Total Time
20mins
Prep 5 mins
Cook 15 mins

a tart sour soup...

Ingredients Nutrition

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

(2)
Most Helpful

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.

John Koz

JohnKoz August 27, 2011

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!

*Parsley* May 05, 2008

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