Christmas Soup Recipes

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SLOVAK SAUERKRAUT CHRISTMAS SOUP



Slovak Sauerkraut Christmas Soup image

This is a very special Slovak Christmas soup made with sausage, ham and sauerkraut. I have made it for many foreigners and they were always amazed.

Provided by zizala

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 2h15m

Yield 10

Number Of Ingredients 15

1 (32 ounce) package sauerkraut, chopped
2 ½ quarts chicken broth
6 black peppercorns
4 bay leaves
salt to taste
2 cups dried forest mushroom blend
¾ pound Hungarian style dry paprika sausage
¾ pound smoked ham
¾ cup chopped pitted prunes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons sweet Hungarian paprika
1 cup water
1 cup sour cream

Steps:

  • Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
  • Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
  • Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
  • To serve, ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 386.3 calories, Carbohydrate 21.4 g, Cholesterol 53.4 mg, Fat 26.5 g, Fiber 6.1 g, Protein 15.5 g, SaturatedFat 10.2 g, Sodium 1325.8 mg, Sugar 7.7 g

CHRISTMAS ONION SOUP



Christmas Onion Soup image

Great served with Hot French Herb Bread!! Garnish with your favorite cheese.

Provided by Aronna Palmer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 7

2 large onions
2 tablespoons margarine
1 tablespoon all-purpose flour
4 cups milk
1 teaspoon salt
ground black pepper to taste
2 egg yolks, beaten

Steps:

  • Cook onions in butter or margarine for about 10 minutes, until tender but not brown.
  • Sprinkle onions with flour; stir until blended. Add milk, cover, and simmer for 20 minutes.
  • Stir a small amount of hot soup into beaten egg yolks, stirring until blended. Return egg mixture to soup, and stir until well blended. Add salt and black pepper. Sprinkle each serving with grated parmesan cheese.

Nutrition Facts : Calories 116.4 calories, Carbohydrate 10.1 g, Cholesterol 61 mg, Fat 6.2 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 375.2 mg, Sugar 7.4 g

CHRISTMAS SOUP



Christmas Soup image

Make and share this Christmas Soup recipe from Food.com.

Provided by WendyTN

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb kielbasa, sliced 1/4-inch thick on bias
vegetable oil, as needed
8 garlic cloves, minced
1 lb dried red kidney beans, soaked at least 4 hours and up to overnight
2 quarts chicken broth
1 lb red potatoes, cut into 1/2-inch cubes
6 ounces fresh kale, approximately 4 handfuls
1/4 cup red wine vinegar
1/2 teaspoon fresh ground black pepper

Steps:

  • Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
  • Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
  • Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
  • Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.

Nutrition Facts : Calories 737.3, Fat 25.3, SaturatedFat 7.9, Cholesterol 49.8, Sodium 1818.9, Carbohydrate 90.4, Fiber 18.4, Sugar 4.8, Protein 43.5

CHRISTMAS SOUP



Christmas Soup image

Provided by Alton Brown

Categories     appetizer

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound kielbasa, sliced 1/4-inch thick on bias
Vegetable oil, as needed
8 cloves garlic, minced
1 pound red kidney beans, soaked at least 4 hours and up to overnight
2 quarts chicken broth
1 pound red bliss potatoes, cut into 1/2-inch cubes
6 ounces fresh kale, approximately 4 handfuls
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
  • Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
  • Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
  • Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.

CHRISTMAS SOUP



Christmas Soup image

This soup is AMAZING. It is called Christmas soup, but couldbe enjoyed ANYTIME. A coworker brought for potluck, and I just had to have the recipe. Photo to be added soon, it was gone before I could get one. Will be making again this weekend. If you like a little spice add some red pepper flakes while you saute the onions and...

Provided by Missy Wimpelberg

Categories     Bean Soups

Time 1h50m

Number Of Ingredients 10

1 lb kielbasa, sliced 1/4-inch thick
1-2 tsp vegetable oil (if needed)
8 clove garlic, minced
1 lb red kidney beans (soaked for at least 4 hours or even overnight)
2 qt chicken broth
1 lb red bliss potatoes, cut into 1/2 cubes
6 oz fresh kale, (about 4 handfuls)
1/4 c red wine vinegar
1/2 tsp black pepper
1 small onion, chopped

Steps:

  • 1. Heat the kielbasa in a 7-quart dutch oven on medium-low heat. Cook until the kielbasa has browned well and rendered its fat, about 15 minutes. If you do not get at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from pan and set aside.
  • 2. Add onions, then cook for 1-2 minutes, then add garlic and cook 1-2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
  • 3. Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
  • 4. Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.

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