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.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 15 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 956 mg, Fiber 3 g, Sugar 3 g, Calories 97 kcal
SAUERKRAUT SOUP II
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
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
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 .
Nutrition Facts : Calories 394 kcal, Carbohydrate 10 g, Cholesterol 138 mg, Fiber 3 g, Protein 41 g, SaturatedFat 7 g, Sodium 671 mg, Sugar 2 g, Fat 21 g, ServingSize 6 servings, UnsaturatedFat 0 g
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.
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.
HEARTY SAUERKRAUT SOUP
This is a recipe passed on to me by a friend. I love it on cold evenings, especially for the smokey flavour the sausages give the soup.
Provided by Sackville
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, add sausage, potatoes, onions, carrots and chicken broth.
- Bring to a boil, reduce heat and simmer for around 30 minutes, until potatoes are cooked.
- Add sauerkraut and tomato paste, mixing well.
- Return to a boil, reduce heat, cover and simmer another 30 minutes.
Nutrition Facts : Calories 353.6, Fat 17.5, SaturatedFat 6.2, Cholesterol 39.8, Sodium 1387.8, Carbohydrate 34.4, Fiber 5.7, Sugar 6.6, Protein 15.5
HEARTY SAUSAGE-SAUERKRAUT SOUP
Number Of Ingredients 10
Steps:
- In a crockpot, stir together the chicken stock and cream of mushroom soup until smooth. Add remaining ingredients. Cover and cook on LOW for 8 to 10 hours or until the raw vegetables are tender.
Nutrition Facts : Nutritional Facts Serves
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