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Sauerkraut Soup - Alice Kuhar's Recipes

(Juha s kislim zeljem) (More Pots and Pans Cookbook)
1 can sauerkraut, partially rinsed
1 pound good wieners or 6-8 Polish sausages
1 medium onion, chopped
1 large bay leaf
1 can kidney beans
3 potatoes, diced
1 clove garlic, minced
Salt and Pepper to taste
In a large pot, place partially rinsed sauerkraut, beans, onion and garlic. Add diced potatoes and pieces of sausage which have been cut in 1/4-inch pieces. Add water to cover. Add pepper and bay leaf and just a bit of salt. Bring to a boil, then reduce heat and simmer 2 hours (the longer it cooks the better it tastes). When ready to serve, heat cracklings in a frying pan and pour on top.

The cooking begins with beans that have been pre-soaked. Add diced potatoes and cook until beans and potatoes are soft. The sauerkraut is cooked separately with a few cloves of garlic and 1/2 teaspoon caraway seeds. Mash the bean-potato mixture and add to the sauerkraut. Make a roux of lard (or shortening), flour and more garlic and blend into bean-potato mixture, adding more water as needed. Season with salt and pepper. Sour turnips can be used instead of sauerkraut in this recipe.

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