Sauerkraut Soup 1968 Recipe

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Sauerkraut Soup 1968
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Ingredients:

Directions:

  1. Chop the sausage coarsely into small pieces.
  2. Place the onion potato and sausage into saucepot and saute over med.
  3. Heat, until meat is lightly browned, about 6 minutes.
  4. Combine the flour, thyme, and pepper and add to meat mixture and cook over med.
  5. Heat until flour bubbles, about 6 minutes.
  6. Add milk, cream and cook until bubbling about another 6 minutes.
  7. Add the sauerkraut and bring to a boil.
  8. Taste now for seasonings, and if not too tart for you, you can add the lemon juice now.
  9. Boil until thickened.
  10. Add parsley and serve-.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 198.52 Kcal (831 kJ)
Calories from fat 117.36 Kcal
% Daily Value*
Total Fat 13.04g 20%
Cholesterol 31.74mg 11%
Sodium 484.04mg 20%
Potassium 426.62mg 9%
Total Carbs 12.03g 4%
Sugars 4.95g 20%
Dietary Fiber 1.45g 6%
Protein 7.94g 16%
Vitamin C 5.4mg 9%
Vitamin A 0.2mg 7%
Iron 0.9mg 5%
Calcium 116mg 12%
Amount Per 100 g
Calories 116.74 Kcal (489 kJ)
Calories from fat 69.01 Kcal
% Daily Value*
Total Fat 7.67g 20%
Cholesterol 18.66mg 11%
Sodium 284.64mg 20%
Potassium 250.87mg 9%
Total Carbs 7.07g 4%
Sugars 2.91g 20%
Dietary Fiber 0.85g 6%
Protein 4.67g 16%
Vitamin C 3.2mg 9%
Vitamin A 0.1mg 7%
Iron 0.5mg 5%
Calcium 68.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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