Sauerkraut Soup 1968 Recipes

SAUERKRAUT SOUP 1968

Steps:

• Chop the sausage coarsely into small pieces.
• Place the onion potato and sausage into saucepot and saute over med.
• heat, until meat is lightly browned, about 6 minutes.
• Combine the flour, thyme, and pepper and add to meat mixture and cook over med.
• heat until flour bubbles, about 6 minutes.
• Add milk, cream and cook until bubbling about another 6 minutes.
• Add the sauerkraut and bring to a boil.
• Taste now for seasonings, and if not too tart for you, you can add the lemon juice now.
• Boil until thickened.
• Add parsley and serve--.

SAUERKRAUT SOUP

Steps:

• Rinse the sauerkraut in cold water and leave to drain.
• Place sauerkraut, onion, garlic and cold water in a large saucepan with seasoning.
• Bring to the boil, then simmer for 15 minutes.
• Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run.
• Stir in the paprika and mix into the sauerkraut mixture.
• Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice.
• Stir in the cream, check the seasoning and reheat until just on the point of boiling.
• Serve with rye bread.

SAUSAGE SAUERKRAUT SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine the potatoes, carrots and onion. Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables. Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender.