Amish Sauerkraut Soup Recipes

Steps:

• In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon.

Steps:

• Slice smoked sausage into bite size slices and brown with onions in bacon grease. *Don't overcook, either browning or while cooking the soup. Remove sausage from pan. Save grease.
• Have grease hot and add flour. Almost brown, as you would for gravy. Add cream and then milk. Allow to thicken, stirring constantly.
• Next, add kraut, lemon juice and pepper to taste. May cook on stove or in a crock-pot. May also add more milk now if necessary. Cook about 30 minutes on low heat.
• *I tried keeping some hot in a crock pot for a Soup Supper we were having in town & found out that the longer you heat this on a high heat, the sausage toughens up.

Steps:

• Rinse the sauerkraut in cold water and leave to drain.
• Place sauerkraut, onion, garlic and cold water in a large saucepan with seasoning.
• Bring to the boil, then simmer for 15 minutes.
• Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run.
• Stir in the paprika and mix into the sauerkraut mixture.
• Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice.
• Stir in the cream, check the seasoning and reheat until just on the point of boiling.
• Serve with rye bread.

Steps:

• Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.

Steps:

• Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes; stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.

Steps:

• In a Dutch oven, cook meat and onion in hot oil until meat is brown.
• Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
• Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
• Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.

Steps:

• Heat the oil in a deep nonreactive saucepan.
• Add the mustard seed and sizzle until they pop and begin to turn gray, about 1 minute.
• Turn down the heat to medium low and add the sliced onions and cover. Let the onions sweat for 10 minutes, then add the stock, sauerkraut, ginger, and juniper berries.
• Cover and simmer over low heat for 1 hour.
• Add the chopped pepper as a garnish and serve immediately.