Sunday, October 23, 2011

Sauerkraut, sausage, and dill - Oh my!

Last week, my neighbor let me take a sample of the soup she was making for dinner home to taste.  I admit that I wasn't at all excited to do this; she told me it contained sauerkraut, sausage, and dill - three food items that I usually try to avoid individually, let alone collectively.  But, to be polite, and because I said I would, I gave the soup a taste.  And then another, and another, and then I called Shane over who also tasted most gingerly and then eagerly.  So, even if you aren't a fan of these items, or even soup in general, I think you will like this.  She calls it "Edie's Angry German Soup" and it is delish.

4 Cups chicken broth
1 Can cream of mushroom soup
1 – 16 Ounce can sauerkraut – drained and rinsed
(Or just drained if you like it kicked up a little)
8 Ounces Sliced mushrooms
4 Carrots chopped
2 Potatoes cubed
1 Medium onion chopped
4 Stalks celery chopped
¾ Pound smoked sausage chopped
½ Cup cooked chopped chicken
2 Teaspoons dried dill
½ Teaspoon pepper
Salt to taste

Her instructions:  Simmer in a crock pot or on a stove until the vegetables are done. Serves 6 – 8

My variations:  I bought two recipe-ready chicken breasts and boiled them for about 20 minutes.  Meanwhile, my awesome husband cut up all the vegetables (he likes to do this so that he can snack on them along the way. It works for me!).  I chopped the onion (don't anyone die of shock that I actually cut up a real live onion; usually I use the canned ones!) and added it to the chicken broth (here, again, I used water & chicken bullion cubes, and I increased the water to about 8 cups just because I didn't want all the vegetables to suck up all the water.) I added an extra can of cream of mushroom (to make up for the extra water.)  I added the vegetables once the water was boiling, then the sausage and chicken (which I cut up before hand.)  I added the mushrooms, then the sauerkraut (which I drained and rinsed for good measure) and last, the dill and black pepper.  I let it cook for about an hour until all the veggies were cooked.

My kids weren't completely sold, but Shane and I enjoyed it a lot.  It made enough for tonight and we'll have leftovers tomorrow.  The dill, sausage, and sauerkraut give this soup an amazing flavor.  Seriously - I wouldn't touch sauerkraut in most situations if you paid me to.  Well, maybe if it was like a million dollars or something, but...yeah.  Trust me. 

Let me know if you try it!


Isabel said...

I got an e-mail this morning reminding me that I signed up to bring a pot of soup to the ward halloween party on Saturday. And then I read your post. PERFECT TIMING! I think I'll try your variations, and add even more. I love sauerkraut so I'm curious to taste this soup. THANKS for sharing.

Isabel said...

okay, I printed the recipe out, but I don't see any liquid in it. There has to be something missing.

heidikins said...

I totally printed this out as well. I love soup!


anna said...

It sounds interesting. My family loves sauerkraut (me, not so much). Will have to try it just for them. Also for Isabel, my screen shows 4 cups of chicken broth and 1 can of cream of mushroom soup. Maybe when it printed those didn't show?

Britt said...

I'm horrified.

And intrigued.

heidikins said...

I made this over the weekend and it was DELICIOUS! I added another 2 cups of water so the veggies had a little something to boil in, and used sausage from the German deli downtown. The Boy ate several bowl and raved about it to his sister. Win!