se.
To make the soup, heat the oil in a
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Place the sauerkraut, chicken broth, peppercorns, bay leaves,
Cook mushrooms in 2 quarts water for 30 minutes.
Add sauerkraut and cook another 15 minutes.
Melt shortening, then add flour and brown lightly.
Stir constantly, adding milk.
Cook until smooth.
Add to mushrooms and sauerkraut.
Saute onion in butter, then add to soup.
Cook 1 minute and season.
ot (big enough for the sauerkraut, beef and 8 cups of
In a large saucepan over medium heat, saute onion in butter until brown.
Stir in sauerkraut with juice, water, mushrooms and garlic. Season with salt and pepper and bring to a boil. Then reduce heat, cover and let simmer for 1 hour. Stir in pasta and simmer 10 minutes more, until pasta is al dente.
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.
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.
Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
Cover and cook on low for 5-6 hours or until vegetables are tender.
**High Altitude -- cook 6-8 hours.
Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
Can double recipe and freeze extra in a Zip-Loc for a quick future meal.
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.
Rinse sauerkraut with warm water in colander, drain well. Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seed, juniper berries, onion, apple, whatever you like).
Cover pan tightly, simmer over lowest heat 15 to 30 minutes.
Add liquid (omit salt if bouillon is the liquid). Cook 30 minutes to 1 1/2 hours longer, according to your taste. Makes 6 servings.
ay leaf into a large soup pot. Add water to cover
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.
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.