Best Potato Sauerkraut Soup Recipes

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SAUERKRAUT AND POTATO SOUP



Sauerkraut And Potato Soup image

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

1 pound beef stew meat, diced into 1 inch pieces
1 onion, chopped
3 tablespoons vegetable oil
1 ½ cups beer
¾ cup water
¼ cup tomato paste
1 tablespoon paprika
¼ teaspoon salt
¼ teaspoon caraway seed
¼ teaspoon ground black pepper
3 potatoes, cubed
1 ounce sauerkraut
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley

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

BEAN, POTATO AND SAUERKRAUT SOUP



Bean, Potato and Sauerkraut Soup image

Raining 6 days straight here in the northeast and suddenly I'm thinking about warm comforting soups as a way to warm from the inside out. After pulling out one of my soup cookbooks and came across this one and decided to post it for the Zaar World Tour. You can make this vegetarian by omitting the prosciutto. I have not tried this one so please feel free to share your comments and sugeestions.

Provided by justcallmetoni

Categories     One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

4 ounces dried cranberry beans
4 potatoes, cubed into 1 inch pieces
1 stalk celery, diced
1 large onion, chopped
2 garlic cloves
2 bay leaves
3 ounces prosciutto, fat trimmed and reserved
1 tablespoon all-purpose flour
8 ounces sauerkraut, drained
salt (to taste)
pepper (to taste)
2 tablespoons olive oil
1 pinch cumin

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.

Nutrition Facts : Calories 237.9, Fat 5, SaturatedFat 0.8, Sodium 279, Carbohydrate 41.9, Fiber 9.3, Sugar 3, Protein 8.1

POTATO-SAUERKRAUT SOUP



Potato-Sauerkraut Soup image

Make and share this Potato-Sauerkraut Soup recipe from Food.com.

Provided by Pugmom49006

Categories     Chowders

Time 10h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups chicken broth
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (16 ounce) can sauerkraut, rinsed and drained
8 ounces fresh mushrooms, sliced
1 medium potato, cut into small cubes
2 medium carrots, chopped
1 medium onion, chopped
2 stalks celery, chopped
3/4 lb smoked Polish sausage, cubed
1/2 cup cooked chicken, cubed
2 tablespoons vinegar
2 teaspoons dill weed, dried
1/2 teaspoon pepper
2 slices bacon, crisp cooked and crumbled
2 eggs, hard cooked and chopped

Steps:

  • In a 3 1/2 to 4 quart slow cooker, stir all ingredients together except for the bacon and hard-cooked eggs. Cover and cook on low-heat setting for 10 to 12 hours or till the vegtables are tender. If necessary, skim off fat before serving. Sprinkle each serving with bacon and chopped egg.

Nutrition Facts : Calories 402.8, Fat 26.4, SaturatedFat 8.8, Cholesterol 124.1, Sodium 1983.5, Carbohydrate 20.4, Fiber 4.3, Sugar 5.6, Protein 21.1

ALSATIAN SAUERKRAUT POTATO SOUP



Alsatian Sauerkraut Potato Soup image

Make and share this Alsatian Sauerkraut Potato Soup recipe from Food.com.

Provided by JackieOhNo

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 cooked pork chop, boned, diced
1/8 teaspoon dried sage
2 (13 3/4 ounce) cans chicken broth
1 cup cold water
10 ounces sauerkraut, rinsed and drained (not canned)
6 small red potatoes, cooked, halved, sliced crosswise
1 (19 ounce) can red kidney beans, rinsed, drained
salt & freshly ground black pepper
3 tablespoons chopped fresh parsley
rye bread

Steps:

  • Heat oil in large saucdepan or Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened but not browned, about 8 minutes. Add pork and sage and cook 2-3 minutes longer. Pour in broth and the water. Heat to boiling, skimming surface as needed. Reduce heat to simmer, partially covered, 10 minutes.
  • Stir in sauerkraut, potatoes, and beans. Season with salt. Simmer, partially covered, 10 minutes longer. When potatoes soften, mash some against side of pan to thicken soup slightly. Season with pepper and stir in parsley. Serve hot with rye bread.

Nutrition Facts : Calories 502.7, Fat 9.3, SaturatedFat 2.2, Cholesterol 18.8, Sodium 1187.3, Carbohydrate 78.7, Fiber 16.7, Sugar 6.1, Protein 27.4

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