Best Sauerkraut And Potato Soup Recipes

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

Ingredients

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

Ingredients

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