Reviewed: Feb. 6, 2007

Strong flavors...not a soup for every day, but great when you're tired of chili and chicken noodle. I made this with soy sour cream and rice flour for my wheat/dairy free husband and added carrots. Use lots of dill, it goes will with the sauerkraut and leaves pretty green flecks everywhere. Also great with swiss cheese grated on top.

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39 users found this review helpful

Reviewer:

The Heinos

Living In: Bloomington, Minnesota, USA

Reviewed: Mar. 7, 2007

I thought this was quite nice, we absolutely loved the sauerkraut in there - not something you often use in soup. It went really well with the green beans, and along with the sour cream and dill it gave the soup a nice fresh taste. My only problem is that with the addition of flour it came out too thick and stewy for us. I reckon the starch in the potatoes would thicken the soup enough. I'll remember that next time I make this.

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28 users found this review helpful

Reviewer:

Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

Reviewed: Jan. 21, 2008

I've been making this recipe for years. I love the unusual combination of flavors. I add a full can of sauerkraut (I never know what to do with what is left over anyway) and to make this a soup for my meat eating husband, I added sliced smoked sausage. It goes really well with rye bread--especially if you make croûtons to put in the soup.

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86 users found this review helpful

Reviewer:

LAFLRA

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA

Living In: Martin, Tennessee, USA

Reviewed: Jan. 27, 2008

I made this soup for an older Russian woman that I know and her kids said she loved it! I added mushrooms and about a cup of half & half.

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22 users found this review helpful

Reviewer:

nicci_cooks

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 30, 2008

This soup was the greatest in taste and the whole family loved it!!! I added more to it though....two cloves of garlic with the onions...and then added frozen corn and portabella mushrooms.....and did do the whole can of kaurt! wonderful flavor and the next day is even better!! Thank you so much for the recipe..will use all the time!

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94 users found this review helpful

Reviewer:

VODDY22

Reviewed: Apr. 1, 2008

I really enjoyed this soup. MY SON enjoyed this soup and he is a very picky eater. I shared this recipe with my neighbor and her family loved it as well. This one is a keeper for sure. Thank you

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19 users found this review helpful

Reviewer:

Debbie

Reviewed: Apr. 24, 2008

Very nice soup, a clove of garlic (minced)is a good addition or alternatively some garlic powder. I made it for the first time today and it turned out a little salty (I didn't add any salt but the juice of the souerkraut was maybe too much...) Will make it again and will watch for the saltiness.

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23 users found this review helpful

Reviewer:

Albena

Cooking Level: Intermediate

Living In: London, Ontario, Canada

Reviewed: Aug. 7, 2008

THIS IS A VERY GOOD SOUP. I USED CREAM OF CHICKEN SOUP INSTEAD OF SOUR CREAM.

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36 users found this review helpful

Reviewer:

Elaine

Reviewed: Aug. 24, 2008

Simple, quick and delicious!!

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2 users found this review helpful

Reviewer:

GRINGORN

Reviewed: Sep. 11, 2008

INTERESTING FLAVOUR, UNDESCRIBABLE OR COMPARABLE TO ANYTHING I HAVE EVER TASTED. vERY GOOD SOUP , NEXT TIME MAYBEi WILL ADD SOME BEEF CUBES TO MAKE IT MORE OF A STEW. I RECOMMEND FOR ALL WHO LIKE TO TRY NEW AND INTERESING FLAVOURS

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0 users found this review helpful