Does anyone know of a creamy sauerkraut soup recipe?

A number of years ago my parents were given a recipe for a creamy sauerkraut and sausage soup. The recipe got lost and we've been trying to find it again. I've search the web and found various sauerkraut soup recipes, but not the same one my parents used have. I think the recipe was just sauerkraut, sausage, cream (whipping cream?) and probably some spices. If anyone knows of this recipe or a very similar recipe, I'd really appreciate if you could share with me. Thanks.Does anyone know of a creamy sauerkraut soup recipe?
Just put cream and corn starch in a pot with a good kraut and sausage.


Can't go wrong with that!


Chances are that recipe was handed down and never put to print so unless you have John Edward channel your great, great grandmother you may never know for sure.Does anyone know of a creamy sauerkraut soup recipe?
Creamy Sauerkraut Kielbasa Soup Recipe








Ingredients


1 large carrot, peeled and diced


2 ribs celery, diced


1 small onion, chopped


1/2 tsp. caraway seed


3 c. water (or equivalent broth - if using broth, omit chicken bouillon)


1-2 medium-sized potatoes, cubed


1/2 tsp. dried dill weed


1/2 tsp. chicken bouillon


1/2 pkg. kielbasa, cubed


1/2 pkg. refrigerated sauerkraut, drained (and rinsed if you prefer less 'tang')


1 c. sour cream, plus additional, to taste


Salt and Pepper, to taste





In a small amount of butter, saute carrot, celery, onion, caraway seed, and a dash of salt until vegetables are softened.





Add water (or broth), potatoes, dill weed, and chicken bouillon (unless using broth).





Boil until potatoes are just about tender; 5 - 7 min.





Add kielbasa and sauerkraut.





Bring to a boil; reduce heat to medium low, and simmer about 5 min. or until potatoes are tender.





Remove about 1 c. of cooking liquid from soup and stir together with sour cream in a small bowl; add back to soup.





If you prefer a creamier consistency, add additional sour cream 1 TBSP. at a time until it reaches the desired creaminess.





Heat through.





Test for seasoning and add salt and pepper to taste.





Serve.And smile!
Slovak Sauerkraut Christmas Soup


Ingredients:


1 (32 ounce) package sauerkraut, chopped


2 1/2 quarts chicken broth


6 black peppercorns


4 bay leaves


salt to taste


2 cups dried forest mushroom blend


3/4 pound Hungarian style dry paprika


sausage 3/4 pound smoked ham


3/4 cup chopped pitted prunes


2 tablespoons vegetable oil


1 large onion, finely chopped


2 tablespoons all-purpose flour


2 teaspoons sweet Hungarian paprika


1 cup water


1 cup sour cream





Directions:


1. Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.


2. Remove the meat from the soup, and set aside. Remove bay leaves, and discard.


3. Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.


4. To serve, ladle into bowls, and top with a dollop of sour cream
1 large carrot, peeled and diced


2 ribs celery, diced


1 small onion, chopped


1/2 tsp. caraway seed


3 c. water (or equivalent broth - if using broth, omit chicken bouillon)


1-2 medium-sized potatoes, cubed


1/2 tsp. dried dill weed


1/2 tsp. chicken bouillon


1/2 pkg. kielbasa, cubed


1/2 pkg. refrigerated sauerkraut, drained (and rinsed if you prefer less 'tang')


1 c. sour cream, plus additional, to taste


Salt and Pepper, to taste





Directions


In a small amount of butter, saute carrot, celery, onion, caraway seed, and a dash of salt until vegetables are softened.


Add water (or broth), potatoes, dill weed, and chicken bouillon (unless using broth). Boil until potatoes are just about tender; 5 - 7 min.


Add kielbasa and sauerkraut. Bring to a boil; reduce heat to medium low, and simmer about 5 min. or until potatoes are tender.


Remove about 1 c. of cooking liquid from soup and stir together with sour cream in a small bowl; add back to soup. If you prefer a creamier consistency, add additional sour cream 1 TBSP. at a time until it reaches the desired creaminess. Heat through.


Test for seasoning and add salt and pepper to taste. Serve.
German Sauerkraut Soup





2 smoked ham hocks


2 yellow onions, chopped


2 cloves garlic, chopped


3 quarts water


1 pound sauerkraut, drained and rinsed


1 (15 ounce) can pinto beans, drained


1/2 pound bacon, chopped


1 cup sour cream


1 tablespoon olive oil


3 tablespoons all-purpose flour





Heat olive oil in a large skillet over medium heat. Sautee onion and garlic until tender; set aside. Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.


Stir the sauerkraut and beans into the soup. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick. Remove from the heat and stir in the sour cream. Serve.
you could probably make a basic white sauce (sorry i can't give measurements, but it would be butter melted and flour stirred in, then hot milk added %26amp; boiled gently til it thickened) then add the sausage %26amp; sauerkraut. i've never heard of that, but i LOVE sausage %26amp; sauerkraut. my husband hates it but i think i'll try it sometime.