Vegetable Soup With Sauerkraut and Smoked Turkey Breast
- Reviews 4
Ready In: 1 hr 15 mins
Serves: 8
Ingredients
- 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
- 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.
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