Sauerkraut Soup 1968

Submitted by andypandy

"a tart sour soup..."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 lb smoked sausage, left in casing (Keilbasa)
• 6 tablespoons chopped onions
• 2 small potatoes, in a small dice (optional)
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon ground black pepper
• 3 cups whole milk
• 1 cup half-and-half cream
• 8 ounces sauerkraut, with the liquids
• 1 1⁄2 tablespoons lemon juice (this will make it more sour, taste to your desired likness before adding.) (optional)
• 2 tablespoons finely chopped Italian parsley (to garnish)

directions

1. Chop the sausage coarsely into small pieces.
2. Place the onion potato and sausage into saucepot and saute over med.
3. heat, until meat is lightly browned, about 6 minutes.
4. Combine the flour, thyme, and pepper and add to meat mixture and cook over med.
5. heat until flour bubbles, about 6 minutes.
6. Add milk, cream and cook until bubbling about another 6 minutes.
7. Add the sauerkraut and bring to a boil.
8. Taste now for seasonings, and if not too tart for you, you can add the lemon juice now.
9. Boil until thickened.
10. Add parsley and serve--.

Reviews

[JohnKoz]

I tried this recipe today & followed it with two exceptions. I used 3 cups whole milk only & added one can of cream of potato soup instead of a diced potato. At first I questioned the proportions, but found it quite nicely balanced for most peoples taste for saurkraut. I personally would add more kraut for my taste. I did not add lemon juice. Very nice. Very easy. I will try some variations on this like adding a bit of Nueske's bacon to kick up the smoked flavor a notch.<br/><br/>John Koz

 

[*Parsley*]

I can't believe that I am the first to review this wonderful soup and it's been here over 4 years! Where are the sauerkraut lovers? You MUST try this! I used lowfat turkey keilbasa so I added some butter to be able to blend the flour (because it didn't give off much "grease.'). I used the optional potatoes (diced small) and recommend using them. You'll just have to simmer the soup a little longer. I had 1 15-oz can of sauerkraut, so I just used the whole thing (I did mention I loved sauerkraut). Because of the extra kraut, I skipped that lemon juice. It was heavenly wonderful just as it was. Wouldn't change a thing. Thanx for sharing this recipe. It's a new favorite of mine!