Reviewed: Feb. 14, 2012

Tip: If you drain/rinse the sauerkraut it takes care of complaints about this soup being too sour. I did this and I think it's more of a sweet-sour. I also drained and rinsed the other veggies...rinsing reduces the salt content. Also, I used polish turkey sausage; I think that worked very well and probably lowered the calories a bit more from those calculated. To make it healthier, next time I'm going to use fresh carrots, fresh potatoes, and figure out how to make the base cream soups from scratch. I did use home made chicken broth this time just like I do for everything.

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Reviewer:

Whitney

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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Garland, Texas, USA

Reviewed: Jan. 29, 2012

we loved this, very goood!

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burrwarren

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Living In: Maquoketa, Iowa, USA

Reviewed: Jan. 22, 2012

Really enjoyed this soup but we love kraut. I did take a small tube of biscuits, tore it into little pieces, and added the dough to the soup the last 30 minutes, cooking on high. Great recipe.

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41pensgal

Reviewed: Dec. 24, 2011

Sauerkraut soup is a tradition in Slovakia for Christmas Eve dinner and my husband thought this tasted like what he had growing up. I added bay leaves and a few corn peppers. It was delicious!

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Wahine773

Reviewed: Nov. 24, 2011

I love souerkraut and thought it was ok. If I made again, I think I would try rinsing the sauerkraut before making.

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Reviewer:

coop's mom

Reviewed: Sep. 8, 2011

This was a wonderful soup! I gave it 4 stars because we didn't see the need for the extra water. I parboiled one large baking potato and a bag of frozen mirepoix, used 12 oz. of Johnsonville Cheddar and Jalapeno sausages and a 14 oz. can of drained sauerkraut. I'll definitely make this again - thanks for the recipe!

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Reviewer:

Cindy

Home Town: Hebron, Ohio, USA

Reviewed: Aug. 16, 2011

This is a good, hardy soup. Like many other reviewers, I used fresh carrots and potatoes. Since we do not like "sour" sauerkraut, I drained and rinsed it before adding it to the mix. I also used 28 ox. of sausage, but other than that, I followed the recipe. Very much a keeper!

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Reviewer:

Lyndan

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

Oh my word. This is fabulous! It smells delicious cooking, and I couldn't wait to sample it. I let i simmer on low for about an hour on the stovetop, and it was perfect. I used pre-sliced fresh carrots instead of canned, and omitted the sausage. After digging out from the blizzard here in Chicago, this soup most certainly hit the spot. Thanks so much Terrilyn!

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Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Nov. 1, 2010

Good recipe...My family makes homemade sauerkraut every year. I always add a cooking apple finely chopped/grated to add sweetness...It works in this recipe too :)

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