Dill Potato Sauerkraut Soup recipe -Flash Back Friday

Hi guys, I have picked up a number of Russian cookbooks and a version of this soup was in it, I changed a few things around on this one, added garlic, added corn, changed cream to sour cream etc

you can easily modify this recipe up or down in size, I made a nice pot for the two of us, that made four bowls of soup. (normal bowls, not the huge massive ones)

A tiny touch of oil, it was duck fat but any kind will do.

One diced onion, two cloves of garlic, cook till clear and softened

Add in six cups worth of a white broth, (I used chicken but pork would work as well)

3 large washed, peel and cubed potato’s, cook till soften, give them a mash, you want at least half of them to become small bits and thicken the soup.

Add in a can of corn, it can be canned, or frozen or creamed if you wanted, I used nibblest, and I included the juice, heat it though, and add salt, pepper and dill to suit your taste buds.

Then add in one to two cups of Sauerkraut, stir it though and heat it up, (careful here, it can stick to the bottom), serve up with a spoon of sour cream on top of the soup..

Very good, thick and tasty, has a nice dill, sour flavour.

Simple Saturday blog hop

This entry was posted in Food Production and Recipes, Soups and Stews and tagged , . Bookmark the permalink.

1 Response to Dill Potato Sauerkraut Soup recipe -Flash Back Friday

  1. Mindie says:

    I would love to see a photo of it, it sound wonderful. Thank you for being part of the (mis)Adventures Monday Blog Hop!

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