Potato And Sauerkraut Soup With Kielbasa Recipes

Steps:

• In a large saucepan, saute leek in butter until tender. Add broth and potato; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. , Stir in the sausage, cream caraway and cumin; heat through (do not boil). Just before serving, add the spinach.

Steps:

• In a 3- or 4-qt. slow cooker, combine the potatoes, carrots and onion. Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables. Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender.

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:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon; cook until crispy, 8 to 10 minutes. Pull bacon out with tongs and set in a bowl. Add kielbasa to the pot; lightly brown on all sides, 5 to 7 minutes. Remove with tongs and place in the bowl with the bacon.
• Saute onions in the pot until soft, 2 to 3 minutes. Crumble the bacon and add to the pot. Stir in brown sugar. Add potatoes, sauerkraut, chicken broth, apple, beer, and salt. Mix gently.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

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:

• 1. Sautee onions in pan with the butter until onions are tender (don't completely brown / carmelize them).
• 2. At the same time, in a pot, add potatoes and enough water to cover them about an inch over the tops of the potatoes.
• 3. Add onions to potatoes. Cover and let cook for 5 minutes. In the meantime, rinse and drain your sauerkraut.
• 4. Add the rest of the ingredients to the pot except for the optional ones and the salt-to-taste.
• 5. Add more water to just cover all the ingredients. Cover and let cook until potatoes are tender (about 20-25 minutes).
• 6. After potatoes are tender, turn off heat. Stir in salt-to-taste. Add extra pepper if you'd like.
• 7. When serving, garnish top with dollop of sour cream, freshly chopped dill and/or chives, and/or parsley. Eat this soup with some good buttered polish rye bread on the side!

Steps:

• Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
• Simmering Suppers.