Thursday, January 27, 2011
Udo's Sauerkraut Suppe
This is another recipe from my sister-in-law Deanna that she brought straight from her time in Germany. I made it for my father who lived in Germany as well and he loved it. It's very authentic and yummy!
1 1/2 lbs. Potatoes (enough to cover the bottom of the pot)
3 cups German Wurst (6-8 sticks)
1 large jar Sauerkraut
2 cans White Beans
2 can cubed Carrots (or 4-6 carrots peeled and chopped)
2 tablespoons Tomato Paste (more or less to taste)
1 tablespoon Worcestershire Sauce (more or less to taste)
instant potato flakes (optional)
*1 can Chicken Stock* (my addition)
Peel potatoes to cover bottom of pot. Cut Wurst into bite size pieces and add to pot. Barely cover with water and boil until potatoes are fork tender. Then add Sauerkraut, White Beans, Carrots, Tomato Paste, Worcestershire, and Chicken Stock; let boil. Optional-Add small amount of instant potatoes to thicken. Let simmer 30-40 minutes before serving.