Delicious broth with sauerkraut
Before roasting the Easter lamb shoulder I cooked the meat in a slow cooker to infuse it with seasonings like onion, garlic, celery, bay leaf and black pepper (omit for AIP). I have strained/filtered the soup then added some diced carrots, chopped sauerkraut and some leftover meat pieces. Quick and easy, and so delicious!
You will need (feeds 3 to 4):
lamb broth (see steps here)
4 medium carrots
400 g raw sauerkraut
leftover meat pieces from the roast (optional)
2 to 3 whole black peppercorns (omit for AIP)
1. Peel and dice the carrots. Roughly chop the sauerkraut.
2. Bring the broth to gentle boil, add the diced carrots and gently cook for 15 mins.
3. Add the chopped sauerkraut and continue to cook for 5 to 10 mins.
4. In the last 5 mins add the leftover meat pieces, if using, and season with freshly ground black pepper, again, if using (the broth is already seasoned).
5. Serve hot. Enjoy!
Tips: You can swap the meat (if nothing left from the roast) with hard boiled egg quarters (not AIP if using eggs). Please note that the live probiotics in the raw sauerkraut will be destroyed by cooking but the taste still will be extraordinary so I would still recommend using raw sauerkraut instead of pasteurized one (why use dead food?).
To see the whole Easter 2016 menu, please follow the link.
[i] For more GAPS / PALEO recipe ideas please visit my GAPS recipes selection.