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    Sauerkraut Soup


    Source of Recipe


    Baltimore Sun Newspaper

    * Exported from MasterCook *

    Sauerkraut Soup

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Soups

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pounds sauerkraut
    8 cups beef broth or stock
    1/2 cup onion -- minced
    6 tablespoons butter -- (divided use)
    1/2 cup flour
    1/2 teaspoon sweet Hungarian paprika
    1 large potato -- peeled and cut into
    -- 1/2 -inch cubes
    1/2 pound kielbasa -- cut into 1/4-inch
    -- rounds
    salt and pepper -- to taste

    In a colander, rinse sauerkraut under running water and drain. In a kettle, combine sauerkraut with beef broth. Bring liquid to a boil; lower heat and simmer, covered, 30 minutes.

    In a skillet, saute onion in 3 tablespoons butter until soft. Stir in flour and paprika. Cook mixture, stirring for 3 minutes, and remove from heat. Add 2 cups warm beef broth/sauerkraut mixture, stirring constantly until smooth. Then stir the flour mixture into the remaining sauerkraut mixture over low heat. Add potato and simmer 15 minutes.

    In a skillet, saute kielbasa rounds in remaining 3 tablespoons butter over high heat for 3 minutes. Add to soup, simmer 5 minutes more. Add salt and pepper, to taste. Serve in heated bowls.

    Judi's Notes:

    Tester Laura Rieley's comments: She feels the key to the dish is the sauerkraut. She says that if a robust, briny taste of sauerkraut is what you like, rinse the cabbage in water at the beginning. However, if a more subtle brined flavor of cabbage is wanted, rinse it very well and then use your hands to squeeze out the liquid before adding it to the broth.

    She also states in the article that a low-salt beef broth will improve the soup as the sauerkraut, broth, and the kielbasa are generally too salty.

    Serves 8 to 10.

    Per serving: 206 calories; 6 grams protein; 13 grams fat; 6 grams saturated fat; 17 grams carbohydrate; 3 grams fiber; 33 milligrams cholesterol; 1,819 milligrams sodium


    Source:
    "Baltimore Sun, 3/17/04"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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