Sauerkraut Soup Ala Soozs Family Recipes

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 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:

• 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:

• Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.

Steps:

• Melt butter in a large dutch oven.
• Chop the sausage coarsely by hand or in a food processor (leave the casing on).
• Transfer the sausage to pan with melted butter, and season with onion powder (or add onion).
• Saute over medium heat until the sausage is lightly browned, about 10 minutes.
• On a small plate combine the flour, thyme, parsley and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
• Add the chicken broth, milk and the half-and-half, and cook stirring until the mixture again bubbles up, about 5 minutes.
• Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken.
• Reduce heat and add Velveeta, stirring until melted.

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 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.