Wednesday, December 6, 2017

Sauerkraut Suppe

This is an old recipe from my parents that I recently came across.  It had a basic list of ingredients, but no quantities and very basic instructions.  I've added approximate quantities that I used last time I made this, but they are certainly not set in stone.

Enjoy.  Or, as we say in Germany, "Guten Appetit".

Sauerkraut Suppe


  • Thick-cut bacon, 3 rashers, chopped
  • One large onion, chopped
  • 4 cups chicken stock 
  • 2 jars Sauerkraut
  • 3 pickles, chopped
  • 6 medium potatoes, chopped
  • 2/3 Bologna ring sausage (I use the one with garlic), halved and sliced
  • creme fraiche


In a large pot, brown the onions and bacon.

Add stock, sauerkraut, pickles and potatoes and bring to a boil, then simmer until the potatoes are done.  (Because of the acidity of the sauerkraut and pickles, this will take significantly longer than you think, but they will keep their shape better and not turn to mush).

Once the potatoes are done, add the bologna and creme fraiche (to taste), continue to simmer until the bologna is heated through.

Can be served immediately.  Tastes even better reheated the next day.  Makes approximately 6 servings.

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