If you're the kind of hippie who has a mason jar of sauerkraut brewing on the kitchen counter (between the jars of water kefir, yogurt and kombucha), this is a great way to add a new kraut recipe to the rotation. If you don't brew your own kefir and kombucha, you might not be watching enough Portlandia.
(We wrote this recipe before Ezra was born, so we don't have a picture of him eating it.)
3 tablespoons butter
1/2 onion, chopped
3 cloves garlic, chopped roughly
2 teaspoons caraway seed
4 cups beets, cut into 1/2 inch dice
1 medium potato, cut into 1/2 inch cubes
2 sprigs thyme, tied with twine or in a bouquet garni
3/4 teaspoon salt
3 tablespoons minced dill
1 cup sauerkraut (preferably brined)
apple cider vinegar
yogurt or sour cream
Heat two tablespoons butter in a saucepan. Saute the onions and garlic until the onions are soft. Add the caraway seeds and saute for 2 more minutes. Add the beets, potato, thyme, salt and just enough water to cover. Simmer until the beets are fully cooked.
Remove from the heat. Take out the thyme and stir in the dill. Puree half of the soup in a blender or food mill, then stir it back together.
In a frying pan, saute the sauerkraut in the remaining 1 tablespoon butter until softened. Stir the kraut into the soup, reheat if necessary, and taste. If you would like more sour flavor, add apple cider vinegar to taste.
Serve hot, with sour cream or yogurt.