posted by Terra80 03-01-101 11:38 AM
Sauerkraut Soupah-Pah (Hearty Sauerkraut Soup)
1 can (14.5 oz.) beef broth
2 cans (14.5 oz. each) chicken broth
1 medium onion, chopped
1/2 c. celery, chopped
1/4 c. chopped green bell pepper
2 medium potatoes, cubed
1 pkg. (14 oz.) frozen whole baby carrots
1 pkg. (14 oz.) frozen cut green beans
1/2 lb. Polish sausage, cut into bite size pieces
1 can (14.4 oz.) undrained or 1 bag (32 oz.) drained sauerkraut
1/4 t. pepper
In large kettle, combine broths, onion, celery, green pepper, potatoes, carrots, and beans. Bring to boil. Reduce heat to medium, cover, and cook until vegetables are tender. Add sausage, sauerkraut, and black pepper, simmer for 5 minutes. Serve hot.
Prep time: 15 minutes Cook Time: 30 to 35 minutes
Servings: 8
Source: culinary.net Silver Floss & Krrrrisp Kraut Sauerkraut
Sauerkraut Soup 2
1 can (10.75 oz.) condensed cream of mushroom soup
1 can (10.75 oz.) condensed cream of chicken soup
2 1/2 cups water
4 cups chicken broth
1/2 lb. sauerkraut
1 onion, finely diced
1 (15 oz.) can carrots, drained
1 (15 oz.) can sliced potatoes, drained
1 lb. smoked sausage of your choice, sliced
1 t. dried dill weed
1 t. minced garlic (optional)
salt and pepper to taste
In large stock pot, over medium-high heat, add the 2 cans soup and water and stir until well blended. Add the chicken broth, onion, dill weed and garlic. Let simmer 10 minutes.
Drain liquid from carrots and potatoes and add to soup. Add sliced sausage and sauerkraut, cover and let simmer for 1 hour or until sauerkraut is tender and soup has slightly thickened.
Season with salt and pepper and serve.
Makes 6 servings.
Source: allrecipes.com Submitted by Terrilyn Singleton
*NOTE: This recipe can also be made in 4 qt. crockpot.
Hearty Sausage-Sauerkraut Soup
4 c. chicken stock, defatted
10 oz. cream of mushroom soup
14 oz. sauerkraut
1 lg. potato, cubed
1 med. onion, chopped
2 stalks celery, chopped
1 lb. reduced fat Polish Kielbasa, sliced 1/2" thick
2 T. apple cider vinegar
2 t. dill weed
1/2 t. pepper
In a crockpot or slow cooker, stir together the chicken stock and cream of mushroom soup until smooth. Add remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or until the raw vegetables are tender.
Source: justcrockpotrecipes.com