Vegetable Soup With Sauerkraut and Smoked Turkey Breast 🥣
Cook Time: 1 hour | Prep Time: 15 minutes | Total Time: 1 hour 15 minutes
Description:
This delightful recipe for Vegetable Soup With Sauerkraut and Smoked Turkey Breast is a cherished gem from “The New German Cookbook.” It’s a dish that graces my table frequently, and each time, it’s met with eager anticipation and quickly emptied bowls. I highly recommend making a double batch of this savory soup, as it’s sure to vanish in no time!
Recipe Category:
Poultry
Keywords:
Meat, German, European, Low Protein, Weeknight, Stove Top, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Butter |
| 1 | Onion |
| 1 | Leek |
| 2 | Carrots |
| 1 | Celery Rib |
| 1 | Bay Leaf |
| 1/4 | Black Pepper |
| 1 | Baking Potato |
| 1 | Sauerkraut |
| 3 | Beef Broth |
| 2 1/2 | Chicken Broth |
| 1/3 | Riesling Wine |
| 1 | Sour Cream |
| 1/2 | Turkey |
| 1/4 | Parsley |
Nutritional Information (per serving):
- Calories: 165.3
- Fat Content: 9.9g
- Saturated Fat Content: 5.3g
- Cholesterol Content: 53.9mg
- Sodium Content: 637.8mg
- Carbohydrate Content: 11.1g
- Fiber Content: 1.8g
- Sugar Content: 2.8g
- Protein Content: 7g
Servings:
Makes 8 servings
Recipe Instructions:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, leek, carrot, celery, and bay leaf to the pot. Sauté until the vegetables are golden and fragrant.
- Stir in the diced potato and sauerkraut, followed by the beef broth, chicken broth, and Riesling wine. Allow the mixture to simmer gently for about 30 minutes, allowing the flavors to meld together.
- While the soup simmers, in a heatproof bowl, whisk together the egg yolk and sour cream until smooth.
- Gradually ladle about a cup of the hot soup mixture into the bowl with the egg yolk and sour cream, whisking constantly to temper the mixture.
- Once tempered, pour the creamy mixture back into the soup pot, stirring gently to combine. Be careful not to let the soup come to a boil at this stage, as the sour cream may curdle.
- Allow the soup to cook for an additional 3 minutes, ensuring it remains hot but not boiling.
- Next, add the sliced smoked turkey breast to the soup, stirring to incorporate. Cook for another 3 minutes, or until the turkey is heated through.
- Finally, add the chopped parsley to the soup and cook for an additional 2 minutes, allowing the flavors to meld together.
- Once ready, ladle the hot soup into bowls and serve immediately, garnishing with additional parsley if desired.
This Vegetable Soup With Sauerkraut and Smoked Turkey Breast is a comforting and hearty dish that’s perfect for chilly evenings or anytime you crave a taste of traditional German cuisine. Enjoy its rich flavors and nourishing ingredients with family and friends! 🍲
