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Author Topic: Sauerkraut Soup  (Read 190 times)

Ron

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Sauerkraut Soup
« on: February 01, 2021, 08:16:42 AM »

Ran across this recipe and it struck me as a possible win.

Pretty straightforward, chop everything up and put it in a pot with the rest of the ingredients.

It was too much to put in my slow cooker so I ended up cooking it in my cast iron Dutch oven. It was in the oven at 325 for about 4 hours.

I used fresh sauerkraut, a local brand, Bobak's. I was hoping to get Bobak's smoked sausage also but they didn't have any. I opted for a Polish brand I was unfamiliar with. Next time I'll plan ahead and get the Bobak's.  I used a red potato as they seem to hold up well in soups. Picked up a rotisserie chicken while getting the rest of the ingredients. It does call for a can of condensed mushroom soup and I opted for a healthy organic brand that seemed to have identifiable ingredients. Towards the end of the cook time I didn't feel it had enough liquid so I added more chicken broth.

Like most cabbage or sauerkraut recipes I've made, the aroma as it was cooking wasn't inspiring  :lol:

Once the veggies were properly cooked I ladled myself a bowl and buttered up some rye bread.

OK, it was pretty fricking good. At first I wasn't so sure but then as I was eating I had to tell myself to slow down.

It was a perfect comfort meal for a real snowy messy day.

Here is the recipe, it's a slow cooker recipe. As mentioned I just popped it in the oven.

 https://www.tasteofhome.com/recipes/slow-cooked-sauerkraut-soup/

Ingredients
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
Directions
1. 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.


 

 
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K Frame

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Re: Sauerkraut Soup
« Reply #1 on: February 01, 2021, 10:05:03 AM »

I've made sauerkraut soup for years, normally with sausage or left over shredded pork and frequently using my homemade sauerkraut.

But, I am not too crazy about the idea of adding cream of mushroom soup to it, though. I don't think I'd like that very much at all.
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Ron

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Re: Sauerkraut Soup
« Reply #2 on: February 01, 2021, 10:14:10 AM »

I've made sauerkraut soup for years, normally with sausage or left over shredded pork and frequently using my homemade sauerkraut.

But, I am not too crazy about the idea of adding cream of mushroom soup to it, though. I don't think I'd like that very much at all.

It disappears, not sure why it is even in there truth be told. The broth looks clear vs creamy. I think you could skip it and it wouldn't be noticeable.
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