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Sauerkraut Soup

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Ingredients
  Salt 1 Teaspoon
  Caraway seed 1⁄2 Teaspoon
  Chervil 1⁄2 Teaspoon
  White onions 16 Small, peeled
  Sliced celery 1 Cup (16 tbs)
  Carrots 4 , diagonally sliced
  Canned sauerkraut 16 Ounce, undrained (1 Can)
  Granulated sugar 1 Tablespoon
  Frozen whole green beans 9 Ounce, thawed (1 Package)
  Frankfurters 2 Pound, sliced 1/2 inch thick
  Tomato 1 Large, diced
  Canned frozen cream of potato soup 20 1⁄2 Ounce, thawed (2 Cans, 10 1/4 Ounce Each)
Directions

About 45 minutes before serving: In large kettle, place 3 cups boiling water, salt, caraway seed, chervil, onions, celery, carrots, sauerkraut, sugar.
Simmer, covered, 15 minutes.
Stir in beans and rest of ingredients.
Cover; cook, stirring occasionally, 15 minutes or until vegetables are tender.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
20

Rate It

Your rating: None
4.15
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 195 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.3%

Saturated Fat 4.2 g20.8%

Trans Fat 0 g

Cholesterol 30.5 mg10.2%

Sodium 754.3 mg31.4%

Total Carbohydrates 16 g5.4%

Dietary Fiber 3.5 g14.2%

Sugars 7 g

Protein 8 g15.7%

Vitamin A 46.2% Vitamin C 24.2%

Calcium 16.5% Iron 13.5%

*Based on a 2000 Calorie diet

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Sauerkraut Soup Recipe