By The Krautfather Soups, Salads & Stews
September 25, 2012
1/2 lb. Polish sausage, thinly sliced
2 slices bacon
1 onion, diced
1 green bell pepper, seeded and chopped
4 cups beef broth
1 can (16 oz.) can Frank's Kraut, rinsed and drained
1 cup fresh mushrooms, sliced
2 ribs celery, sliced
2 tomatoes, diced
2 tsp. paprika
1 tsp. caraway seeds
To make roux: 1/2 cup sour cream + 2 TB flour
1In a Dutch oven; saute the sausage and bacon until sausage is brown and bacon is crisp. Remove from pan, drain and set aside. Crumble bacon.
2Add to the pan drippings, onion and green pepper; saute until tender but not browned. Drain off fat and return to the pan.
3Add the cooked sausage and bacon, beef broth, Frank's Kraut, mushrooms, celery, tomatoes, paprika and caraway seeds
4Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
5Mix roux. Gradually whisk about 1 cup of the hot soup into the roux mixture. Pour roux mixture into the Dutch oven, stirring constantly.
6Simmer and stir until thickened and bubbly. Serve with crusty bread.
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