German Sauerkraut Soup Sauerkrautsuppe Recipes

Steps:

• Rinse the sauerkraut in cold water and leave to drain.
• Place sauerkraut, onion, garlic and cold water in a large saucepan with seasoning.
• Bring to the boil, then simmer for 15 minutes.
• Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run.
• Stir in the paprika and mix into the sauerkraut mixture.
• Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice.
• Stir in the cream, check the seasoning and reheat until just on the point of boiling.
• Serve with rye bread.

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.

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.

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.

Steps:

• Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until tender; set aside.
• Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.
• Stir the sauerkraut and beans or potatoes into the soup.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings.
• Stir flour into the bacon drippings to make a roux. Stir the roux into the soup.
• Continue to simmer the soup until thick, and potatoes if you are using them are tender.
• Remove from the heat and stir in the sour cream. Serve.