Creamy, rich, tangy and hearty. So much flavor. So much flavor.
Course: Main Dish
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 6 servings
6 cups Chicken broth
3 cups kraut juice + water to make 3 cups
3 medium potatoes peeled and cubed
1 small onion diced
4-5 stalks celery diced
2 cups carrots sliced
1 stick butter
1/2 cup flour
1 1/2 cups milk
2 cups cream
2 cups sauerkraut drained (liquid reserved)
5 bratwursts casing removed
Drain sauerkraut, reserving juice.
Add water to kraut juice to make 3 cups.
In a large soup pot, bring chicken broth and kraut/water to a boil.
Add carrots and potatoes.
Cover and cook until veggies are desired tenderness.
In a skillet, chop and brown bratwurst until it gets nice and brown.
Remove from pan, set aside.
Do not clean pan. Add onion and celery to pan, and saute for about 5 minutes.
Add sauerkraut and continue browning until sauerkraut is cooked well.
Return bratwurst to kraut mixture.
Add to broth.
In a small saucepan, melt butter, add flour to melted butter and whisk, making a roux.
Slowly add milk and cream to flour mixture.
Cook on low whisking as it thickens.
Pour into broth and let soup simmer on low until heated through.