Presidents Soup 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:

• 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 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.

Steps:

• Coarsely chop onions, finely mince cloves.
• In a large pot (big enough for the sauerkraut, beef and 8 cups of liquid) heat oil and saute onions and cloves until onions are translucent, then add the ground beef. Cook until done, mashing all lumps of meat thoroughly with a fork. There should not be big lumps of meat when it's done.
• Pull the sauerkraut apart (don't dump it into the pot in a lump, or you will have burger soup with a giant sauerkraut dumpling) and add it to the meat in small portions. Immediately add tomato paste, tomato juice and beef stock. Mix well, then add one tablespoon pepper, paprika powder and caraway and some salt (depending on how salty the stock already is).
• Bring to a boil and simmer on low heat for about 30 minutes.
• Try the soup and add salt and spices to taste, then add Tabasco to taste.
• Finely slice the cucumbers and add to soup, let simmer for five more minutes.
• Finely chop the parsley.
• Serve the soup in bowls, garnish with one dollop of sour cream and some parsley.
• Enjoy!

Steps:

• In a large saucepan, add sausage, potatoes, onions, carrots and chicken broth.
• Bring to a boil, reduce heat and simmer for around 30 minutes, until potatoes are cooked.
• Add sauerkraut and tomato paste, mixing well.
• Return to a boil, reduce heat, cover and simmer another 30 minutes.

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:

• Remove fat from bones, but leave meat.
• Brown onion and meat in oil, then add sauerkraut.
• Add remaining ingredients; bring to boil and simmer for 40 minutes.
• Lift out bones, pepper and bay leaves.
• Scrape off all meat form bones, cut into chunks and add to soup.
• Check salt and seasoning and serve.
• Can be frozen Mrs.
• james Harris Three Rivers Cookbook 1 format by Emilie rwsm05a (I wonder how this would be with shredded corned beef and a touch of German mustard?) You could substitute smoked sausage for the ribs.