Sauerkraut Soup 1968 Recipes

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:

• 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:

• Chop the sausage coarsely into small pieces.
• Place the onion potato and sausage into saucepot and saute over med.
• heat, until meat is lightly browned, about 6 minutes.
• Combine the flour, thyme, and pepper and add to meat mixture and cook over med.
• heat until flour bubbles, about 6 minutes.
• Add milk, cream and cook until bubbling about another 6 minutes.
• Add the sauerkraut and bring to a boil.
• Taste now for seasonings, and if not too tart for you, you can add the lemon juice now.
• Boil until thickened.
• Add parsley and serve--.

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:

• 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.