Sauerkraut Soup with Chicken and Celery

Cooking method

1. Step 1:

   

   Measure out your ingredients. Peel the potatoes and onion. I used sauerkraut that already had carrots in it, so I didn't add any extra; if yours doesn't, you can grate in a fresh carrot. I really recommend adding a celery stalk to the broth — it lends a lovely aroma and flavor that pairs beautifully with sauerkraut, plus a pleasant green tint to the soup. Wash and finely chop the dill, too.

2. Step 2:

   

   Rinse the chicken breast, pat it dry with paper towels, trim off any membranes and fat, and cut it into medium cubes.

3. Step 3:

   

   Put the chicken, the whole onion, and the peeled celery stalk into a pot. Pour in good-quality filtered or bottled water. Set the pot over the heat, bring to a boil, then reduce to low and cook for about 20 minutes, skimming off any foam. You can use more or less water depending on whether you want a thick or thinner soup.

4. Step 4:

   

   Lift the chicken pieces out of the broth with a slotted spoon and set them aside in a separate container.

5. Step 5:

   

   Strain the broth through a fine sieve or a double layer of cheesecloth. Return the pot of strained broth to the heat.

6. Step 6:

   

   When the broth comes back to a boil, add the diced potatoes. Cook over low heat, stirring, for about 10 minutes.

7. Step 7:

   

   Return the cooked chicken pieces to the soup.

8. Step 8:

   

   Add the sauerkraut with its carrots. For brighter flavor and aroma, you can splash in a little of the kraut brine. Cook for another 5 minutes.

9. Step 9:

   

   Stir the chopped fresh dill into the soup.

10. Step 10:

    

    Turn off the heat. Cover the pot and let the soup rest for 10–15 minutes. Then ladle it into bowls and serve while it's still hot.