Country Sauerkraut Soup

Country Sauerkraut Soup

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Gloria Gasperson'Giddings


Here's a super-simple tip for scrumptious soup... and it doesn't cost a thing ! Make soup ahead of time, refrigerate for one to 2 days to let flavors blend, then reheat and serve. Enjoy !!!!


★★★★★ 1 vote

45 Min
45 Min


  • 4 large
    potatoes peeled and cubed
  • 4 1/2 c
  • 1/2 tsp
  • 1/2 lb
    kielbasa, chopped
  • 1-16 oz
    can sauerkraut
  • 1 large
    onion, chopped
  • 1 c
    sour cream
  • 1 Tbsp
    all purpose flour
  • ·
    optional: pepper to taste

How to Make Country Sauerkraut Soup


  1. In a Dutch oven, bring potatoes, water and salt to a boil over med-high heat. Cook until tender, about 10 mins. Add Kielbasa, kraut, and onion. Return to a boil; cook for an additional 10 mins. In a small bowl, combine s.crm, and flour; gradually stir in one cup of hot soup mixture. Stir s.crm. mixture into the soup;blend well. Heat through withut boiling.. If desired, add pepper to individual bowls. Makes 4 servings.

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About Country Sauerkraut Soup

Course/Dish: Chowders

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