We are in the middle of a pandemic cause by COVID-19. The world has shutdown and we turn to our fridge and pantry to prepare delicious homemade meals.
I am going to share with you a recipe I bet most of you never heard of. I know you will fall in love with this amazing and comforting soup and thank me later.
This soup can be enjoyed hot or at room temperature with a dollop of sour cream (optional).
The soup calls for sauerkraut, but if you don’t have sauerkraut in your pantry you can double up on the beans and it will work just fine.
You will need these ingredients to make the soup, I will list all of them with directions at the bottom.
Pantry Soup
Serves: 6-7 Prep time: 15 min Cook time: 25 min Total time: 40 min
Ingredients
- 1/2 cup of oil
- 1/2 cup of flour
- 1 1/2 tbsp. Hungarian sweet paprika
- 10 cups of cold water
- 1 can of beans
- 2 1/2 cups of sauerkraut (see substitute above if not available)
- 1 1/2 tbsp. tomato paste
- 1 tbsp. dry or fresh parsley
- 1 tsp. sugar
- salt and pepper to taste
Direction
In a large Dutch oven (7 quart) add oil, heat medium-high heat. Add the flour and stir using a whisk.
Stir for 4-5 minutes, or until until flour and oil mixture turns into a light caramel color.
Reduce the heat to low, add the Hungarian sweet paprika and cook for 1 minute. Don’t stop stirring, the Hungarian paprika can burn fast.
Add cold water. Water has to be cold or the flour with clump.
Turn heat up to medium-high, bring soup up to a simmer. Simmer for 5 minutes. When soup has simmer for 5 minutes, add tomato paste.
Add sauerkraut and beans.
Add sugar, salt and pepper.
Cook on medium-high heat for 20 min. Add dried or fresh parsley.
Serve and enjoy. Add a dollip of sour cream for richness (optional).
Kitchen Tools Used
Dutch Oven 7.5 Quart Enameled Cast Iron Dutch Oven, XL
Kitchen Aid Stainless Steel Prep Whisk
