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Reuben Soup

Ingredients
  Butter/Margarine 1 Tablespoon
  Kielbasa 2 1⁄2 Pound, cut into 1/2-inch-thick slices (Polish Sausage)
  Canned beef broth 29 Ounce (2 Cans Of 14 1/2 Ounce Each, Regular Strength)
  Dry white wine/1 cup regular-strength beef broth 1 Cup (16 tbs)
  Canned sauerkraut 32 Ounce, drained, rinsed (1 Jar Or 1 Can)
  Caraway seeds 1 1⁄2 Teaspoon
  Bay leaves 2
Directions

In a 5-quart Dutch oven over medium-high heat, melt butter.
Add sausage pieces and cook, stirring occasionally, until evenly browned.
Stir in broth, wine, sauerkraut, caraway seeds, and bay leaves; bring to a boil.
Reduce heat and simmer, uncovered, for 10 minutes.
Remove bay leaves, then serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
German
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Sausage
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.3 (16 votes)