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Seesz's Sauerkraut Soup Recipe

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This recipe for Seesz's Sauerkraut Soup, by , is from Our EXPANDED Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Wilson (2020)


4 c. water
4 medium potatoes, peeled and cubed
tsp. salt
lb. smoked sausage links, cut up
16 oz. sauerkraut (bagged from the refrigerator section of the store is better than canned)
1 medium onion, chopped
1 clove garlic, minced
1 tbsp. fresh dill, finely minced, or 1 tsp. dried dill weed
tsp. caraway seed, or more to taste
1 c. sour cream
1 tbsp. flour

In a large kettle, bring water, potatoes and salt to boiling. Cook covered over medium heat until potatoes are tender. Add sausage, sauerkraut (which has been rinsed in cold water), onion, garlic, dill and caraway. Bring to a boil. In a small bowl, mix together the sour cream and flour. Gradually stir in about 1 cup of the hot mixture, and then stir this into the kettle. Blend well.




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