Bavarian Soup
3/4 pound bacon, diced
1 cup chopped onion
1 to 2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, diced
1 clove garlic, minced
16 ounces Steinfeld's Sauerkraut
1/4 cup rice
1 14 1/2 ounce can tomatoes
2 cans (4 cups) beef broth
1/4 cup vinegar
2 teaspoon caraway seed
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
Saute bacon in large skillet until fat is rendered. Drain fat except one tablespoon. Reduce heat and add onions, celery, carrots, potatoes and garlic. Cover and simmer 15 minutes. Stirring occasionally. Stir in sauerkraut, rice, tomatoes and beef broth. Cook for 1 1/2 hours. Blend in remaining ingredients and as just seasoning. Serves 6.
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Chicken Soup
A traditional soup with a new twist.
1 2 to 2 1/2 pound chicken
6 cups water
1 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped carrot
4 chicken bouillon cubes
1 1/2 cups whipping cream
2 tablespoons butter or margarine
2 tablespoons flour
16-ounces Steinfeld's Sauerkraut, rinsed, drained and chopped
Combine chicken and water in Dutch oven and bring to boil. Reduce heat and simmer until chicken is cooked about 45 minutes. Remove chicken is cooked about 45 minutes. Remove chicken and set aside until cool enough to handle. Shred chicken and reserve. Set aside 1 cup cooking liquid. Add celery, onion, carrot and bouillon cubes. Place on medium heat and simmer until vegetables are tender, about 12 minutes. Reduce heat and stir in cream. Meanwhile melt butter over low heat. Add sauerkraut and chicken to the vegetable broth mixture.
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Czech Comfort Soup
3 to 4 cups Steinfeld's Sauerkraut, soaked and well rinsed
3/4 pound bacon in 1" pieces
1 and 1/2 pound sweet onion, in a large dice
6 cloves garlic, coarsely chopped
1 and 1/2 teaspoon hot Hungarian paprika (substitute regular paprika)
1/2 teaspoon pepper
1(28 oz) can Italian plum tomatoes
6 cups good Chicken Stock (if using premade, use organic)
1/2 cup golden raisins
3 cinnamon sticks
3 bay leaves
3/4 pound beef smoked sausage, thinly sliced
salt to taste
2 to 3 tablespoons minced parsley
Cook bacon over medium high heat for 3 minutes. Add onion and garlic, saute 4 to 6 minutes until onion is wilted. Add Sauerkraut, paprika and pepper. Cook 4 to 6 minutes. Add tomatoes with juice, chicken stock, raisins, cinnamon sticks and bay leaves. Bring to a boil, reduce heat and simmer 40 to 45 minutes. Remove cinnamon sticks. Add sausage and parsley. (Option: Serve over a dollop of mashed potatoes)
Sonya, Austin, TX - Second Place Winner (Soups), Steinfeld’s Sauerkraut Recipe Contest 2006
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Kraut Carrot Cream soup
2 tablespoons margarine
1 cup copped onion
4 chicken bouillon cubes
1cup boiling water
2 cups Steinfeld's Sauerkraut juice
3 1/2 cups sliced carrots
1 cups copped celery
1/2 teaspoon nutmeg
3 cups milk
Salt and pepper to taste
In a heavy soup kettle, melt butter add onions and cook until tender. Dissolve bouillon cubs in boiling water. Add bouillon, kraut juice, carrots and celery to onions; cover and simmer 1 hour. Force cooked carrot mixture through sieve or food mill. Combine carrot pulp nutmeg, milk, salt and pepper. Chill several hours before serving. Serve garnished with whipped cream or chopped chives, if desired.
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Sauerkraut Soup
1 large onion, chopped
3 slices bacon, diced
4 large potatoes, diced
16 ounces Steinfeld's Sauerkraut, chopped
1/2 teaspoon caraway seeds
1 teaspoon sugar
Salt to taste
1 tablespoon flour
2 cups dairy sour cream
Saute onion and bacon. Add potatoes and 3 cups water. Bring to boil and simmer until tender. Add sauerkraut, caraway seeds, sugar and salt. Boil for 15 minutes. Mix sour cream and flour mixture into soup and simmer until thickened. (Do not boil).
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Vegetable Stew
Combine in Dutch oven:
2 to 3 pounds stew meat
3 quarts water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
Cover and simmer 2 to 3 hours.
Add:
1/2 cup chopped green pepper
2 stalks celery, chopped
2 large carrots, chopped
1 medium onion, chopped
1 32-ounce can tomatoes, drained of the juice, (4 cups)
1/2 teaspoon summer savory
1 teaspoon dried sweet basil
1/2 teaspoon chili powder
16 ounces Steinfled's Sauerkraut
Heat together until vegetables are tender.
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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
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