Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Sauerkraut Soup




Source of Recipe


New York Times Bread and Soup Cookbook


List of Ingredients




* 1 3/4 pounds sauerkraut
* 9 1/2 cups beef stock
* 3 large onions
* 6 slices slab bacon
* 3 medium-sized potatoes
* 1 tablespoon tomato paste
* 1/2 teaspoon fennel seeds
* 1/2 teaspoon caraway seeds
* 1 teaspoon paprika
* 1/2 teaspoon salt
* 2 bratwurst, or other wurst
* 1/2 cup baked or boiled ham

Recipe



Drain the sauerkraut and simmer it in the beef stock for 30 minutes. Meanwhile, peel and chop the onions; dice the bacon; and saute these until the onions are transparent. Peel and grate the potatoes and soak them for five minutes in cold water. Add the sauteed onions and bacon, the drained potatoes, the tomato paste, fennel seeds, caraway seeds, paprika and salt to the sauerkraut mixture.

Cover and boil gently for 30 minutes more. Ten minutes before serving, peel and slice the wurst. dice the ham and add both to the boiling soup. Serve hot. Serves 8.