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1993-01-18
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46 lines
Newsgroups: rec.food.recipes
Distribution: world
From: warren@mdcbbs.com
Date: 7 Nov 91 08:20:58 PDT
Subject: MEAT: Slovak Sauerkraut Soup
Summary: orig. subject: Recipe: Slovak Sauerkraut Soup
Archive-Name: recipes/meat/slovak-sauerkraut-soup
Keywords: recipe meat slovak sauerkraut soup
Followup-To: rec.food.cooking
Organization: McDonnell Douglas M&E, Cypress CA
Approved: aem@mthvax.cs.miami.edu
Slovak Sauerkraut Soup
You can use any cooked, smoked sausage. I have made it with cooked,
crumbled, drained ground Jimmy Dean style sausage too.
4 1/2 c. water
4 med. potatoes, peeled & cubed
1/2 tsp. salt
1/2 lb. smoked sausage links, cut up
1 med. onion, chopped
1 clove garlic, minced
1 T. fresh dill, finely minced, or 1 tsp. dried dillweed
1/4 tsp. caraway seed (or more to taste)
1 c. sour cream
1 T. flour
In large kettle bring water, potatoes, and 1/2 tsp. salt to
boiling;cook, covered, over med. heat till tender. Add sausage, a 16
oz. can of sauerkraut rinsed very well in cold water, onion, garlic,
dill and caraway. Bring to boil.
In a small bowl mix sour cream and flour. Gradually stir in about 1
cup of the hot mixture; stir all into kettle. Blend well. Heat
through, but do not boil. Season to taste with salt and pepper; add a
few tsp. of sugar to cut tartness. (Taste after each tsp. of sugar is
added. I think I used 5 or 6 but I'm not sure.
This is from Narodne Noviny, Josephine Keseg of Schaumburg, Ill. (adapted)
Enjoy,
Connie