Sauerkrautsuppe - Sauerkraut Soup

Recipe taken from the book 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen


1 pound Sauerkraut
6 cups beef stock
2 large onions
2 slices bacon
1 teaspoon paprika
1/4 cup pureed tomato or 1 tablespoon tomato paste
1/2 teaspoon caraway seeds
salt to taste
2 potatoes
1/4 pound lean diced ham
2 beef frankfurters

Simmer 1 pound Sauerkraut in 3 cups beef stock for 1/2 hour. Saute 2 large chopped onions with 3 slices of diced bacon until they are golden. Stir in 1 teaspoon paprika and add 3 cups beef stock, 1/4 cup pureed tomatoes or 1 tablespoon tomato paste, 1/2 teaspoon caraway seeds and salt to taste. Stir the sauerkraut with its stock into the soup kettle and add 2 potatoes that have been peeled, grated, soaked in cold water and pressed out. Continue to boil the soup for 1/2 hour. Before serving add enough more stock to have 6 cups in all, 1/4 pound lean diced ham and 2 beef frankfurters, skinned and sliced. Cook the soup long enough to heat the meat through.


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