Reviewed: Feb. 3, 2009

This soup was okay. I know many people who fancy Eastern European ethnic foods and would be delighted with this, but it was kind of weird for my family. Too much sodium, and the the fat can be cut in half. I probably won't make this again, but if I did I would add more mushrooms, fresh cabbage, and caraway seeds. I think sliced bratwurst or a smoked sausage would be an excellent additon. This recipe makes more than 6 servings.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Dec. 30, 2008

Yum! I added some kielbasa and caraway to the soup and that really made the flavor. Without those additions, I think it would have just been sauerkraut in broth. I followed the rest of the recipe except I skipped the flour and butter roux, but this soup is still plenty thick without it. In fact, I had to had an extra quart of water.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Nov. 17, 2008

very good! I had to add about 3 cups of water though. the juice is definately not enough!

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Jovi K

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Sep. 8, 2008

I'm surprised, but I did find this too tart. I will rinse the kraut next time and likely also add a bit of plain green cabbage to mellow it out. I also found that I was missing a bit of a smokey flavour. I would consider adding some bacon or something similar.

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SUSHI2

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 16, 2008

Loved this! It is great on a cold day like today. The flavor reminds me a little bit of the hot and sour soup you get in a Chinese restaurant. This makes a ton so I froze portions for later. I would make this again - very inexpensive to make. Thanks!

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games4me246810

Cooking Level: Intermediate

Living In: Burleson, Texas, USA

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Reviewed: Jan. 7, 2008

For one jar of sauerkraut with juice I would use extra juice from a second bag/ jar. Makes soup taste more tart. You can also add as much mushrooms as you like. I trippled the ammount. I also added about 4 cloves of garlic into onion mixture. Enjoy!

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durkovicova

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Reviewed: Mar. 27, 2006

This was ridiculously good. All of the tart flavors mellow upon cooking and blend to create a buttery-ish flavor (i.e. in the French onion soup family). I will definitely make this again.

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 24, 2005

This soup was "Oh my"! good. My husband just loved it and it was so easy to make. Wonderful with a ham.

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KTROY146

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Reviewed: Dec. 28, 2001

I lost my original Christmas Polish sauerkraut soup recipe and this one is very musch like it. It is very good and our Polish friends and relatives love it.

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