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
POTATO AND SAUERKRAUT SOUP WITH KIELBASA
To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams
POLISH KRAUT SOUP
Make and share this Polish Kraut Soup recipe from Food.com.
Provided by Itchmesir
Categories Clear Soup
Time 55m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- While bringing your water to a boil, chop all your veggies, slide/dice your kielbasa. squeeze a little bit of the juice out of your sauerkraut, do not rinse, or drain completely. when water comes to a boil, add bouillon, spices, veggies(except potatoes), sauerkraut, and kielbasa and bring back to a boil. hard boil for 2-3minutes and reduce to a simmer. 10min. then add potatoes, and simmer for an additional 20min.
- to save on time i always quickly scrub my potatoes and leave the skin on -- same with the carrots, saves time and adds nutrition to your final product.
POLISH SAUERKRAUT SOUP
Make and share this Polish Sauerkraut Soup recipe from Food.com.
Provided by Dancer
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook meat in water until well done.
- Add onion, sauerkraut juice and sugar.
- Beat egg, add flour, milk and cream.
- Add to soup and bring to a boil.
- Serve with potato dumplings.
Nutrition Facts : Calories 158.3, Fat 7.6, SaturatedFat 4.3, Cholesterol 75.9, Sodium 50.6, Carbohydrate 19.4, Fiber 0.4, Sugar 13.8, Protein 3.9
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.
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