Sauerkraut Soup – Roland Joehri

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Roland Joehri, one of Switzerland’s best chefs, prepares an extremely easy-to-prepare sauerkraut soup (for four people) at his “Joehri’s Talvo” in St. Moritz-Champfer. He sautees a finely chopped ascalon onion in all two tablespoons of butter and deglazes with a deciliter of white wine. He adds two hundred grams of raw sauerkraut and pours one liter of beef broth. He also adds a deciliter of cream, a bay leaf spice and four juniper berries. Joehri lets the soup simmer gently for an hour. After that, juniper berries and bay spice are removed and four soup spoons of sauerkraut are fished out; they will serve as a soup garnish later. Roland Joehri mixes the large remainder, passes it through a sieve, and seasons with salt, nutmeg seasoning, and pepper. Before serving, add four soup spoons of whipped cream and both soup spoons of ice-cold butter. Put one soup spoonful of sauerkraut in each plate and fill up with the soup.

If, like Roland Joehri in the Engadine, you can easily get hold of a supplier of deer sausage, let such a sausage steep for twenty minutes in Wildconsomme or salt water just below the boiling point, cut it into slices and add it to the sauerkraut soup. The deer sausage is only a suggestion, because the broth tastes so wonderful.

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