GERMAN SAUERKRAUT SOUP
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
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.
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
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
SAUERKRAUT SOUP
Make and share this Sauerkraut Soup recipe from Food.com.
Provided by Mom2Rose
Categories German
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
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.
SAUERKRAUT SOUP
Quick, easy and tasty! You may add 1 to 2 tablespoons of lemon juice if needed, for extra zing.
Provided by KFREESE
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes; stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.
Nutrition Facts : Calories 480.1 calories, Carbohydrate 17.5 g, Cholesterol 87.8 mg, Fat 35 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 15.4 g, Sodium 1448.9 mg, Sugar 6.6 g
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.
GERMAN SAUERKRAUT SOUP
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
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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