Sauerkraut And Potato Soup Recipes

Steps:

• In a Dutch oven, cook meat and onion in hot oil until meat is brown.
• Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
• Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
• Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.

Steps:

• In a large saucepan, melt butter over medium heat. Add onions and saute for about five minutes, until tender. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
• Turn heat to medium high, then cook stirring often until broth begins to thicken. Reduce heat to medium then add sausage, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar. Stir to combine and remove from heat. Serve sprinkled black pepper.

Steps:

• Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

Steps:

• Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
• Cool completely and store for a make-ahead meal.
• To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.

Steps:

• Preheat the oven to 250 degrees F. Bring a large saucepan of salted water to a boil; add the potatoes and cook until just tender, about 5 minutes. Drain and pat dry.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the bratwurst and cook, turning, until browned, about 4 minutes. Remove to a rimmed baking sheet and keep warm in the oven.
• Add 1 tablespoon butter to the skillet along with the potatoes and apples; toss. Season with 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook, tossing occasionally, until the potatoes and apples are golden brown and tender, 8 to 10 minutes. Add the scallions and sage and cook until the scallions are wilted, about 2 minutes. Add the vinegar, honey and the remaining 1 tablespoon butter. Cook, stirring, until the potatoes and apples are glazed, about 1 more minute.
• Mix the sour cream with the mustard in a small bowl. Serve the bratwurst with the potatoes and apples, sauerkraut and sour cream mixture.

Steps:

• Fry bacon, onion and garlic in fat until the onion is transparent.
• Add flour and stir for a while.
• Add carrot, potatoes, marjoram, thyme, bay leaf and half of the sauerkraut and enough stock to cover.
• Bring to a boil and let simmer until the potato and carrot are soft (app. 15 minutes).
• Add the rest of the sauerkraut together with its liquid (if there is any), the sour cream, the sausage, and salt and pepper to taste.
• Bring to a boil again, then remove from heat and serve with chopped dill sprinkled on top.

Steps:

• Boil potatoes until tender.
• Add sausage, sauerkraut, onion, garlic and dill.
• Bring to boil.
• Add 1 cup hot mix to sour cream and flour. Combine with soup and heat.
• Serve immediately.

Steps:

• Combine all ingredients in a slow cooker.
• Cover, and cook 4-6 hours, or until the flavors have blended and the soup is thoroughly heated.

Steps:

• Soak beans overnight in 4 cups of water. Rinse and drain.
• Place the beans, potatoes, celery, onion, 1 clove of garlic and 1 bay leaf into a large soup pot. Add water to cover over plus 2 inches. Bring water to boil, then reduce to a low simmer. Cover and cook for 90 minutes.
• In a small skillet, render the reserved fat from the prosciutto. Add flour and stir until browned. Remove fat pieces.
• Drain the sauerkraut, patting if needed. Place in a sauce pan with second clove of garlic and bay leaf, as well as remaining prosciutto. Begin heating and add the browned flour (roux). Cook for an hour over very low flame.
• Remove 3 cups of soup from pot and blend in a food processor. Return to the soup pot. Add in the sauerkraut. Cook for 30 minutes. Add salt and pepper to taste. Stir in the oil and cumin.
• Serve warm not boiling hot.