Sauerkraut Soup
"Source: Germanfoods.org"
photo by sjkotylak
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 10 ounces sauerkraut
- 9 ounces bacon, chopped
- 1 onion, chopped
- 1 large garlic clove, crushed
- 4 1⁄4 cups cold water
- 1⁄2 teaspoon paprika
- 2 teaspoons chopped fresh dill
- 5 ounces smoked sausage, sliced (your choice of sausage)
- 5 ounces sour cream
- sea salt & freshly ground black pepper
directions
- 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.
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Reviews
-
Great comfort soup recipe for -4 degree weather! I used 6 cups of water, I like more broth in my soup and added a kick of cayenne pepper at the end. I used smoked beef kielbasa as my sausage and added a chopped carrot cause I had one laying around. Will def. make this again! Thank you! -
I omitted the bacon and used a sausage that was super smoked. I added perogies to each bowl (not the soup itself to avoid them getting mushy in any leftovers) -
excellent recipe; very close to how my grandmother would make it. very good when when you add chopped potatoes, carrots, and celery.
-
Soup was ok, but I didn't care much for it. It didn't have much flavor. I used turkey smoked sausage and half the recipe's bacon; perhaps if I used a different sausage and more bacon it would be better. -
Very nice indeed. I forgot to rinse the Sauerkraut so never added any salt, seemed to work. I used some Chorizo as my sausage.
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan
