Spicy Sauerkraut Soup Recipes

POLISH SAUERKRAUT SOUP RECIPE (KAPUSNIAK)

Steps:

• In a large pot heat up the oil, add the bay leaf, onion and fry for a couple of minutes over a medium heat stirring occasionally.
• Add the sauerkraut (and meat if using, see *Notes below), stir and continue frying for another minute or so. Add 1/2 the amount of stock, cover and bring to boil. Lower the heat and simmer for 20 minutes stirring occasionally.
• Add the rest of the ingredients (NOT the salt), including the remaining stock, stir, cover, bring to boil again and continue cooking over a low heat for 50 minutes. DO NOT add salt until the soup is fully cooked as the sauerkraut is salty so taste the soup to decide how much salt it needs.

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.

SPICY SAUERKRAUT SOUP

Steps:

• Boil cabbage, drain, and set aside.
• Add brats with a little water to the pan.
• Add chili powder, fennel seeds, caraway seeds, celery seeds, paprika, cayenne, and black pepper. Boil until brats are nice and warm.
• Add cabbage back in, cook over medium heat.
• Next add salt, both mustards, chili sauce, and sauerkraut. Stir and allow sauerkraut to heat, but not boil.

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 .

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 II

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.

SAUERKRAUT SOUP

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.