Sauerkraut Soup

Now, before you think to yourself “what?”, let me say that this was the result of leftover night and was one of the best soups I have every made.
I happen to love sauerkraut but don’t fix it much any more.   The Inn is big but not big enough to accommodate the smell of pork or kielbasa and sauerkraut cooking.  This soup used both the cabbage and the Polish Sausage but pork would work equally as well.
Here’s hoping that you’ll give this a try and better yet, really enjoy it!  Get yourself a loaf of nice crusty bread and if you like beer, that is the perfect accompaniment!



4 cups sauerkraut (leftover is just fine)
4 cups of good beef stock
1 large onion, chopped
1 Tablespoon butter
1 Tablespoon flour
Kielbasa cut into small slices
Sour cream
Caraway seeds
Salt and pepper



Melt butter in a Dutch oven.    When melted, add the chopped onion and cook until transparent.  Add the flour and cook well combining with the onion and butter so as not to have that “flour” taste.
Add beef stock, sauerkraut and kielbasa.  
Stir occasionally and cook until nice and hot.
Season with salt and pepper (easy on the salt!)
Spoon into bowls and top with a dollop of sour cream and sprinkling of caraway seeds if desired.


The William Henry Miller Inn
Lynnette Scofield

Bed and Breakfast Foodie

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