Sauerkraut Soup
"Learn to make a soup with Slovankian roots from the people behind Bar Tartine in San Francisco...."
INGREDIENTS
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2 quarts low-sodium chicken broth
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3 cups drained sauerkraut
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1 cup reserved sauerkraut brine
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4 ounces slab bacon, finely diced (about 1 cup)
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8 ounces button mushrooms, stemmed and halved
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4 green serrano chiles, stemmed and thinly sliced
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2 green bell peppers—stemmed, seeded and diced
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2 sweet onions, diced
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½ cup dried apricots, roughly chopped
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8 ounces russet potatoes, peeled and diced
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2 large tomatoes, cored and diced with their juice
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12 garlic cloves, finely chopped
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5 tablespoons hot paprika
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6 to 10 dried chipotle or árbol chiles (optional)
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1 tablespoon caraway seeds, toasted
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2 bay leaves
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Salt, to taste
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Sour cream, for garnish
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Freshly ground black pepper, to taste
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