Alsatiansauerkrautpotatosoup Recipes

SAUERKRAUT AND POTATO SOUP

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.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

ALSATIAN SAUERKRAUT POTATO SOUP

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.