Sauerkraut Soup I

Sauerkraut Soup I Recipe from Germany with Sausage and Dill

Region / culture: Germany | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Sauerkraut soup is a hearty and flavorful dish that is perfect for a cold winter day. This soup is made with sauerkraut, a type of fermented cabbage that adds a tangy and unique flavor to the dish. The addition of smoked sausage gives the soup a rich and savory taste that is sure to satisfy your taste buds.

History

Sauerkraut soup has its origins in Eastern European cuisine, where sauerkraut is a popular ingredient in many traditional dishes. The tangy flavor of sauerkraut pairs well with the smoky flavor of sausage, making it a perfect combination for a comforting and delicious soup.

Ingredients

1 lb (454 g) smoked casing sausage
0.33 cup flour
1 cup half and half
pinch of dill
8 oz (227 g) sauerkraut, undrained
3 cups milk
0.5 tsp thyme
1.5 tsp lemon juice

How to prepare

Remove the sausage from its casing.
Chop the sausage and brown it in a pan.
Add flour and milk to the pan.
Cook until the mixture becomes bubbly.
Add thyme, dill, lemon juice, and sauerkraut to the pan.
Continue cooking over low heat for approximately 5 more minutes.

Variations

Add potatoes or carrots for extra heartiness.
Use turkey or chicken sausage for a lighter version of the soup.

Cooking Tips & Tricks

Be sure to brown the sausage before adding it to the soup to enhance its flavor.

- Cooking the flour and milk mixture until it becomes bubbly will help thicken the soup.

- Adjust the amount of lemon juice to suit your taste preferences.

Serving Suggestions

Serve the sauerkraut soup with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Browning the sausage before adding it to the soup will enhance its flavor.

Ingredient Substitutions

Use non-dairy milk for a dairy-free version of the soup.

- Substitute vegetable broth for the milk for a lighter option.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the soup with a dollop of sour cream and a sprinkle of fresh dill for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp white wine or a cold beer for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

23g per serving

Fats

18g per serving

Proteins

22g per serving

Vitamins and minerals

This soup is a good source of vitamin C and iron.

Alergens

This recipe contains dairy and gluten.

Summary

This soup is a balanced meal that provides a good mix of carbohydrates, fats, and proteins.

Summary

Sauerkraut soup is a comforting and flavorful dish that is perfect for a cold winter day. This recipe is easy to make and can be customized to suit your taste preferences. Serve this soup with a side of crusty bread or a green salad for a complete meal that is sure to satisfy your hunger.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Sauerkraut Soup. It was a chilly autumn day, and I was visiting my dear friend Olga, who had recently immigrated to the United States from Poland. Olga was always a wonderful cook, and I loved trying all of her traditional dishes.

As soon as I walked into her cozy kitchen, I was hit with the warm and comforting aroma of sauerkraut and smoked sausage. Olga greeted me with a big smile and a hug, before motioning towards the bubbling pot on the stove. "I am making Sauerkraut Soup today," she exclaimed, "It is a family recipe passed down through generations. You must try it!"

I eagerly sat down at her kitchen table as she ladled a steaming bowl of soup for me. The first spoonful was a revelation - tangy sauerkraut, savory sausage, and hearty potatoes all simmered together in a rich broth. It was unlike anything I had ever tasted before, and I knew immediately that I needed to learn how to make it myself.

Olga was more than happy to share her recipe with me, and we spent the afternoon cooking together, chopping vegetables, browning sausage, and stirring the pot as the flavors melded together. As we sat down to enjoy our meal, she regaled me with stories of her childhood in Poland, where her mother and grandmother would make this soup during the long winter months to warm their bellies and lift their spirits.

I was captivated by the way food could connect us to our past, to our heritage, and to the people we love. From that day on, Sauerkraut Soup became a staple in my own kitchen, and I made sure to pass the recipe down to my own children and grandchildren.

Over the years, I have made a few tweaks to the original recipe, adding a touch of caraway seeds for extra depth of flavor, and a dollop of sour cream to finish off each bowl. But the heart of the dish - the sauerkraut, the sausage, the potatoes - remains the same, a comforting reminder of my friendship with Olga and the traditions we shared.

Whenever I make Sauerkraut Soup now, I think of her and our time together in her kitchen, the laughter and the stories we shared, and the delicious meals we cooked together. Food has a way of bringing people together, of creating memories that last a lifetime, and I am grateful for the day I discovered this recipe that has become a cherished part of my own culinary repertoire.