Vegetable Soup With Sauerkraut and Smoked Turkey Breast

READY IN: 1hr 15mins
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!

Ingredients Nutrition

Directions

  1. melt the butter and sauté the onion, leek, carrot, celery, and bay leaf till golden.
  2. Add potato, sauerkraut, broths, wine and simmer for 30 minutes.
  3. In a heatproof bowl, blend the egg yolk with the sour cream.
  4. Add a cup of the hot soup mixture into the bowl and blend.
  5. Then add that back to the soup.
  6. DO NOT BOIL, the sour cream will curdle.
  7. cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through.
  8. Add the parsley and cook two minutes longer.

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