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Hangover Soup

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ pound polish kielbasa sausage
thinly slice
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2 slices bacon
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1 each onions
chopped
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1 each green bell peppers
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4 cups beef stock
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16 ounces sauerkraut
canned, rinsed
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1 cup mushrooms
fresh, sliced
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2 Stalks celery
sliced
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2 each tomatoes
chopped
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2 teaspoons paprika
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1 teaspoon caraway seeds
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½ cup sour cream
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2 tablespoons all-purpose flour
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Ingredients

Amount Measure Ingredient Features
226.8 g polish kielbasa sausage
thinly slice
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2 slices bacon
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1 each onions
chopped
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1 each green bell peppers
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946 ml beef stock
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462.4 ml/g sauerkraut
canned, rinsed
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237 ml mushrooms
fresh, sliced
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2 Stalks celery
sliced
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2 each tomatoes
chopped
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1E+1 ml paprika
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5 ml caraway seeds
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118 ml sour cream
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3E+1 ml all-purpose flour
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Directions

In Dutch oven; cook sausage and bacon until sausage is brown and bacon is crisp.

Remove sausage and bacon, and drain; reserve drippings.

Crumble bacon.

To drippings add onion and green pepper; cook until tender but not brown.

Drain off fat. Stir in cooked sausage and bacon, beef broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed.

Bring to boiling; reduce heat.

Cover and simmer 45 minutes. Meanwhile, combine sour cream and flour.

Gradually stir about 1 cup of the hot soup into sour cream mixture.

Return all to Dutch oven. Cook and stir until thickened and bubbly.

Cook and stir 1 min. more.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

sounds good

 

 

Nutrition Facts

Serving Size 391g (13.8 oz)
Amount per Serving
Calories 24760% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 1235mg 51%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 16%
Sugars g
Protein 25g
Vitamin A 18% Vitamin C 59%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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