Recipe by Tugar357
Here is an awesome soup that i got out of "The New German Cookbook". I make it often and it is greedily eaten by those in attendance. I would advise a double recipe.
Top Review by Montana Heart Song
My hubby was craving sauerkraut and he cannot eat it plain because of dietary restrictions! This is a No. 1 Soup! Great Flavor! I left out the leek, and beef broth. Used 5 1/2 cups chicken broth made with granules and wine mixed plus a dash of bitters in the broth. I also used dried cilantro. I loved all of the vegies in this soup plus the potato and sauerkraut. I used sliced leftover turkey breast and some dark meat also. I made a thick crusty bread. For those who do not like sauerkraut served hot or cold, you will like it in this soup. It has a stronger deeper flavor if refrigerated and heated the next day. Yummmm!
- 3 tablespoons butter
- 1 large onion, chopped
- 1 large leek, chopped
- 2 medium carrots, chopped
- 1 medium celery rib, chopped
- 1 bay leaf
- 1⁄4 teaspoon black pepper
- 1 large baking potato, chopped
- 1 cup sauerkraut
- 3 cups beef broth
- 2 1⁄2 cups chicken broth
- 1⁄3 cup riesling wine (I prefer liebfraumilch)
- 1 extra-large egg yolk
- 1⁄2 cup sour cream
- 1⁄4 lb sliced turkey (I use double that)
- 2 tablespoons parsley
Directions See How It's Made
- melt the butter and sauté the onion, leek, carrot, celery, and bay leaf till golden.
- Add potato, sauerkraut, broths, wine and simmer for 30 minutes.
- In a heatproof bowl, blend the egg yolk with the sour cream.
- Add a cup of the hot soup mixture into the bowl and blend.
- Then add that back to the soup.
- DO NOT BOIL, the sour cream will curdle.
- cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through.
- Add the parsley and cook two minutes longer.