German Sausage Soup Food

SAUSAGE SOUP

Steps:

• Fry the onions in the oil for 5 mins. Add the garlic and sausage, fry for a few mins more, then stir in the paprika, rice and thyme.
• Pour in the stock, bring to the boil, add the carrots and some salt and pepper, cover, then simmer for 20 mins. Stir in the kale, then cook 10 mins more. Serve with crusty bread.

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.

GERMAN SAUSAGE AND CABBAGE SOUP

Steps:

• In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.

GERMAN BEAN AND SAUSAGE SOUP

Steps:

• Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender.
• Add carrots, potatoes, parsley, marjoram beans and stock to pot. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender.
• Add sausage and green beans. Cook until thoroughly heated.

GERMAN SAUERKRAUT SOUP

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.

GERMAN SAUSAGE CHOWDER

Steps:

• In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
• Bring to boil, reduce heat.
• Cover and simmer for 20 minutes or until potatoes are almost done.
• Stir in cabbage.
• Cook 10 minutes more.
• Stir in 2 1/2 cups of the milk.
• Stir remaining 1/2 cup of milk into the flour.
• Stir flour and milk into soup.
• Cook and stir until thickened.
• Stir in cheese until melted.