German Potato Kraut Soup Food

GERMAN SAUERKRAUT SOUP WITH SAUSAGE & POTATO

Steps:

• 1. In a soup pot over medium heat sauté the diced onions in the oil until they just start to brown. Add the sauerkraut and the bay leaf, stir and sauté for about 30 seconds. 2. Add the chicken stock, the diced potatoes, paprika, caraway, salt and pepper. Stir and bring to a gentle boil. Lower the heat, cover and simmer until the potatoes are tender (about 20-25 minutes). 3. Stir in the heavy cream*** in the end and keep warm while you brown the smoked sausage in a skillet. Serve topped with sausage and garnish with parsley and a pinch of paprika.

CREAMY SAUSAGE, POTATO AND SAUERKRAUT SOUP

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 kielbasa, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar.
• Stir to combine and remove from heat. Serve sprinkled with black pepper.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

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.

SAUSAGE SAUERKRAUT SOUP

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.