and when all three of her daughters are home.

Texas Caviar is a tasty and addicting bean dish (excellent source of fiber!) that pairs great with tortilla chips or on top of salads, chicken or fish. Preparation involves a lot of chopping and draining, however, it is definitely worth the work. The recipe makes a good portion and will have you coming back for more -- until it’s gone. 

Texas Caviar 

Ingredients:

1 can blackeyed peas, drained

1 can pinto beans, drained

1 small jar chopped pimentos, drained

1 small onion, chopped

1 cup celery, chopped

1 cup green pepper, chopped

1 cup shoepeg corn (white corn)

1 to 2 tbsp. of chopped jalapeno pepper 

Optional: 1 can black beans, drained

Dressing:

1 tsp. salt 

1 tbsp. water

1/2 cup oil

1/2 tsp. pepper

3/4 cup apple cider vinegar

1 cup sugar                    

Directions:

Boil dressing and cool.  Next, pour cooled dressing over bean mixture and marinate.  Drain when ready to serve.