Best 8 Old Country Sauerkraut Soup Recipes
**Sauerkraut Soup: A Culinary Journey Through Time**
Sauerkraut soup, a traditional dish with a rich history, offers a unique blend of tangy and savory flavors. Originating in Germany, it has become a beloved comfort food across Europe and beyond. This flavorful soup is typically made with fermented cabbage (sauerkraut), pork or beef broth, vegetables, and a variety of seasonings. Some variations may also include smoked meats, apples, or caraway seeds, adding depth and complexity to the dish.
The article presents a delightful collection of sauerkraut soup recipes, each offering its own unique twist on this classic dish. From the traditional German recipe to modern interpretations with a twist, these recipes cater to diverse tastes and preferences. Whether you prefer a hearty and meaty soup or a lighter vegetarian version, there's a recipe here to satisfy your cravings.
The recipes provide step-by-step instructions, making them easy to follow even for beginner cooks. Detailed ingredient lists ensure you have everything you need to create these delicious soups. Additionally, helpful tips and suggestions are included to guide you through the cooking process and ensure successful results.
So, embark on a culinary journey with this comprehensive guide to sauerkraut soup. Discover the versatility of this classic dish and savor the unique flavors it has to offer. From traditional to contemporary, these recipes will inspire you to create a comforting and flavorful meal that will warm your heart and soul.
SAUERKRAUT SOUP
The medley of tomato, sauerkraut and smoked sausage gives this savory soup old-world flavor. It's enjoyable to make and serve, especially during these cold months. The tangy taste and aroma really warm you up! -Jean Marie Cornelius, Whitesville, New York
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.
Nutrition Facts : Calories 257 calories, Fat 12g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 1167mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 9g protein.
GERMAN SAUERKRAUT SOUP (SAUERKRAUTSUPPE)
Celebrating one of Germany's most famous "superfoods", Sauerkraut, this wonderful soup is satisfying to both tummy and soul. The combination of tangy sauerkraut, caramelized onions, smoky paprika, savory bacon and earthy caraway is simply irresistible!
Provided by Kimberly Killebrew
Categories Main Course Soup Starter
Time 40m
Number Of Ingredients 15
Steps:
- In a soup pot fry the bacon until done. Add the onions and cook until lightly caramelized, 5-7 minutes. Add the garlic and cook another minute. Stir in the tomato paste and spices and cook another minute. Add the chicken broth and sauerkraut and bring to a boil. Reduce the heat to medium and simmer, covered, for 20 minutes. Stir in the crème fraîche or sour cream and heat through (do not boil).
- Serve hot with a dollop of crème fraîche or sour cream. Crusty bread and a leafy green salad make great accompaniments.
Nutrition Facts : Calories 169 kcal, Carbohydrate 11 g, Protein 7 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 1176 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
OLD COUNTRY SAUERKRAUT SOUP
A recipe right up my alley--love it and I hope you will too! Recipe & Photo: Food.com
Provided by Ellen Bales
Categories Other Soups
Time 35m
Number Of Ingredients 11
Steps:
- 1. Chop the sausage coursely by hand or in a food processor.
- 2. Transfer the chopped sausage and onion to a deep pan and saute over medium heat until the sausage is lightly browned and the onion is tender, about 10 minutes.
- 3. In a small bowl, combine the flour, thyme, and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 mnutes.
- 4. Add the milk and half and half gradually, stirring constantly until the mixture begins to bubble again, about 5 minutes.
- 5. Add the sauerkraut and its juice and bring to a boil. The mixture will continue to thicken. Taste for tartness and add lemon juice, if desired. Also can add salt to taste.
- 6. Add parsley and serve immediately with some hot buttered pumpernickel bread.
SAUSAGE SAUERKRAUT SOUP
I've taken this satisfying soup to church gatherings and family reunions, and it always receives wonderful compliments. Everyone loves it! -Elizabeth Goetzinger, Lewiston, Idaho
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 6 servings (about 1-3/4 quarts).
Number Of Ingredients 9
Steps:
- In a 3- or 4-qt. slow cooker, combine the potatoes, carrots and onion. Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables. Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender.
Nutrition Facts : Calories 373 calories, Fat 21g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1707mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.
SAUERKRAUT SOUP
Quick, easy and tasty! You may add 1 to 2 tablespoons of lemon juice if needed, for extra zing.
Provided by KFREESE
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes; stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.
Nutrition Facts : Calories 480.1 calories, Carbohydrate 17.5 g, Cholesterol 87.8 mg, Fat 35 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 15.4 g, Sodium 1448.9 mg, Sugar 6.6 g
SAUERKRAUT SOUP II
This is a wonderful recipe I learned while in college. Serve with a nice crusty bread. You can make this on the stove or in a slow cooker, whichever one fits your lifestyle. Just make sure you have a 4 quart size slow cooker. Note: to make this soup less fattening omit the cream of chicken soup and one of the cans of water.
Provided by Terrilyn Singleton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
- Cover, and cook on High for 4 hours, or Low for up to 8 hours. Taste, and season with salt and pepper to your liking.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 26.4 g, Cholesterol 53.3 mg, Fat 23.4 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 7.8 g, Sodium 2556.5 mg, Sugar 6.3 g
SLOW-COOKED SAUERKRAUT SOUP
We live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. -Linda Lohr, Lititz, Pennsylvania
Provided by Taste of Home
Time 5h20m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon.
Nutrition Facts : Calories 213 calories, Fat 14g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1442mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
GERMAN SAUERKRAUT SOUP
My mother used to make this soup quite often while I was growing up on a farm in Warwick, Alberta. I added my own touch - spicing it up a bit with the bacon and smoked sausage. I really enjoy the zesty flavor that they add.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain broth and skim fat. , Return broth to the heat. Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage. , Meanwhile, cook bacon until crisp; remove to paper towels to drain. Discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup; cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon.
Nutrition Facts : Calories 325 calories, Fat 23g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1041mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
Tips:
- Use a variety of sausages: This will give your soup a more complex flavor. Good options include kielbasa, bratwurst, and andouille.
- Don't be afraid to add aromatics: Onions, garlic, celery, and carrots are all great additions to sauerkraut soup. They will add sweetness and depth of flavor.
- Use a good quality sauerkraut: The sauerkraut is the star of the show, so make sure you use a good quality one. Look for sauerkraut that is firm and has a bright, tangy flavor.
- Simmer the soup for at least an hour: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
- Serve the soup with a dollop of sour cream and a sprinkling of fresh herbs: This will add a creamy richness and a pop of flavor to the soup.
Conclusion:
Old-country sauerkraut soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and delicious soup, give this old-country sauerkraut soup a try.
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