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                                      SAUSAGE SAUERKRAUT SOUP

The addition of wine adds a delicate
bouquet to numerous dishes. If you like to cook with wine, it will enhance a sauerkraut soup. Flavor the soup with garlic sausage, herbs, and white wine.

Serves 6-8

4 cups drained sauerkraut
1 to 2 Tbsp. butter
1 onion, chopped
2 1/2 lb. garlic sausage, sliced in
1/4-inch rounds
6 cups beef stock
1 cup dry white wine
1 tsp. caraway or dill seeds
2 bay leaves
3 whole cloves
Salt and pepper to taste

Rinse the sauerkraut, if needed, and
drain well. Melt the butter in a 6-8
quart saucepan and cook the onion in it
until it is soft. Add the sausage and
brown lightly. Add the stock, the wine, the sauerkraut, seeds, bay leaves, whole cloves, salt and pepper. Bring to a boil, reduce heat, and simmer, covered, for 30 or more minutes until the flavors are well blended. Add more water or wine if necessary. Remove the bay leaves and the whole cloves before serving.

Discovering Sauerkraut


From Olga


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Last updated October 25, 2004