German Sauerkraut Soup Sauerkrautsuppe Recipes

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GERMAN SAUERKRAUT SOUP (SAUERKRAUTSUPPE)



German Sauerkraut Soup (Sauerkrautsuppe) image

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

4 ounces flavorful smoked bacon or speck (, diced)
2 medium to large yellow onions (, chopped)
2 cloves garlic (, minced)
2 tablespoons tomato paste
1 tablespoon quality smoked Hungarian paprika (preferably Kalosca or Szeged) ((mild, not hot))
1/2 teaspoon dried marjoram ((very traditional herb in German cooking))
1/2 teaspoon caraway seeds (, lightly crushed)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar ((optional))
4 cups quality chicken broth (we recommend Aneto 100% All-Natural Chicken Broth)
or Aneto low-sodium chicken broth
18 ounces German Sauerkraut, drained ((about 3 1/2 heaping cups) Do NOT substitute with American sauerkraut **see Note below)
How to Make Sauerkraut ((it's easy! Click link for recipe tutorial))
1/3 cup crème fraîche ((can substitute full-fat sour cream))

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

SAUERKRAUT SOUP II



Sauerkraut Soup II image

This is a wonderful recipe I learned while in college. Serve with a nice crusty bread. You can make this on the stove or in a slow cooker, whichever one fits your lifestyle. Just make sure you have a 4 quart size slow cooker. Note: to make this soup less fattening omit the cream of chicken soup and one of the cans of water.

Provided by Terrilyn Singleton

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

Time 4h15m

Yield 6

Number Of Ingredients 12

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 ½ cups water
4 cups chicken broth
½ pound sauerkraut
1 onion, finely diced
1 (15 ounce) can carrots, drained
1 (15 ounce) can sliced potatoes, drained
1 pound smoked sausage of your choice, sliced
1 teaspoon dried dill weed
1 teaspoon minced garlic
salt and pepper to taste

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.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 26.4 g, Cholesterol 53.3 mg, Fat 23.4 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 7.8 g, Sodium 2556.5 mg, Sugar 6.3 g

SLOW-COOKED SAUERKRAUT SOUP



Slow-Cooked Sauerkraut Soup image

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

Categories     Dinner     Lunch

Time 5h20m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 13

1 medium potato, cut into 1/4-inch cubes
1 pound smoked kielbasa, cut into 1/2-inch cubes
1 can (32 ounces) sauerkraut, rinsed and well drained
4 cups chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 pound sliced fresh mushrooms
1 cup cubed cooked chicken
2 medium carrots, sliced
2 celery ribs, sliced
2 tablespoons white vinegar
2 teaspoons dill weed
1/2 teaspoon pepper
3 to 4 bacon strips, cooked and crumbled

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.

GERMAN SAUERKRAUT SOUP



German Sauerkraut Soup image

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

1 ½ pounds lean ground beef
2 large onions
1 large jar sauerkraut (net. Weight 23.99oz. / 680g)
6-8 slices bread & butter pickles
6 oz. tomato paste
2 cups white wine or rosé
4 cups beef broth
1 tsp. whole caraway seeds or ½ tsp. ground caraway seeds
Salt & pepper to taste
1 tbsp. sugar
1 cup sour cream

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

GERMAN SAUERKRAUT SOUP



German Sauerkraut Soup image

My mother used to make this soup quite often while I was growing up on a farm in Warwick, Alberta. I added my own touch - spicing it up a bit with the bacon and smoked sausage. I really enjoy the zesty flavor that they add.

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

2 pounds pork spareribs
3 quarts water
2 cups diced peeled potatoes
2 carrots, chopped
1 teaspoon salt
1/2 teaspoon pepper
4 cups sauerkraut, rinsed and drained
1 pound smoked sausage, cut into 1-inch slices
5 bacon strips, diced
1 large onion, chopped

Steps:

  • In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain broth and skim fat. , Return broth to the heat. Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage. , Meanwhile, cook bacon until crisp; remove to paper towels to drain. Discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup; cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon.

Nutrition Facts : Calories 325 calories, Fat 23g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1041mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

SAUERKRAUTSUPPE



Sauerkrautsuppe image

This is an Austrian soup although my DH who is Estonian says this is very similar to a soup his grandmother use to make.

Provided by Coasty

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

450 g sauerkraut
2 onions, chopped
250 ml white wine
1 liter beef stock
250 g beef, ground
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
2 tablespoons parsley, chopped
6 tablespoons yoghurt

Steps:

  • Place the sauerkraut, onions, wine and beef stock into a pan and simmer for 45 minutes.
  • Meanwhile add the salt and pepper to the meat and shape into small balls about the size of a marble. Drop the meatballs into the soup along with the sugar and simmer 15 minutes.
  • Take off the heat, stir through the parsley and plate up.
  • Place a dollop of yoghurt onto of soup.

Nutrition Facts : Calories 221.1, Fat 11.3, SaturatedFat 4.9, Cholesterol 16.6, Sodium 1998, Carbohydrate 13.4, Fiber 4.3, Sugar 6.5, Protein 6.5

GERMAN SAUERKRAUT SOUP



German Sauerkraut Soup image

Linda Dembroski who originated the recipe said: "This German New Year's soup contains pork and sauerkraut for good luck in the new year. It's wonderful with fresh warm bread. This recipe has been a family tradition for forty years"

Provided by Steve P.

Categories     Chowders

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 smoked ham hocks
2 yellow onions, chopped
2 garlic cloves, chopped
3 quarts water
1 lb sauerkraut, drained and rinsed
1 (15 ounce) can pinto beans, drained (or substitute thick sliced or diced potatoes if you prefer)
1/2 lb bacon, chopped
1 cup sour cream
1 tablespoon olive oil
3 tablespoons all-purpose flour

Steps:

  • Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until tender; set aside.
  • Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.
  • Stir the sauerkraut and beans or potatoes into the soup.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings.
  • Stir flour into the bacon drippings to make a roux. Stir the roux into the soup.
  • Continue to simmer the soup until thick, and potatoes if you are using them are tender.
  • Remove from the heat and stir in the sour cream. Serve.

Nutrition Facts : Calories 630.6, Fat 41.9, SaturatedFat 16.6, Cholesterol 63.9, Sodium 1270.8, Carbohydrate 45.6, Fiber 13.3, Sugar 4.8, Protein 20.1

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