GERMAN SAUERKRAUT SOUP (SAUERKRAUTSUPPE)
Celebrating one of Germany's most famous "superfoods", Sauerkraut, this wonderful soup is satisfying to both tummy and soul. The combination of tangy sauerkraut, caramelized onions, smoky paprika, savory bacon and earthy caraway is simply irresistible!
Provided by Kimberly Killebrew
Categories Main Course Soup Starter
Time 40m
Number Of Ingredients 15
Steps:
- In a soup pot fry the bacon until done. Add the onions and cook until lightly caramelized, 5-7 minutes. Add the garlic and cook another minute. Stir in the tomato paste and spices and cook another minute. Add the chicken broth and sauerkraut and bring to a boil. Reduce the heat to medium and simmer, covered, for 20 minutes. Stir in the crème fraîche or sour cream and heat through (do not boil).
- Serve hot with a dollop of crème fraîche or sour cream. Crusty bread and a leafy green salad make great accompaniments.
Nutrition Facts : Calories 169 kcal, Carbohydrate 11 g, Protein 7 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 1176 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
POLISH SAUERKRAUT SOUP (KAPUSNIAK)
Steps:
- Gather the ingredients.
- Place ham hocks or ham bone and water in a Dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns , and parsley. Return to a boil, reduce heat to a simmer and cook about 45 minutes, or until meat falls off the bones.
- Remove meat from broth, dice and return to the pot with barley, sauerkraut, and caraway seeds, if using. Return to a boil, reduce heat and simmer , uncovered, for an additional 45 minutes.
- If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice.
- Add salt and pepper to taste. Remove the bay leaf .
- Serve in heated bowls with hearty rye bread .
Nutrition Facts : Calories 394 kcal, Carbohydrate 10 g, Cholesterol 138 mg, Fiber 3 g, Protein 41 g, SaturatedFat 7 g, Sodium 671 mg, Sugar 2 g, Fat 21 g, ServingSize 6 servings, UnsaturatedFat 0 g
GERMAN SAUERKRAUT SOUP
This easy, creamy German sauerkraut soup is especially delicious in the cold season and the perfect dish after a long winter walk.
Provided by Angela Schofield
Categories Soup
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Portion, Calories 381 kcal, Carbohydrate 17 g, Protein 28 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 93 mg, Sodium 770 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 6 g
EASY SAUERKRAUT SOUP
This easy Sauerkraut soup is simply delicious. Made with lots of sauerkraut, potatoes, onions, bits of pancetta bacon, and a bunch of yummy spices, it's a warm, hearty soup for any cabbage lover!
Provided by Recipes From Europe
Categories Soups + Stews
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 366 kcal, Carbohydrate 28 g, Protein 11 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 2161 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 14 g
EUROPEAN KRAUT SOUP
Make and share this European Kraut Soup recipe from Food.com.
Provided by Jane from Ohio
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook mushrooms in 1 quart of water for 30 minutes.
- Add kraut and cook for another 25 minutes.
- Lightly brown onion in 1 tablespoon butter and add to soup.
- In a saucepan, melt remaining butter.
- Whisk in flour and lightly brown.
- Add flour mixture to mushrooms, kraut and onions. Cook 1 -2 minutes longer.
- Add salt to taste.
- Top each serving with a dash of paprika.
Nutrition Facts : Calories 163.6, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 585.7, Carbohydrate 11.9, Fiber 3.4, Sugar 4.1, Protein 4.9
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.
POLISH KRAUT SOUP
Make and share this Polish Kraut Soup recipe from Food.com.
Provided by Itchmesir
Categories Clear Soup
Time 55m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- While bringing your water to a boil, chop all your veggies, slide/dice your kielbasa. squeeze a little bit of the juice out of your sauerkraut, do not rinse, or drain completely. when water comes to a boil, add bouillon, spices, veggies(except potatoes), sauerkraut, and kielbasa and bring back to a boil. hard boil for 2-3minutes and reduce to a simmer. 10min. then add potatoes, and simmer for an additional 20min.
- to save on time i always quickly scrub my potatoes and leave the skin on -- same with the carrots, saves time and adds nutrition to your final product.
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