A sauerkraut soup recipe might sound strange to many of you who are not use to eating a lot of kraut. Even those who like kraut with ribs and other pork, particularly for New Years might find recipes like soup, cake and others a little uninviting.
This finely shredded “sour cabbage” is used when you learn how to make a sauerkraut soup recipe. Kraut is part of my German heritage having taken root in the country hundreds of years ago. Sauerkraut is made by a process of fermentation. It will keep for long periods of time covered on crocks stored in a cool place without any refrigeration. Sauerkraut is known for having health benefits such as Vitamin C.
The health benefits of Vitamin C makes it a good idea to make hot sauerkraut soup recipe during the winter months when colds and flu seem to run rampant. If you are like me and love sauerkraut with mashed potatoes, then you will love to learn how to make a sauerkraut soup recipe with bacon and potato chunks. It is a toss up to which I like the best but all the recipes are worth trying.
Brown bacon until crisp in a large cooking pot. Remove bacon and crumble; set aside. Add the onion to the bacon fat and cook until tender. Add the cooked bacon, potatoes, sauerkraut, 5 cups water, bouillon cubes and caraway seeds. Heat to a boil, reduce heat and simmer for 25 minutes or until the potatoes are tender. Salt and pepper to taste.
Melt butter; add onions and sauté over medium heat for 5 minutes.
Add ham, corn beef, garlic powder and 1 cup finely chopped sauerkraut; cook 5 minutes stirring.
Blend in flour, gradually add in broth; stir over heat until thick.
Cool and chill mixture; shape into 1 inch balls.
Combine milk and eggs and mix well.
Dip balls into egg mixture and then into fine bread crumbs.
Brown balls in a little oil on all sides.
Heat 8 cups chicken broth and a cup sauerkraut to a boil.
Add the dumplings (dumpling recipe is below) and cook for 15 minutes or until dumplings are done.
Add sauerkraut meatballs and cook 5 minutes longer.
Mix salt with the egg in a small bowl; add water.
Add enough flour to make a rather stiff dough but not hard dough.
Drop dough by teaspoonfuls into boiling broth. (Dough will drop easily if you dip spoon into hot broth)
Cover beans with water (as little water as possible but do not let them dry out) and cook until tender
In a soup pot cover meat (about 2-3 inches above meat) with water, add onions and cook until tender; skim off foam.
Combine the beans with the meat when finished cooking; add sauerkraut and juice and boil about 30 minutes.
Combine butter and flour to make roux; stir into soup mixture and cook until slightly thickened about 10 minutes.
Place sausage and onion in deep heavy pan.
Toss over medium heat until sausage is light brown about 8 minutes.
In small bowl combine and mix flour, thyme and pepper.
Add flour mixture to pan stirring until browned about 5 minutes.
Add milk and cream all at once; cook and stir until mixture bubbles about 5 minutes.
Add the sauerkraut and the juice; bring to a boil while stirring until begins to thicken.
Add lemon juice and parsley; serve immediately.