Sauerkraut soup from Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens by Marcia Adams

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • billcranecos on August 05, 2020

    This was a delightful weeknight meal and we'll cook it again. Don't think of this as sauerkraut soup, but rather this is a creamy and comforting chowder with smoked sausage and happens to have some pickled cabbage added at the end that gives this a distinctive taste. It's important to use a kielbasa or smoked sausage that has some fat to render, so when the flour is added you can make an adequate roux. Although we were skeptical going into this, it ends up being on our favorites list. Good flavor and easy execution.

  • PinchOfSalt on December 16, 2014

    The soup thickened substantially immediately after the sauerkraut was added. The kielbasa was very lean, making it necessary to add some oil for browning and so there would be a proper roux when the flour was added. There was too much thyme. (It could have been the packet of thyme that I used. It is rather strong.) I might try one more time to see if I can get this recipe into my "good" zone.

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