A treasured German classic, Sauerkraut Soup is amazingly flavorful and rich in exotic tastes.  The flavors entice the palate for better things to come.

Sauerkraut Soup

Sauerkraut Soup
Recipe type: Soups and Stews
Cuisine: German
Serves: 4 servings
  • 1 large jar sauerkraut
  • 2 apples, peeled, cored and cut in chunks
  • 1 yellow onion, large, peeled and sliced
  • 1 teaspoon caraway seed
  • 1/2 head fresh white cabbage
  • 1 smoked pig's knuckle or
  • 1 chunk of ham
  • salt and pepper, to taste
  • 1 Cups apple juice
  • 2 Cups water
  • 4 small potatoes; boiled
  1. Simplest recipe for sauerkraut soup: Rinse the sauerkraut, 1 large jar or can, in running cold water. Put in a stainless steel, enameled, or iron (not aluminum) pot.
  2. Chop 2 apples into chunks. Add.
  3. Chop 1 onion. Add. Add 1 teaspoon of caraway seed.
  4. Chop 1/2 head of fresh white cabbage. Add. Add 1 smoked pig's knuckle.
  5. Salt and pepper to taste. Add 1 cup apple juice (optional) and 1 cup or more water.
  6. Simmer covered at least for 45 minutes (time varies, depending on brand of kraut; some is so processed that it may need less time than that!)
  7. Instead of pig's knuckle, uncooked ham chunk may be added. Good, smoked ham would be wasted but not unpalatable.
  8. Delicious soup is good if served with boiled, buttered and seasoned potatoes on the side.
  9. If you wish to prepare more soup, for more people than the 4 of you, a whole shoulder can be used with 3 cans or jars of sauerkraut, giving enough meat for everyone. (For a large shoulder to cook thoroughly you would need over an hour of cooking time, if the shoulder had not been precooked.)
  10. Otherwise, 30 to 45 minutes is enough.


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