country sauerkraut soup
(1 RATING)
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 !!!!
No Image
prep time
45 Min
cook time
45 Min
method
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yield
4 serving(s)
Ingredients
- 4 large potatoes peeled and cubed
- 4 1/2 cups water
- 1/2 teaspoon salt
- 1/2 pound kielbasa, chopped
- 1-16 ounce can sauerkraut
- 1 large onion, chopped
- 1 cup sour cream
- 1 tablespoon all purpose flour
- - optional: pepper to taste
How To Make country sauerkraut soup
-
Step 1In 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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Chowders
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