Choucroute
Choucroute

Frank’s kraut Soup

By The Krautfather  

September 24, 2012

Ingredients

4 ½ cups water

½ tsp salt

1 (16)oz can of Frank's Kraut, undrained

1 garlic clove, minced

1 tsp fresh dill or ¼ tsp caraway seed

1 tbsp flour

4 med potatoes, peeled, cubed

½ lb smoked or polish sausage, cut to bite size pieces

½ cup chopped onions

1 tsp dill seed

1 cup sour cream

Salt & pepper to taste

Directions

1In a dutch oven, bring water, potatoes and ½ teaspon of salt to a boil, cook covered over med heat until tender. Add sausage, Frank's Kraut, onion, garlic, dill seed, and dill. Bring to a boil.

2In a small bowl combine sour cream and flour.

3Gradually stir about one cup of the hot soup mixture into the sour cream mixture. Return all to the dutch oven.

4Blend well and heat through but not to a boil.

5Add salt and pepper. Note if thicker soup is desired, mash the potatoes.

6If too sour for your taste, add some sugar

7In a small bowl combine sour cream and flour.

8Gradually stir about one cup of the hot soup mixture into the sour cream mixture. Return all to the dutch oven.

9Blend well and heat through but not to a boil.

10Add salt and pepper. Note if thicker soup is desired, mash the potatoes. If too sour for your taste, add some sugar.

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