Cream Of Sauerkraut Soup Recipes

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:

• 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 stock pot, cook bacon over med/high heat until crispy. While Bacon is cooking, finely chop the onion and celery. ( you could use the food processor) When bacon is crisp, remove, drain, and crumble. Add onion and celery to the pot and saute in the bacon drippings until tender. Meanwhile, drain and rinse sauerkraut. ( I skipped this step, there wasn’t much liquid and I wanted to add it to the soup) Finely chop the sauerkraut ( again you could use the processor and again I did not. I wanted more texture) When the onion and celery are tender, add the sauerkraut, chicken broth, and bay leaf. Cook on a low heat, uncovered, for 30 minutes. Add half and half, or cream, and bring back up to a serving temperature. To serve, ladle into individual bowls. Top with a dollop of sour cream and some crumbled bacon. Season as desired with salt and pepper. ( I opted to not use bacon and made some meatballs out of a mix of equal amounts of ground pork and turkey thigh, mustard, pepper, 1 egg, 1/4c. brown rice crumbs. The sauerkraut I used had caraway seeds in it, so I added a tsp. of caraway seeds to the soup broth.

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

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:

• Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
• Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces.
• Set aside 1 cup of chicken broth from the pot.
• Add celery, onion, carrot and bouillon cubes to broth in the pot.
• Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
• Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
• Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
• Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
• Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
• Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.).
• Season to taste with salt and white pepper.

Steps:

• In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
• Cover, and cook on High for 4 hours, or Low for up to 8 hours. Taste, and season with salt and pepper to your liking.