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Potato and Sauerkraut Soup: St. Pat's Day sides served before the corned beef

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Carrots and potatoes are the side vegetable dishes usually cooked and served alongside corned beef and cabbage on St. Patrick's Day.

Try serving the cabbage (in the form of sauerkraut) and potatoes as a soup at the beginning of the meal to add a little variety to the traditional St. Patrick’s Day dinner.

This recipe was adapted from one found in an old cookbook titled “One Dish Meals the Easy Way.” The original recipe calls for ham, but on St. Patrick’s Day, corned beef should take center stage, so the ham is eliminated. The recipe does not call for carrots, but there is no reason a cup of cooked carrot coins couldn't be added to the pot, making this an interesting way to serve all three vegetables before the corned beef is even brought to the table.

Potato and Sauerkraut Soup (serves 4)

Ingredients:

1 tablespoon olive or vegetable oil
1 tablespoon butter
1 large onion, coarsely chopped
16 ounces canned or packaged sauerkraut
1 pound (about 3) potatoes, peeled, boiled, cooled and diced
3 ½ cups homemade or prepared vegetable stock
1 teaspoon caraway seeds
¼ teaspoon black pepper

Directions:

1.In a large soup pot or Dutch oven, heat the oil and butter over a medium heat until bubbly.

2. Add the onion and sauté for 3-5 minutes, stirring occasionally. The onion should be pale golden in color.

3. Add sauerkraut, potatoes, vegetable stock, caraway seeds, and pepper. Bring to a boil over high heat.

4. Reduce heat, cover and cook for approximately 10 minutes until all ingredients are hot. Serve immediately.

Serve with corned beef and Irish Soda Bread.

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