Food recipes
Saurkraut Soup
Saurkraut Soup Ingredients: oil, olive, salad or cooking spices, garlic powder onions, raw carrots, raw pork sausage, link/patty, unprepared soup, chicken broth or bouillon, dry soup, cream of chicken, canned, condens...
Saurkraut Soup
Ingredients:
oil, olive, salad or cooking
spices, garlic powder
onions, raw
carrots, raw
pork sausage, link/patty, unprepared
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
sauerkraut, canned, solids and liquids
alcoholic beverage, beer, regular, all
potatoes, raw, skin
Directions:
In a large stock pot over medium heat, heat the olive oil.
Once hot, add the garlic, onions and carrots and saute them until they are soft (five or ten minutes).
Meanwhile, cut the sausage into bite size pieces.
Once the veggies have softened, put the sausage into the pot and allow it to brown a bit.
Stir in the chicken broth, cream of mushroom soup and saurkraut.
Bring to a boil, then stir in the mustard.
Let the soup simmer slightly for no less than four hours.
The longer it heats, the better it will taste.
Thats the golden rule of soups.
Add the cubed potatoes before you serve the soup and cook them until they have reached your desired level of tenderness.
It will take longer for them to cook if they are cut into big pieces, and it will take less time if they are little.
Typically it will take between 10 and 20 minutes for them to be done.
Just add them into the soup and monitor their doneness to suit your tastes.
Then serve!
Ingredients:
oil, olive, salad or cooking
spices, garlic powder
onions, raw
carrots, raw
pork sausage, link/patty, unprepared
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
sauerkraut, canned, solids and liquids
alcoholic beverage, beer, regular, all
potatoes, raw, skin
Directions:
In a large stock pot over medium heat, heat the olive oil.
Once hot, add the garlic, onions and carrots and saute them until they are soft (five or ten minutes).
Meanwhile, cut the sausage into bite size pieces.
Once the veggies have softened, put the sausage into the pot and allow it to brown a bit.
Stir in the chicken broth, cream of mushroom soup and saurkraut.
Bring to a boil, then stir in the mustard.
Let the soup simmer slightly for no less than four hours.
The longer it heats, the better it will taste.
Thats the golden rule of soups.
Add the cubed potatoes before you serve the soup and cook them until they have reached your desired level of tenderness.
It will take longer for them to cook if they are cut into big pieces, and it will take less time if they are little.
Typically it will take between 10 and 20 minutes for them to be done.
Just add them into the soup and monitor their doneness to suit your tastes.
Then serve!