Pickled Cabbage Soup
|Chicken stock||1 Quart|
|Butter||1 1⁄2 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sauerkraut||1⁄2 Pound (Canned / Bottled)|
|Cumin seeds||1 Teaspoon|
1 In a pan, heat the stock.
2 In a large saucepan, melt the butter.
3 Stir in the flour, and cook over low heat for 2 minutes.
4 Remove from the heat and pour in the stock all at once, beating thoroughly with a balloon whisk to prevent lumps.
5 Return to the heat.
6 Add in the Sauerkraut and the cumin.
7 Cover, and simmer gently for about 30 minutes.
8 Add salt and pepper to taste.
9 Ladle into soup bowls and serve at once.
Calories 113 Calories from Fat 46
% Daily Value*
Total Fat 5 g8%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 12.8 mg4.3%
Sodium 543.3 mg22.6%
Total Carbohydrates 12 g3.9%
Dietary Fiber 1.3 g5.3%
Sugars 3.2 g
Protein 5 g10.1%
Vitamin A 2.3% Vitamin C 9.9%
Calcium 2.6% Iron 9.3%
*Based on a 2000 Calorie diet