SAUERKRAUT SOUP
The medley of tomato, sauerkraut and smoked sausage gives this savory soup old-world flavor. It's enjoyable to make and serve, especially during these cold months. The tangy taste and aroma really warm you up! -Jean Marie Cornelius, Whitesville, New York
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 257 calories, Fat 12g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 1167mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 9g protein.
POTATO AND SAUERKRAUT SOUP WITH KIELBASA
To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams
SAUERKRAUT AND POTATO SOUP
A beefy sauerkraut soup with savory seasonings. Das is Gut!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 572.3 calories, Carbohydrate 38.6 g, Cholesterol 76 mg, Fat 32.7 g, Fiber 5.7 g, Protein 25.8 g, SaturatedFat 10.3 g, Sodium 401.8 mg, Sugar 4.7 g
POTATO-SAUERKRAUT SOUP
Make and share this Potato-Sauerkraut Soup recipe from Food.com.
Provided by Pugmom49006
Categories Chowders
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a 3 1/2 to 4 quart slow cooker, stir all ingredients together except for the bacon and hard-cooked eggs. Cover and cook on low-heat setting for 10 to 12 hours or till the vegtables are tender. If necessary, skim off fat before serving. Sprinkle each serving with bacon and chopped egg.
Nutrition Facts : Calories 402.8, Fat 26.4, SaturatedFat 8.8, Cholesterol 124.1, Sodium 1983.5, Carbohydrate 20.4, Fiber 4.3, Sugar 5.6, Protein 21.1
GERMAN SAUERKRAUT SOUP
My mother used to make this soup quite often while I was growing up on a farm in Warwick, Alberta. I added my own touch - spicing it up a bit with the bacon and smoked sausage. I really enjoy the zesty flavor that they add.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain broth and skim fat. , Return broth to the heat. Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage. , Meanwhile, cook bacon until crisp; remove to paper towels to drain. Discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup; cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon.
Nutrition Facts : Calories 325 calories, Fat 23g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1041mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
SLOW-COOKED SAUERKRAUT SOUP
We live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. -Linda Lohr, Lititz, Pennsylvania
Provided by Taste of Home
Time 5h20m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 213 calories, Fat 14g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1442mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
SAUSAGE, POTATO AND SAUERKRAUT SOUP
This Creamy Soup is absolutely perfect for any fall! It's creamy and cheesy. Since it's ready in less than 30 minutes, it's great for any weeknight meal or lunch. Found at Hot Eats and Cool Reads Site. I used polish sausage and fried it before adding to soup, though the recipe doesn't state that
Provided by Bonnie G 2
Categories One Dish Meal
Time 45m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium heat. Add onions and saute for about five minutes, until tender. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
- Turn heat to medium high, then cook stirring often until broth begins to thicken. Reduce heat to medium then add sausage, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar. Stir to combine and remove from heat. Serve sprinkled black pepper.
Nutrition Facts : Calories 510.2, Fat 35.4, SaturatedFat 19.9, Cholesterol 101.4, Sodium 1119.9, Carbohydrate 28.2, Fiber 3, Sugar 2.7, Protein 20.6
SAUSAGE SAUERKRAUT SOUP
I've taken this satisfying soup to church gatherings and family reunions, and it always receives wonderful compliments. Everyone loves it! -Elizabeth Goetzinger, Lewiston, Idaho
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 6 servings (about 1-3/4 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 373 calories, Fat 21g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1707mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.
BEAN, POTATO AND SAUERKRAUT SOUP
Raining 6 days straight here in the northeast and suddenly I'm thinking about warm comforting soups as a way to warm from the inside out. After pulling out one of my soup cookbooks and came across this one and decided to post it for the Zaar World Tour. You can make this vegetarian by omitting the prosciutto. I have not tried this one so please feel free to share your comments and sugeestions.
Provided by justcallmetoni
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in 4 cups of water. Rinse and drain.
- Place the beans, potatoes, celery, onion, 1 clove of garlic and 1 bay leaf into a large soup pot. Add water to cover over plus 2 inches. Bring water to boil, then reduce to a low simmer. Cover and cook for 90 minutes.
- In a small skillet, render the reserved fat from the prosciutto. Add flour and stir until browned. Remove fat pieces.
- Drain the sauerkraut, patting if needed. Place in a sauce pan with second clove of garlic and bay leaf, as well as remaining prosciutto. Begin heating and add the browned flour (roux). Cook for an hour over very low flame.
- Remove 3 cups of soup from pot and blend in a food processor. Return to the soup pot. Add in the sauerkraut. Cook for 30 minutes. Add salt and pepper to taste. Stir in the oil and cumin.
- Serve warm not boiling hot.
Nutrition Facts : Calories 237.9, Fat 5, SaturatedFat 0.8, Sodium 279, Carbohydrate 41.9, Fiber 9.3, Sugar 3, Protein 8.1
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