Sauerkraut Soup

Cooking time—1 hr. 20 min.


  • 1 lb. sauerkraut (or medium-sized can)
  • 1 qt. stock or water
  • ½ lb. potatoes
  • a few scraps of fat bacon and bacon rinds
  • 1 oz. mushrooms or left-over mushroom stalks and peelings from another dish
  • 1 bay leaf
  • 1 blade of mace
  • salt and pepper
  • a pinch of sugar
  • 2 sausages—preferably Frankfurter pt. cream (optional)
  • grated cheese


Boil the stock, and add to it the sauerkraut, sliced potatoes, bacon, mushrooms, spices and salt. Simmer for ¾ hr. or until the sauerkraut is quite soft. Rub through a sieve. Reheat, adding the sugar and seasoning and the sausages cut into ¼-in. thick rounds. Simmer the soup 15–20 min. until the sausage is cooked. Add the cream if liked. Sprinkle cheese on top or serve separately.