caraway nuts
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 6 |
Ingredients
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 ½ cups water
- 4 cups chicken broth
- ½ pound sauerkraut
- 1 onion, finely diced
- 1 (15 ounce) can carrots, drained
- 1 (15 ounce) can sliced potatoes, drained
- 1 pound smoked sausage of your choice, sliced
- 1 teaspoon dried dill weed
- 1 teaspoon minced garlic (Optional)
- salt and pepper to taste
Instructions
- Blend cream of mushroom soup, cream of chicken soup, water, and chicken broth in a 4- to 6-quart slow cooker. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
- Cover and cook on Low for up to 8 hours or High for 4 hours. Season with salt and pepper.
- Combine ingredients in a Dutch oven over medium heat. Cover and simmer until sauerkraut is tender and soup has thickened slightly, about 1 hour.
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Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 8 g |
| Sodium | 2557 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
excellent soup! I made this stove top. I used small amount of bacon grease to saute veggies. Added 2 c chopped cabbage as well. added caraway and extra dill to recipe only added 4 c liquid total for more stew like consistency. would highly recommend to family and friends as delicious German traditional soup!
Teenage boys, husband and I all liked this. Only changes I made were I used fresh carrots and potatoes.
I love this recipe!! It’s the tartness and dill that put it over the top. Like another review, I gave it 4 because I like to use fresh, not canned veggies. I always have carrots and potatoes. I used turkey broth leftover from Christmas. It’s so rich, I used some lemon juice to cut the richness. I also used elk brats, which I had in the freezer. It’s better using the original recipe, except the veggies.
A wonderful addictive dish. I’ve also made it with smoked hot dogs and it worked well. Not as good as the sausage but in a pinch it worked. Added smoke flavoring when I used the hot dogs.
Great comfort food. My picky husband loved it with hard bread and hot sauce. I also delivered some to my daughter at work. The aroma in that small break room would make anyone hungry.
I made this the other night and really didn’t care for it.
This is a really good soup for a chilly fall day. I did make a couple changes to it, I used fresh baby yellow potatoes and fresh carrots instead of canned, when using fresh vegetables I cooked the soup for 6-7 hours in the crock pot. I will make this again for sure.
Loved this soup and that’s coming from a Polish girl who loves sauerkraut. Followed recipe just added more sauerkraut juice because I like it sour. Needed a new soup to make and I found it. This will be a favorite recipe in our family.
Love soup. Love sauerkraut. I must say, I have never come across a sauerkraut soup recipe. I am so glad I found this one.This was absolutely delishous. I don,t make many recipes twice just because I love to try new stuff. My hubby insisted this one get added to the “make again file” Yes. it is that good!
My husband and I decided to give this one a try. It turned out fantastic, we really loved it. I just added a little extra sauerkraut. With just us two this was dinner also lunch for us for a couple of days. I will be making this again that is for sure.
I did a couple of mods, used fresh green beans instead of carrots, fresh potatoes, didn’t use the dill, thought it came out great! I think next time though, instead, I’m going to use shredded cabbage instead of the Sauerkraut, I know that seems to miss the point, but felt it was too vinegary for me.
I made this last night. We loved it. I added 1 and a half teaspoons of caraway seed and dumplings! My husband and his folks loved it!
We omitted the dill and onions (personal preference). We did not have mushroom soup, so we used 2 cans of cream of chicken soup. This was absolutely delicious!!! This will be one that is made again soon!
After searching for ever for similar ingredients. I changed it up a bit ;->. I rated this 4 stars because it was easy and gave me a boost to what I had on hand…I use 1 1/2 LBS GROUND VENISON SAUSAGE (low fat), FRESH 1/2 head CABBAGE, 2 stalk CELERY, 1-2 large CARROTS,2-4 cut up RED POTATOS (depending on size) AND 2 cloves Fresh GARLIC..seasoned as directed.. use the crock pot on high for 2 hr and low for 4 hrs. and it turned out Absolutely Fantastic… Will go great with french bread, salad and to top it off. cold frosty BEER…. great (after Trick-Treat) dinner 🙂
Tip: If you drain/rinse the sauerkraut it takes care of complaints about this soup being too sour. I did this and I think it’s more of a sweet-sour. I also drained and rinsed the other veggies…rinsing reduces the salt content. Also, I used polish turkey sausage; I think that worked very well and probably lowered the calories a bit more from those calculated. To make it healthier, next time I’m going to use fresh carrots, fresh potatoes, and figure out how to make the base cream soups from scratch. I did use home made chicken broth this time just like I do for everything.
we loved this, very goood!
Sauerkraut soup is a tradition in Slovakia for Christmas Eve dinner and my husband thought this tasted like what he had growing up. I added bay leaves and a few corn peppers. It was delicious!
I love souerkraut and thought it was ok. If I made again, I think I would try rinsing the sauerkraut before making.
This was a wonderful soup! I gave it 4 stars because we didn’t see the need for the extra water. I parboiled one large baking potato and a bag of frozen mirepoix, used 12 oz. of Johnsonville Cheddar and Jalapeno sausages and a 14 oz. can of drained sauerkraut. I’ll definitely make this again – thanks for the recipe!
This is a good, hardy soup. Like many other reviewers, I used fresh carrots and potatoes. Since we do not like “sour” sauerkraut, I drained and rinsed it before adding it to the mix. I also used 28 ox. of sausage, but other than that, I followed the recipe. Very much a keeper!
Good recipe…My family makes homemade sauerkraut every year. I always add a cooking apple finely chopped/grated to add sweetness…It works in this recipe too 🙂