Elaines Sauerkraut Soup Recipes

SLOW-COOKED SAUERKRAUT SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon.

SAUERKRAUT SOUP RECIPE (KAPUSTNYAK)

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.

GERMAN SAUERKRAUT SOUP

Steps:

• Brown meat and drain if necessary.
• In the meantime, cube onions and pickles.
• Drain and rinse sauerkraut if you use an American brand.
• Add tomato paste to the ground meat and fry for a couple of minutes.
• Add carraway seeds, sauerkraut, onions, pickles, and fry again for a couple of minutes.
• Add wine and broth.
• Season with sugar, salt, and pepper to taste.
• Simmer covered for about 45 min.
• Serve with a dollop of sour cream.

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.

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.

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.

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.