Potato soup with sauerkraut and sausage

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 660, total fat 49 G., saturated fats 22 G., proteins 17 G., carbohydrates 37 G., fiber 6 G., cholesterol 129 mg, sodium 1940 mg, sugar 8 G.

A perfect winter soup. Before adding the sauerkraut to the potato soup, rinse it under running water. This will help soften its flavor so it doesn't overpower the smoky notes of the sausage and the flavors of the other ingredients. Serve garnished with fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter
400 g smoked Polish sausage, diced
1 onion, diced
2 stalks celery, diced
1/4 cup chopped celery leaves
600 g potatoes, peeled and diced
1.5 tsp cumin
1 can (400g) sauerkraut, rinsed and squeezed out
0.5 cups of fatty blueberries
2 tablespoons hot brown mustard
1/4 cup chopped fresh dill

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, sauerkraut, sausage, celery, dill, cream, caraway

Cooking the dish according to the recipe:

In a large, wide saucepan or cauldron, melt the butter over medium heat. Add the sausage and cook, stirring occasionally, until golden brown and crispy, 3-5 minutes. Transfer to a plate with a slotted spoon, reserving the fat in the pan.
Add the onion, diced celery, and potatoes to the pan and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are soft, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any browned bits, for another 1-2 minutes. Add 6 cups of water, 1/2 teaspoon of salt, and a few grinds of black pepper. Cover and bring to a boil. Remove the lid, reduce the heat, and cook until the potatoes are tender, 15-20 minutes.

Combine the heavy cream with the mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium and stir the heavy cream mixture into the soup. Return the sausage to the pan. Increase the heat to medium-high and simmer until the soup thickens slightly, 3-5 minutes. Season with salt and pepper to taste.
Divide the soup among bowls. Garnish with chopped celery leaves and dill.

Categories:

recipe / Calorie content of prepared meals / Winter dishes / Soups / Vegetable soups / Meat soups / Potato dishes / Potato soups / Food Network - recipes

Similar recipes