RECIPE FOR SAUERKRAUT SOUP RECIPES

SAUERKRAUT SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sauerkraut Soup Recipe: How to Make It - Taste of Home image

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

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 7

Ingredients

1 pound smoked Polish sausage, cut into 1/2- inch pieces
5 medium potatoes, peeled and cubed
2 medium onions, chopped
2 carrots, cut into 1/4-inch slices
3 cans (14-1/2 ounces each) chicken broth
1 can (32 ounces) sauerkraut, rinsed and drained
1 can (6 ounces) tomato paste

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, FatContent 12g fat (5g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 1167mg sodium, CarbohydrateContent 27g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 9g protein.

POLISH SAUERKRAUT SOUP (KAPUSNIAK) - A FAMILY FAVORITE …

Polish Sauerkraut Soup (Kapusniak) - A family favorite … image

Kapusniak holds a very special place in my heart. My Polish heritage pours love and tradition into making this Polish Sauerkraut Soup.

Provided by Michaela Kenkel

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 12

Ingredients

2 Tablespoons Olive Oil
1 bay leaf
2 cups Frank's Kraut, rinsed and drained
1 teaspoon caraway seed (optional)
1 pound Polska Kielbasa, sliced
4 stalks celery, chopped
3 carrots, sliced
2 cups white potatoes, diced
2 (32 ounce) containers chicken stock
1/2 teaspoon pepper
1-2 teaspoons salt (to taste)
1 small onion, diced

Steps:

In a Dutch oven over medium high heat, add oil and onion. Sauté for about 5 minutes, then add in kielbasa, kraut and caraway seeds. Cook for about 5 minutes more. Add in carrots, celery and potatoes and cook, stirring occasionally for about 10 minutes.
Add in chicken stock, cover. When it comes to a boil, turn heat down to medium low. Cook covered for about 30 minutes, or until veggies are desired tenderness.
Salt and Pepper to taste. Serve hot with a slice of rye bread.

Nutrition Facts : Calories 467 calories, CarbohydrateContent 17 grams carbohydrates, CholesterolContent 75 milligrams cholesterol, FatContent 37 grams fat, FiberContent 2 grams fiber, ProteinContent 16 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 1806 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 21 grams unsaturated fat

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