SAUERKRAUT SOUP
Make and share this Sauerkraut Soup recipe from Food.com.
Provided by Mom2Rose
Categories German
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
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.
SAUERKRAUT SOUP RECIPE (KAPUSTNYAK)
This sauerkraut soup is a most unusual and delicious soup. The sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. It's hearty, filling and will warm your belly.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
- Add finely chopped celery and onion. Saute until softened and golden (5 min).
- Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
- Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.
SAUERKRAUT SOUP
The medley of tomato, sauerkraut and smoked sausage gives this savory soup old-world flavor. It's enjoyable to make and serve, especially during these cold months. The tangy taste and aroma really warm you up! -Jean Marie Cornelius, Whitesville, New York
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 257 calories, Fat 12g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 1167mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 9g protein.
UKRAINIAN SAUERKRAUT SOUP (KAPUSNYAK)
Steps:
- Gather the ingredients.
- In a large Dutch oven or soup pot, place spareribs, water, chopped onion, garlic (if using), bay leaf , and peppercorns. Bring to a boil, skimming off the foam that rises to the surface.
- Reduce heat and simmer until the meat is ready to fall off the bones. You may need to add more water.
- Remove meat and, when cool enough to handle, chop into bite-size pieces. Reserve.
- To the Dutch oven with boiling liquid, add carrots, potatoes, mushrooms (along with strained soaking liquid if using dried mushrooms), and sauerkraut.
- Bring to a boil, reduce heat, and simmer until sauerkraut is tender, about 30 minutes. Add more water, if necessary.
- Adjust the seasonings. Fork blend 2 tablespoons flour with 2 tablespoons sour cream. Temper this mixture with a few ladles of hot soup . Return the tempered sour cream to soup and whisk until well incorporated and the soup has thickened slightly.
- Return the meat to the soup, heat through and serve with fresh parsley or dill sprigs and rye bread on the side.
Nutrition Facts : Calories 301 kcal, Carbohydrate 21 g, Cholesterol 61 mg, Fiber 6 g, Protein 15 g, SaturatedFat 6 g, Sodium 826 mg, Sugar 4 g, Fat 19 g, ServingSize 8 bowls (8 servings), UnsaturatedFat 0 g
HEARTY SAUERKRAUT SOUP
This is a recipe passed on to me by a friend. I love it on cold evenings, especially for the smokey flavour the sausages give the soup.
Provided by Sackville
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
SAUERKRAUT SOUP II
This is a wonderful recipe I learned while in college. Serve with a nice crusty bread. You can make this on the stove or in a slow cooker, whichever one fits your lifestyle. Just make sure you have a 4 quart size slow cooker. Note: to make this soup less fattening omit the cream of chicken soup and one of the cans of water.
Provided by Terrilyn Singleton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
- Cover, and cook on High for 4 hours, or Low for up to 8 hours. Taste, and season with salt and pepper to your liking.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 26.4 g, Cholesterol 53.3 mg, Fat 23.4 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 7.8 g, Sodium 2556.5 mg, Sugar 6.3 g
SAUERKRAUT SOUP
Quick, easy and tasty! You may add 1 to 2 tablespoons of lemon juice if needed, for extra zing.
Provided by KFREESE
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 480.1 calories, Carbohydrate 17.5 g, Cholesterol 87.8 mg, Fat 35 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 15.4 g, Sodium 1448.9 mg, Sugar 6.6 g
GERMAN SAUERKRAUT SOUP
My mother used to make this soup quite often while I was growing up on a farm in Warwick, Alberta. I added my own touch - spicing it up a bit with the bacon and smoked sausage. I really enjoy the zesty flavor that they add.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325 calories, Fat 23g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1041mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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