Sauerkraut Soup 1968 Recipe

Name: Sauerkraut Soup 1968
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb smoked sausage, left in casing (Keilbasa); 6 tablespoons chopped onions; 2 small potatoes, in a small dice (optional); 1/4 cup all-purpose flour; 1/2 teaspoon dried thyme; 1/2 teaspoon ground black pepper; 3 cups whole milk; 1 cup half-and-half cream; 8 ounces sauerkraut, with the liquids; 1 1/2 tablespoons lemon juice (this will make it more sour, taste to your desired likness before adding.) (optional); 2 tablespoons finely chopped Italian parsley (to garnish)

Servings: persons

1 lb smoked sausage, left in casing (Keilbasa)
6 tablespoons chopped onions
2 small potatoes, in a small dice (optional)
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
3 cups whole milk
1 cup half-and-half cream
8 ounces sauerkraut, with the liquids
1 1/2 tablespoons lemon juice (this will make it more sour, taste to your desired likness before adding.) (optional)
2 tablespoons finely chopped Italian parsley (to garnish)

1
Chop the sausage coarsely into small pieces.
2
Place the onion potato and sausage into saucepot and saute over med.
3
heat, until meat is lightly browned, about 6 minutes.
4
Combine the flour, thyme, and pepper and add to meat mixture and cook over med.
5
heat until flour bubbles, about 6 minutes.
6
Add milk, cream and cook until bubbling about another 6 minutes.
7
Add the sauerkraut and bring to a boil.
8
Taste now for seasonings, and if not too tart for you, you can add the lemon juice now.
9
Boil until thickened.
10
Add parsley and serve--.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb smoked sausage, left in casing (Keilbasa), 6 tablespoons chopped onions, 2 small potatoes, in a small dice (optional), 1/4 cup all-purpose flour, and more.

Yes, Sauerkraut Soup 1968 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauerkraut Soup 1968

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions