Sauerkraut Soup I Recipe
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Sauerkraut Soup I

By: Linda  
"Goes great with fish sandwiches, or nice chewy breadsticks. Make sure you serve the soup piping hot. I don't rinse off my sauerkraut because we like our soup tart. If you want, though, you can rinse it."

Rating: This weblink has been rated 9 times with an average star rating of 4.6 Read Reviews (9)

Rate/Review | 280 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr 35 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 6 + servings
 

Ingredients

  • 1/3 cup dried mushrooms
  • 1 1/2 cups boiling water
  • 1 (32 ounce) jar sauerkraut with juice
  • 1 1/2 quarts water
  • 1/2 cup barley
  • 5 tablespoons butter
  • 1 onion, finely diced
  • 5 tablespoons all-purpose flour
  • salt and pepper to taste

Directions

  1. Steep mushrooms in 1 1/2 cups of boiling water until they are soft and you can chop them (I use a food processor). Save the water to add to the soup. It gives it a nice rich color.
  2. Put sauerkraut, sauerkraut juice, and 1 1/2 quarts water in soup pot (5-quart Dutch oven is fine). Bring to a boil, add chopped mushrooms and mushroom water. Turn down heat and simmer for one hour.
  3. Add barley (make sure you rinse it first), cook until barley is done.
  4. In the meantime, melt the butter and saute onions until they're soft. Add the flour to the onion mixture to thicken. Add some of the boiling liquid from your soup to the onion mixture and when smooth add to soup.
  5. Add salt and pepper to taste. If soup is too thick for your taste, add a little more sauerkraut juice mixed with water. Enjoy.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 205 | Total Fat: 10.2g | Cholesterol: 26mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2004 by JGASKA 
I lost my original Christmas Polish sauerkraut soup recipe and this one is very musch like it.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2008 by JUMAHA 
Yum! I added some kielbasa and caraway to the soup and that really made the flavor. Without... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2006 by PHILLYJH 
This was ridiculously good. All of the tart flavors mellow upon cooking and blend to create a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2008 by games4me246810 
Loved this! It is great on a cold day like today. The flavor reminds me a little bit of the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by SUSHI2 
I'm surprised, but I did find this too tart. I will rinse the kraut next time and likely also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by durkovicova 
For one jar of sauerkraut with juice I would use extra juice from a second bag/ jar. Makes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2005 by KTROY146 
This soup was "Oh my"! good. My husband just loved it and it was so easy to make. Wonderful... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2009 by Momi 
This soup was okay. I know many people who fancy Eastern European ethnic foods and would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2008 by Jovi K 
very good! I had to add about 3 cups of water though. the juice is definately not enough! MORE

 
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