Hearty Sauerkraut Soup Food

SAUERKRAUT SOUP

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.

SAUERKRAUT SOUP

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.

EASY SAUERKRAUT SOUP

Steps:

• First, peel the onions and the potato and chop both into small pieces. Also, peel and cut up the garlic or press it through a garlic press.
• Drain the sauerkraut and squeeze out any excess liquid. This is especially important if you're using sauerkraut that is kept in a vinegar-based solution. If you don't squeeze out some of the liquid, the soup will taste very vinegary.
• Cut the pancetta bacon into small pieces if it's not already pre-cut.
• Heat oil in a large pot, then add the pancetta bacon and fry it on medium-high heat for around 5 minutes until the fatty pieces appear clear. Then add the chopped onion pieces and sauté them on medium heat for around 5-6 minutes until translucent. Stir regularly.
• Once the onions are soft and the pancetta bacon has browned slightly, add the chopped potato and garlic. Sauté them for 2-3 minutes as well.
• Next, add the tomato paste and paprika powder. Stir everything together.
• Now add the sauerkraut to the pot and give everything a stir. Then pour in enough vegetable broth so that it covers the contents in the pot. In our case, this is 4 cups of broth but it might be slightly more or less for you.
• Bring the contents of the pot to a boil, then place the lid on the pot and turn down the heat. Let the soup simmer for around 25-30 minutes or until the potato pieces are soft.
• Add salt and pepper to taste and remove the pot from the heat. Stir in the sour cream.
• Serve the soup hot with some fresh crusty bread.

HEARTY SAUERKRAUT SOUP

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.

POTATO-SAUERKRAUT SOUP

Steps:

• In a 3 1/2 to 4 quart slow cooker, stir all ingredients together except for the bacon and hard-cooked eggs. Cover and cook on low-heat setting for 10 to 12 hours or till the vegtables are tender. If necessary, skim off fat before serving. Sprinkle each serving with bacon and chopped egg.

PRESIDENT'S SOUP (SAUERKRAUT SOUP)

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!

BEEF AND SAUERKRAUT SOUP

Steps:

• Brown beef shanks on all sides in mixture of heated butter and oil in a 6-quart Dutch oven. Mix in onions and carrot, stirring until limp. Add garlic, sauerkraut, water, tomatoes and their liquid, pepper and bay leaf. Bring to boiling, reduce heat, cover and simmer for about 3 hours or until meat is very tender.
• Remove beef shanks with a slotted spoon. Discard bones and any fat. Return meat to soup in chunks. (At this point, soup may be covered and chilled until ready to serve; skim fat, if necessary).
• Reheat soup to serving temperature. Taste and add salt, if needed.
• Top with sour cream, if desired.

SAUERKRAUT SOUP (KAPUSNIAK)

Steps:

• Heat butter in a small frying pan and fry the spare ribs briskly to seal in their juices.
• Gently boil the ribs and all the other ingredients in the water for about 10 minutes, stirring occasionally until the sauerkraut softens.
• Remove the spare ribs and bay leaf, season to taste and serve.