Receta Sauerkraut and Sausage Soup
I hesitated making this soup thinking the kids wouldn't even touch it but to my utter amazement, each and every one of my 4 kids had seconds or third helpings! You just never know I tell you. Simmering the Sauerkraut made it much milder and even sweet some how.
This soup was a big hit in our home and will make your tummies warm and happy
during this crazy Winter weather!
Tiempo de Prep: | German |
Tiempo para Cocinar: | Raciónes: 6 |
Wine and Drink Pairings: beer
Ingredientes
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Direcciones
- Wash veggies thourougly. I leave the peels on for the vitamins. Chop potatoes, parsnips and turnips into 1 inch pieces. Set aside.
- Melt butter in a large ceramic cast iron pot over medium-high heat. Add the flour and 1 tablespoon of paprika. Using a spatula, stir constantly for 1-2 minutes, don't let burn. Remove pot from heat and add stock a little at a time while continuing to stir until fully incorporated and smooth.
- Return the pot to burner and bring to medium-high heat. Add the sauerkraut, sausage, veggies and remaining paprika to the pot. Bring to a gentle boil while stirring. Lower heat, cover and let simmer 30 minutes until veggies are soft but still holding together.
- Ladle into bowls and grind fresh peppercorns over top and add sour cream if you desire. Serve with crusty artisan bread and an ice cold Apricot Ale.