Hearty sauerkraut soup

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March 17, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Pat Peters of Salem, Ore., wrote: "At the Guest House in Salem, they serve a sauerkraut soup that is really good. My husband and I really enjoy it; however, no one knows just when it will be made. Would love the recipe."

Sandy Schwilk of Ewing, N.J., responded. She wrote, "Try this recipe for sauerkraut soup. I make this at home during the fall and winter, served with butter and dark bread. Also, by request, I make this for an `Oktoberfest' at my hunting and fishing club for 40-50 people, by multiplying the recipe four or five times."

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If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Names must accompany recipes.

Sauerkraut Soup

Serves 8 to 10

2 pounds sauerkraut

8 cups beef broth or stock

1/2 cup minced onion

6 tablespoons butter (divided use)

1/2 cup flour

1/2 teaspoon sweet Hungarian paprika

1 large potato, peeled and cut into 1/2 -inch cubes

1/2 pound kielbasa, cut into 1/4 -inch rounds

salt and pepper, to taste

In a colander, rinse sauerkraut under running water and drain. In a kettle, combine sauerkraut with beef broth. Bring liquid to a boil; lower heat and simmer, covered, 30 minutes.

In a skillet, saute onion in 3 tablespoons butter until soft. Stir in flour and paprika. Cook mixture, stirring for 3 minutes, and remove from heat. Add 2 cups warm beef broth/sauerkraut mixture, stirring constantly until smooth. Then stir the flour mixture into the remaining sauerkraut mixture over low heat. Add potato and simmer 15 minutes. In a skillet, saute kielbasa rounds in remaining 3 tablespoons butter over high heat for 3 minutes.

Add to soup, simmer 5 minutes more. Add salt and pepper, to taste. Serve in heated bowls.

Tester Laura Reiley's comments: "The sauerkraut is the key to this dish. If you like the robust, briny taste of sauerkraut, simply rinse the cabbage in water at the beginning. But if you want a more subtle brined cabbage flavor, rinse it well and then squeeze it out by handfuls before adding it to the beef broth.

"If you can find low-salt beef broth, it will improve the finished product [the sauerkraut, the broth and the kielbasa are generally so salty that the finished dish can be overly salted], or even use a mixture of beef broth and low-salt chicken broth.

"The finished soup is very hearty and punchy, with deep flavor and lots of character."

Per serving: 206 calories; 6 grams protein; 13 grams fat; 6 grams saturated fat; 17 grams carbohydrate; 3 grams fiber; 33 milligrams cholesterol; 1,819 milligrams sodium

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