se.
To make the soup, heat the oil in a
ot (big enough for the sauerkraut, beef and 8 cups of
Boil cabbage, drain, and set aside.
Add brats with a little water to the pan.
Add chili powder, fennel seeds, caraway seeds, celery seeds, paprika, cayenne, and black pepper. Boil until brats are nice and warm.
Add cabbage back in, cook over medium heat.
Next add salt, both mustards, chili sauce, and sauerkraut. Stir and allow sauerkraut to heat, but not boil.
In a large saucepan, add sausage, potatoes, onions, carrots and chicken broth.
Bring to a boil, reduce heat and simmer for around 30 minutes, until potatoes are cooked.
Add sauerkraut and tomato paste, mixing well.
Return to a boil, reduce heat, cover and simmer another 30 minutes.
he soup. It gives it a nice rich color.
Put sauerkraut, sauerkraut
econds. Scrape flour mixture into soup.
Heat 3 tablespoons olive
Rinse sauerkraut twice. Wash mushrooms. Cover sauerkraut and mushrooms with water and cook until tender (about 1 1/2 hours). Chop onion and fry in butter and add to soup.
Brown flour in the other tablespoon of butter until nut brown.
Pour 3 tablespoons of soup into the browned flour.
Mix and add to soup. Bring to boiling point and serve.
stirring until limp. Add garlic, sauerkraut, water, tomatoes and their liquid
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.
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.
ay leaf into a large soup pot. Add water to cover
tock, beef stock, canned tomatoes, sauerkraut, Splenda or brown sugar, Worcestershire
In large soup pan, combine sausage, potatoes, onion, carrots and chicken broth; bring to a boil.
Reduce heat and simmer 30 minutes or until potatoes are tender.
Add sauerkraut and tomatoes. Return to boil.
Reduce heat and simmer 30 minutes longer.
If thinner soup is desired add more broth.
ot and put in the sauerkraut and one cup of water
br>Stir the sauerkraut and beans into the soup. Place bacon in
Soak dried mushrooms in cold water for 2 hours.
Drain and cut into small pieces.
Add with the water, sauerkraut juice and onion; cook slowly for 1 1/2 hours.
Add potatoes, brown flour in oil.
Stir constantly or the flour will scorch.
Add about a cup of the soup to the flour mixture and stir constantly to make zaprashka, add to the soup.
Cook slowly for another 2 to 4 minutes.
Cook onion and garlic in 2 tablespoons butter until onion is tender.
Add pork and 1 cup of either broth.
Cook over low heat for 20 minutes.
Add balance of both broths and the sauerkraut. Cover and simmer for 45 minutes.
Blend flour and the 2 tablespoons butter.
Add to soup.
Cook and stir until thickened.
If you wish, add rice before the last 20 minutes of cooking.
Makes 8 to 10 servings.
Combine potatoes, sauerkraut, soup, salt. pepper and cream. Mix well and pour into bottom of buttered 9x13 pan. Lay sausage over top and press down slightly into potato mixture. Sprinkle with paprika if desired. Bake at 350 degrees for 75 minutes.
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, 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.
Yields 8 to 10 servings.
Saute ground beef and pork and onions with olive oil in a soup pot until brown.
Add sauerkraut and mushrooms (with their liquids) and pickles; stir together with the meat.
Add entire bottle of sauce or ketchup and the vegetable broth.
Simmer for 45 minutes, stirring occasionally.
Add salt and pepper to taste.
Add heavy cream and cook for 1 more minute, then serve.