Smoky sauerkraut soup from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow bell peppers for red bell peppers.

  • XXOOL on April 29, 2020

    This sounded so weird but it was absolutely delicious. I added about a 1/2 tsp of toasted caraway seeds which gave it a nice Eastern European note. This would be a great way to use up sausages and sauekraut.

  • sosayi on February 09, 2018

    Warming, delicious soup. Cut in half, it was perfect for two with leftovers for lunch the next day. Would make anytime when sauerkraut is on hand. I cut the simmering time a bit, to speed up dinner prep, and the soup didn’t seem to suffer.

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