Creamy sauerkraut and sausage soup with potatoes. A jar of sauerkraut in the pantry, a few potatoes on the counter and some sour cream in the fridge turned into a creamy comforting soup for dinner.
I found this recipe while turning the pages to find the Blueberry Stuffed French Toast recipe in my Colorado Collage cookbook. It sounded so interesting, and with most of the ingredients on hand, I had to give it a try. It was a pleasant surprise. Creamy from the sour cream and the starchy potato broth, tart with sauerkraut and smoky with the sausage, we loved this hearty soup and I’ll add it my database and make it again.
The recipe calls for the traditional dill and caraway seeds, both of which I’m not fond of, so I omitted them. For you lovers of traditional German flavors you’ll most certainly appreciate completing the recipe as written. Let’s take a look:
- 4½ cups water
- 4 medium red potatoes, cubed
- ½ t. salt
- 2 links smoked sausage, sliced ¼ inch thick
- 16 ounces purchased sauerkraut
- 1 medium onion, peeled and diced
- ½ t. garlic, minced
- 1 T. fresh dill
- ¼ t. caraway seeds
- 1 cup sour cream
- In stockpot, combine water, potatoes and salt. Heat to boiling. Cook until potaotes are tender, about 15 minutes.
- Add sausage, sauerkraut with juice, onion, garlic, dill and caraway. Simmer until onion is soft, about 10 minutes.
- Just before serving, remove 1 cup soup to small bowl. Stir in sour cream and return to soup.
- Heat thoroughly. Do not boil. Serve immediately.
Creamy Sauerkraut and Sausage Soup with Potatoes…It’s What’s for Dinner.
From The Kitchen of Lea Ann Brown
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