Being wintertime, hearty soups are definitely welcome at the table. It doesn't hurt that they are usually fairly simple and quick to put together, not to mention that they generally make great leftovers and are easy to take to work the next day.
Recently I've come across a couple of recipes featuring what I consider to be a food preservation mainstay, sauerkraut. It sounds strange, but I've had some excellent sauerkraut soups. I haven't tried these (yet), but they are more examples of how to use your fresh and/or homecanned sauerkraut.
The Amateur Gourmet held a recent soup contest and the winner was a cabbage, sauerkraut and potato soup (The Great Soup Battle of 2010).
Serious Eats calls this soup one of the best from a recent book, The Best Soups in the World by Clifford A. Wright (Cook the Book: Slovak Sauerkraut Soup). I guess this makes this soup the best of the best.
But wait, there's more! Serious Eats also posts a recipe for chicken breast stuffed with ham, cheese and sauerkraut - a different take on classic Chicken Cordon Bleu, with the tangy sauerkraut standing in for the tart Swiss cheese (Dinner Tonight: Stuffed Chicken Cutlet With Ham, Cheese, and Sauerkraut).
In the same vein as my "Taking Stock" post, All Types of Cooking has put together a list of things they want to can this year - a useful thing to do when you have some recipes you want to try: Things to be canned for 2010.
Finally, a bit of inspiration. Anarchy in a Jar has a humble yet compelling post on supporting local (In Defense of Living Better). We will remain global, but local will be growing in importance. The world will be both bigger and smaller in the future.
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