Vegetarian

Sauerkraut Soup takes several minutes to prepare.

Sauerkraut Soup takes several minutes to cook.

Sauerkraut Soup makes 12 servings.

The ingredients for Sauerkraut Soup are:

one large can of sauerkraut. (or a small can for a smaller batch)
one can of diced tomatos (large or small depending on batch size)
one diced onion
one quart can of beef boullion (or vegetable stock)
1.5 pounds of various sliced mushrooms (white, baby bella, portabella or shitake)
half cup of barley or rice
two bay leaves and some rosemary

Here is how you make Sauerkraut Soup:

In a large pot, →empty one large can of sauerkraut. (or a small can for a smaller batch)→add one can of diced tomatos (large or small depending on batch size)→one diced onion→one quart can of beef boullion (or vegetable stock →about 1.5 pounds of various sliced mushrooms (white, baby bella, portabella or shitake)→a half cup of barley or rice→a few bay leaves and some rosemaryBring it all to a boil, then simmer slowly for about an hourTo thicken the soup: melt a stick of butter in a small pan, whisk in a few tablespoons of sweet Hungarian paprika and 3 or 4 tablespoons of flour -- slowly add some soup liquid to the paste and whisk it to a thick liquid before adding it to the soupNumber of Servings: 12Recipe submitted by SparkPeople user MAXTONIO.

The nutritional information for Sauerkraut Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 43.6

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 564.3 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 2.4 g
• Protein: 1.2 g