Sauerkraut Suppe/Soup

Sauerkraut Suppe/Soup

1 can sauerkraut—I use the bigger can-or two small ones—
20 plus ounces total
4 medium potatoes-peeled and cubed—the smaller the pieces the better –Add a few more potatoes if you need to feed more. 

1 lb. sausage-cut up and warmed—I like to fry mine up a little in a separate pan

1 cup sour cream—you can add what you like…makes it the creamy base

1 tablespoon flour

Dill weed                                                                                   
Caraway seeds

Cover potatoes with just enough water and boil until tender. Don’t drain water from potatoes. Add warmed sausage pieces and sauerkraut to potatoes that are still covered in the water they were cooked in. Add dill and caraway to mixture. This is where you add the amount that you like. I would say I start off with ½ tsp. of each and then add equal amounts of each until I get the flavor I like. The flavor will get stronger as it cooks. Boil for 5 minutes. In a separate bowl, mix together sour cream and flour. Add to mixture and heat on medium until warm.

Best served with black bread or rye bread. (Panera makes a really good rye bread for $3.00 a loaf. You can have it sliced for free and it’s a pretty big loaf.)