Sauerkraut Soup
Serves: 8 servings
  • 4 medium potatoes, cut into
  • ½” cubes
  • ¾ cup onions, diced
  • ¾ lb kielbasa, sliced and quartered
  • 2 cups chicken broth, reduced sodium
  • 1 bay leaf
  • 16 oz sauerkraut
  • 1½ Tbsp fresh dill, minced
  • 1 Tbsp dried yellow mustard
  • 1 Tbsp black pepper
  • 3 cups water
  • 1½ Tbsp parsley, chopped
  • 1 cup sour cream
  • 2½ Tbsp all-purpose flour
  • ¾ cup SACO Cultured Buttermilk Blend Fresh Dill
  1. In a large saucepan combine the potatoes, onions, Kielbasa, chicken broth and bay leaf in 2 quarts of water; boil until the vegetables are tender.
  2. Rinse and drain the sauerkraut in a colander.
  3. Add the sauerkraut, dill, yellow mustard, pepper, and water to the soup.
  4. Mix well.
  5. Simmer for 30 minutes.
  6. Add the parsley.
  7. In a separate bowl combine the sour cream, flour and Saco Cultured Buttermilk Blend with ½ cup liquid from the soup.
  8. Add this mixture to the soup.
  9. Simmer until thickened, but do not boil.
  10. Spoon into soup bowls and garnish with fresh dill.
  11. Serve with toasted French Rounds if desired.
Nutrition Information
Calories: 304 Fat: 14g Saturated fat: 6g Trans fat: 0g Carbohydrates: 34g Sugar: 8g Sodium: 1177mg Fiber: 5g Protein: 13g Cholesterol: 51mg
Recipe by SacoFoods at