1 lb smoked sausage (kielbasa)
6 tbsp onion, chopped
1/4 cup flour
1/2 tsp thyme
1/2 tsp black pepper
3 cup milk
1 cup half-and-half
8 oz sauerkraut, with juice
1 1/2 tbsp lemon juice (optional)
2 tbsp fresh parsley, chopped
Directions
Chop the sausage coarsely by hand or in a food processor (leave the
casing on). Transfer the sausage and onion to a deep pan, and saute
over medium heat until the sausage is lightly browned, about 8
minutes.
On a small plate combine the flour, thyme, and pepper. Add to the
sausage and brown all together until the mixture bubbles up, about 5
minutes. Add the milk and the half-and-half all at once, and cook
stirring until the mixture again bubbles up, about 5 minutes. Add
the sauerkraut and it juice and bring to a boil; the mixture will
continue to thicken. Taste for tartness, and lemon juice if desired.
Add the parsley and serve at once. From Cooking from Quilt Country by
Marcia Adams.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Servings: 10 servings
Amish Sauerkraut Soup Recipe brought to you by Recipe Ideas
Categories: German; Soup; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into ancient history, certainly as far back into history as ancient Egypt, and quite possibly further than that. Having said that, in the main part, these old cook books were just primitive hieroglyphic or cunieform instructions for preparing food.
Much later, in Roman times a roman called Apicius compiled some scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius describes how the Romans used a good variety of herbs and spices, including some that we all recognise like basil, fennel and dill. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, including spices like basil and rosemary. The introduction of these new foods and spices created an outbreak in books on cookery, most of which are now in private libraries. When we get to the twentieth century, cookery books were highly popular mostly due to increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Amish Sauerkraut Soup recipe.
