I hesitated making this soup thinking the kids wouldn't even touch it but to my utter amazement, each and every one of my 4 kids had seconds or third helpings! You just never know I tell you. Simmering the Sauerkraut made it much milder and even sweet some how.
This soup was a big hit in our home and will make your tummies warm and happy
during this crazy Winter weather!
- 2 tablespoons unsalted butter
- 1 tablespoon all purpose flour
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika 8 cups vegetable or chicken stock, home made is much better!
- 1 medium potato (leave the peel on for vitamins!)
- 1-2 small turnips
- 1 small parsnip (looks like a big, yellow carrot)
- 1- 14 oz can Sauerkraut or 2 cups from your deli counter
- 1 lb smoked pork sausages, cut into 1 inch slices (can also use Bratwurst)
- Freshly cracked pepper to taste
- Wash veggies thourougly. I leave the peels on for the vitamins. Chop potatoes, parsnips and turnips into 1 inch pieces. Set aside.
- Melt butter in a large ceramic cast iron pot over medium-high heat. Add the flour and 1 tablespoon of paprika. Using a spatula, stir constantly for 1-2 minutes, don't let burn. Remove pot from heat and add stock a little at a time while continuing to stir until fully incorporated and smooth.
- Return the pot to burner and bring to medium-high heat. Add the sauerkraut, sausage, veggies and remaining paprika to the pot. Bring to a gentle boil while stirring. Lower heat, cover and let simmer 30 minutes until veggies are soft but still holding together.
- Ladle into bowls and grind fresh peppercorns over top and add sour cream if you desire. Serve with crusty artisan bread and an ice cold Apricot Ale.
|Amount Per Serving||%DV|
|Serving Size 189g|
|Recipe makes 6 servings|
|Calories from Fat 218||70%|
|Total Fat 24.33g||30%|
|Saturated Fat 9.16g||37%|
|Trans Fat 0.16g|
|Total Carbs 10.56g||3%|
|Dietary Fiber 3.6g||12%|