Winterfest Sauerkraut Soup
4 pounds russet potatoes peeled and medium diced
8 cups water
3 large size chicken bouillon cubes
1 large onion diced
1 teaspoon salt
2 tablespoons sugar
1/4 cup sweet hot mustard
16 ounces Steinfeld's Homestyle Sauerkraut
1 and 1/2 cup sour cream
1 tablespoon caraway seeds
1 large dill pickle thinly sliced across for garnish
fresh parsley minced for garnish
In large soup pot combine first 7 ingredients and bring to a boil over high heat. Turn down heat source to medium and continue to simmer until potatoes are tender. Remove from heat and put contents in batches into a food processor and puree. Place into another soup pot over medium low heat and keep hot. Stir in the Sauerkraut and 1 cup of sour cream continue to heat on low, now allowing it to come to a boil. To serve: Ladle into soup bowls; place a tablespoon of sour cream in the middle; sprinkle sour cream with pinch of caraway seeds; lay a few of the slices of dill pickle on top and sprinkle with fresh parsley.
Judith, Beaverton, OR - First Place Winner (Soups), Steinfeld’s Sauerkraut Recipe Contest 2006