Sauerkraut Tomato Soup Recipes
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.
SAUERKRAUT AND POTATO SOUP
A beefy sauerkraut soup with savory seasonings. Das is Gut!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 572.3 calories, Carbohydrate 38.6 g, Cholesterol 76 mg, Fat 32.7 g, Fiber 5.7 g, Protein 25.8 g, SaturatedFat 10.3 g, Sodium 401.8 mg, Sugar 4.7 g
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.
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