European Soups > German Soups > Sausage Soups

Kochwurst and Sauerkraut Soup Recipe

Ingredients with Measurements:
- 1 pound of kochwurst sausage, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 can of sauerkraut, drained and rinsed
- 4 cups of chicken broth
- 1 teaspoon of caraway seeds
- 1 bay leaf
- Salt and pepper to taste
- Chopped parsley for garnish

Special equipment needed:
- Large soup pot
- Wooden spoon

Step-by-step instructions:

1. In a large soup pot, heat the olive oil over medium heat.

2. Add the sliced kochwurst sausage and cook until browned, stirring occasionally.

3. Add the chopped onion and minced garlic and cook until the onion is translucent.

4. Add the drained and rinsed sauerkraut, chicken broth, caraway seeds, and bay leaf to the pot.

5. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.

6. Remove the bay leaf and season the soup with salt and pepper to taste.

7. Ladle the soup into bowls and garnish with chopped parsley.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 15g
Protein: 25g

Substitutions for ingredients:
- Kochwurst sausage can be substituted with any other type of smoked sausage.
- Chicken broth can be substituted with vegetable broth.

Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use beer instead of chicken broth for a more robust flavor.

Tips and tricks:
- Be sure to rinse the sauerkraut before adding it to the soup to remove any excess salt.
- If you prefer a thicker soup, add a tablespoon of flour to the soup before adding the broth.

Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in a large bowl with a side of crusty bread.

Garnishes:
Chopped parsley

Pairings:
Crusty bread, beer

Suggested side dishes:
Potato salad, coleslaw

Troubleshooting advice:
If the soup is too salty, add a peeled and diced potato to absorb the excess salt.

Food safety advice:
Be sure to cook the sausage to an internal temperature of 160°F to prevent foodborne illness.

Food history:
Kochwurst is a type of German sausage that is typically made with beef and pork.

Flavor profiles:
Savory, tangy, smoky

Serving suggestions:
Serve the soup hot with a side of crusty bread and a cold beer.

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Region: German

Taste: Savory, Tangy, Sour, Smoky