I had an abundance of homemade chicken stock and sauerkraut to use up. There was also some corned beef in the fridge, so here we are.
Time: 20 minutes
4 litres chicken stock (preferably homemade)
200g carrots – peeled and coarsely grated
200g sauerkraut (preferably homemade) – rinsed and drained
8g kosher salt
3g caraway seeds
1g fresh ground black pepper
240g corned beef – sliced or shaved then roughly chopped
Place all ingredients except corned beef in a pot on high heat. Bring to a boil. Reduce to simmer for five minutes.
Remove from heat and stir in the corned beef. Let stand covered for five minutes.