Creamy Sauerkraut Kielbasa Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I have never been a sauerkraut fan, but my friend gave me this recipe to try. It was good, but 'missing something' for my taste. I altered the recipe and added the carrots, celery, chicken bouillon, and dill. Nice and creamy with a great flavor from the kielbasa; caraway and dill add a nice flavor. Read more . Rinse the sauerkraut for less of a 'tang'. Ingredients:
1 large carrot, peeled and diced |
2 ribs celery, diced |
1 small onion, chopped |
1/2 tsp. caraway seed |
3 c. water (or equivalent broth - if using broth, omit chicken bouillon) |
1-2 medium-sized potatoes, cubed |
1/2 tsp. dried dill weed |
1/2 tsp. chicken bouillon |
1/2 pkg. kielbasa, cubed |
1/2 pkg. refrigerated sauerkraut, drained (and rinsed if you prefer less 'tang') |
1 c. sour cream, plus additional, to taste |
salt and pepper, to taste |
Directions:
1. In a small amount of butter, saute carrot, celery, onion, caraway seed, and a dash of salt until vegetables are softened.
2. Add water (or broth), potatoes, dill weed, and chicken bouillon (unless using broth). Boil until potatoes are just about tender; 5 - 7 min.
3. Add kielbasa and sauerkraut. Bring to a boil; reduce heat to medium low, and simmer about 5 min. or until potatoes are tender.
4. Remove about 1 c. of cooking liquid from soup and stir together with sour cream in a small bowl; add back to soup. If you prefer a creamier consistency, add additional sour cream 1 TBSP. at a time until it reaches the desired creaminess. Heat through.
5. Test for seasoning and add salt and pepper to taste. Serve.
|
|