Reviewed: Mar. 13, 2012

Party of 5 enjoyed this soup poured over fresh pierogi and a spoon of sour cream. Very easy to make. Made the soup the night before so next day barley had absorbed alot of the liquid. I added a cup of beef broth and the soup had a great texture - creamy and smooth. The flavour of the dried mushrooms came through - wonderful taste/memories of dinner at Grandmas.

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Reviewer:

cookbythesea

Cooking Level: Expert

Reviewed: Feb. 5, 2012

Great recipe! Nice to have one that is vegetarian. (all the other ones I've seen for sauerkraut soup seem to contain meat!) Simple and good. I used rice in place of barley and sauteed FRESH mushrooms with the onion in butter instead of using dried mushrooms. Other than that, i followed the recipe as is... I really like this. It's a keeper and will make again. Thanks for posting.

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6 users found this review helpful

Reviewer:

grumblebee

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 1, 2012

I am so happy that I found this recipe!!! It was very close if not the same in taste as the one my Polish grandma made for Christmas Eve dinner. I loved the using the dried mushrooms (that was different than Grandma). And I used lima beans instead of the barley because that is what Grandma used. I think next time(already made twice since Christmas Eve) I will add additional mushrooms. Thank you for this recipe most I found were made with meat. I needed one vegetarian in nature so this was perfect.

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3 users found this review helpful

Reviewer:

valeri1274

Reviewed: Dec. 16, 2011

This is very similar to the soup that we serve on Christmas Eve. We add potatos and yellow lentils and do not add barley. Very similar flavor.

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Reviewer:

hmihal

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Tampa, Florida, USA

Reviewed: Feb. 5, 2011

I definitely did not expect to like this, but the flavors do mellow quite a bit... Still a little too "kraut-y" for me, but my parents and a Polish friend loved it.

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3 users found this review helpful

Reviewer:

MissFern

Cooking Level: Intermediate

Reviewed: Jan. 15, 2011

This recipe made a large quantity of soup. It made much more than six servings. My husband and I did not care for it at all, thus have lots left over. Will drain it and eat the sauerkraut.

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Reviewer:

Marty

Reviewed: Dec. 23, 2010

instead of the flour to thicken just use 2 cans of golden mushroom soup perfect every time

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Reviewer:

mcd

Reviewed: Oct. 3, 2010

I am loving this soup. Very velvety tasting. Perfect for a dreary fall day watching football. Love the way the mushroom-onion-sauerkraut flavors meld. No changes to the recipe necessary. Wonderful original taste.

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7 users found this review helpful

Reviewer:

DONDARL

Reviewed: Jan. 1, 2010

Fantastic! I was looking for a 'veggie' alternative to the traditional New Year's pork and sauerkraut and this is definately it! I ended up adding an extra quart of water and it was still plenty thick. I didn't have dried mushrooms so I added 2 TB of mushroom boulion base to the soup and then sauteed fresh mushrooms with the onions. Thanks for the recipe!

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6 users found this review helpful

Reviewer:

CERAWALLACE

Cooking Level: Expert

Home Town: Chambersburg, Pennsylvania, USA

Living In: Northfield, Minnesota, USA

Reviewed: Dec. 20, 2009

My grandpa used to make this soup every Christmas Eve. When he passed away I decided I would take up the task, but I had no idea how to make it. Many other recipes include kielbasa or some other sausage, but his was always meatless. So this recipe is perfect and I use it every year.

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4 users found this review helpful