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.
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
POTATO AND SAUERKRAUT SOUP WITH KIELBASA
To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams
CREAMY SAUSAGE, POTATO AND SAUERKRAUT SOUP
Provided by Hot Eats and Cool Reads
Time 25m
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium heat.
- Add onions and saute for about five minutes, until tender.
- Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
- Turn heat to medium high, then cook stirring often until broth begins to thicken.
- Reduce heat to medium then add kielbasa, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar.
- Stir to combine and remove from heat. Serve sprinkled with black pepper.
Nutrition Facts : Calories 389.38, Fat 26.79, SaturatedFat 13.24, Carbohydrate 23.48, Fiber 2.30, Sugar 8.16, Protein 14.68, Sodium 1051.89, Cholesterol 74.22
SLOW-COOKED SAUERKRAUT SOUP
We live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. -Linda Lohr, Lititz, Pennsylvania
Provided by Taste of Home
Time 5h20m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 213 calories, Fat 14g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1442mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
BEAN, POTATO AND SAUERKRAUT SOUP
Raining 6 days straight here in the northeast and suddenly I'm thinking about warm comforting soups as a way to warm from the inside out. After pulling out one of my soup cookbooks and came across this one and decided to post it for the Zaar World Tour. You can make this vegetarian by omitting the prosciutto. I have not tried this one so please feel free to share your comments and sugeestions.
Provided by justcallmetoni
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in 4 cups of water. Rinse and drain.
- Place the beans, potatoes, celery, onion, 1 clove of garlic and 1 bay leaf into a large soup pot. Add water to cover over plus 2 inches. Bring water to boil, then reduce to a low simmer. Cover and cook for 90 minutes.
- In a small skillet, render the reserved fat from the prosciutto. Add flour and stir until browned. Remove fat pieces.
- Drain the sauerkraut, patting if needed. Place in a sauce pan with second clove of garlic and bay leaf, as well as remaining prosciutto. Begin heating and add the browned flour (roux). Cook for an hour over very low flame.
- Remove 3 cups of soup from pot and blend in a food processor. Return to the soup pot. Add in the sauerkraut. Cook for 30 minutes. Add salt and pepper to taste. Stir in the oil and cumin.
- Serve warm not boiling hot.
Nutrition Facts : Calories 237.9, Fat 5, SaturatedFat 0.8, Sodium 279, Carbohydrate 41.9, Fiber 9.3, Sugar 3, Protein 8.1
POTATO-SAUERKRAUT SOUP
Make and share this Potato-Sauerkraut Soup recipe from Food.com.
Provided by Pugmom49006
Categories Chowders
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 402.8, Fat 26.4, SaturatedFat 8.8, Cholesterol 124.1, Sodium 1983.5, Carbohydrate 20.4, Fiber 4.3, Sugar 5.6, Protein 21.1
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.
SAUERKRAUT AND POTATO SOUP
A beefy sauerkraut soup with savory seasonings. Das is Gut!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook meat and onion in hot oil until meat is brown.
- Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
- Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
- Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.
Nutrition Facts : Calories 572.3 calories, Carbohydrate 38.6 g, Cholesterol 76 mg, Fat 32.7 g, Fiber 5.7 g, Protein 25.8 g, SaturatedFat 10.3 g, Sodium 401.8 mg, Sugar 4.7 g
SAUSAGE, POTATO AND SAUERKRAUT SOUP
This Creamy Soup is absolutely perfect for any fall! It's creamy and cheesy. Since it's ready in less than 30 minutes, it's great for any weeknight meal or lunch. Found at Hot Eats and Cool Reads Site. I used polish sausage and fried it before adding to soup, though the recipe doesn't state that
Provided by Bonnie G 2
Categories One Dish Meal
Time 45m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium heat. Add onions and saute for about five minutes, until tender. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
- Turn heat to medium high, then cook stirring often until broth begins to thicken. Reduce heat to medium then add sausage, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar. Stir to combine and remove from heat. Serve sprinkled black pepper.
Nutrition Facts : Calories 510.2, Fat 35.4, SaturatedFat 19.9, Cholesterol 101.4, Sodium 1119.9, Carbohydrate 28.2, Fiber 3, Sugar 2.7, Protein 20.6
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