Asian Sauer Soup

Ingredients

• 6 cups chicken broth
• 1 cup drained Krrrrisp Kraut® or Silver Floss® Sauerkraut
• 1 pkg. (14 oz.) firm tofu, cubed
• 1 1/2 Tbsp. soy sauce
• 2 tsp. sugar
• 1 green onion, sliced
• Dash red pepper flakes

In large saucepan, combine broth, Sauerkraut, tofu, soy sauce, and sugar. Bring to a boil. Reduce heat to medium, cover, and simmer 5 minutes. Add green onion and pepper flakes; simmer 2 minutes or until heated through.

Serves: 5

Reuben Soup

Ingredients

Soup

• 4 cups low-sodium beef broth
• 6 oz. corned beef, chopped
• 1 cup rinsed and drained Krrrrisp Kraut® or Silver Floss® Sauerkraut
• 1 cup mashed potato flakes
• 1/2 cup (2 oz.) finely shredded Swiss cheese
• Salt and pepper to taste

Croutons

• 4 crisp rye crackers
• 4 tsp. finely shredded Swiss cheese 

In large saucepan, combine broth, corned beef, and Sauerkraut. Bring to a boil. Remove from heat. Stir in potato flakes and 1/2 cup cheese until broth is smooth and cheese is melted. Set over low heat to keep warm.

Preheat broiler. Place crackers on broiler pan; top each with 1 tsp. cheese. Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted.

Pour hot soup into serving bowls. Top each with crouton.

Serves 4

Confetti Tossed Salad

Ingredients

• 15 oz. Italian Blend or Spring Mix salad greens
• 1 bag (16 oz.) refrigerated Sauerkraut, lightly rinsed, excess moisture squeezed out
• 2 cans (11 oz. each) mandarin oranges, drained
• 1 1/2 cups dried cranberries
• 1 medium apple, cored and diced
• 1 cup fresh raspberries
• 1 cup pecan pieces
• 1/3 cup extra sharp shredded cheddar cheese
• 3 tbsp. extra virgin olive oil
• 2 tbsp. cider vinegar
• 2 tbsp. seedless raspberry jam, softened in microwave
• 1/2 cup frozen (whole) raspberries, thawed, with juice
• 1/8 tsp. pepper

French Onion and Sauerkraut Soup

Ingredients

Soup

• 2 Tbsp. unsalted butter
• 1 large Spanish onion, sliced
• 1 large red onion, sliced
• 2 Tbsp. all-purpose flour
• 3 Tbsp. tamari soy sauce, reduced sodium
• 1 1/2 qts. vegetable broth
• 1 cup Krrrrisp Kraut® or Silver Floss® Sauerkraut, rinsed and drained
• 1/8 tsp. dried basil
• Salt and pepper to taste

Crostini

• 1 baguette
• 3 Tbsp. olive oil
• Salt and pepper to taste
• 8 oz. Gruyere cheese, sliced  

In soup pot, melt butter. Add onions and sautè slowly on low heat until dark brown. Stir often being careful not to let the onions burn. Stir in flour. Cover and let steam for 5 minutes. Add tamari soy sauce, vegetable broth, and Sauerkraut. Bring to a boil. Reduce heat; add basil, and simmer 1 hour. Salt and pepper to taste.

To make crostini:
Preheat over to 350°F. Brush baking sheet with olive oil. Cut baguette into diagonal slices about 1" thick. Place baguette slices on baking sheet. Brush tops with olive oil and sprinkle with salt and pepper. Bake 5 minutes or until lightly browned and crisp.

Ingredients

• 5 cups cauliflower, steamed          
• 4 Tbsp. fat-free mayonnaise
• 1/2 tsp. garlic, minced
• 1/2 cup Krrrrisp Kraut® or Silver Floss® Sauerkraut, rinsed, drained, and chopped
• 1 cup sharp fat-free cheddar cheese, grated, divided
• 4 Tbsp. Parmesan cheese, grated
• 2 green onions, chopped, white and green separated
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 6 Tbsp. crumbled bacon pieces, divided

Preheat oven to 425°F. In food processor or blender, whip cauliflower to desired consistency; place in large bowl. Add mayonnaise, garlic, Sauerkraut, 1/2 cup cheddar cheese, Parmesan cheese, white part of green onion, salt, pepper, and 4 Tbsp. bacon. Place mixture in ovenproof casserole; top with remaining 1/2 cup cheddar cheese. Bake 10 minutes or until cheese is bubbling. Remove from oven; top with green onion and remaining bacon crumbles.

Cook’s Note: Mashing by hand will create a chunkier texture.

Chinese Egg Rolls

Ingredients

• 1 pound pork sausage
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1/2 cup shredded carrot
• 1 1/2 cups Krrrrisp Kraut Canned
• 2 tbsp. soy sauce
• 1/2 tsp. sugar
• 1/4 tsp. pepper
• 1 package (16oz) egg roll wrappers

Drain and rinse the sauerkraut. In large skillet, cook sausage with onion, celery, and carrots until sausage is no longer pink and vegetables are tender crisp. In large bowl, combine sausage and vegetable mixture, sauerkraut, soy sauce, sugar, and pepper; mix well. Place 1/4 cup filling in center of egg roll wrapper. Fold one corner over filling. Roll up making sure sides are tucked in as you roll. Moisten final corner with water and press edges to seal. In large saucepan or electric fry kettle, heat oil to 375° F. Deep fry several egg rolls for 3 to 4 minutes or until golden brown and crispy. Drain on paper towels.

Servings: 20 egg rolls.

Hearty Kraut Soup

Ingredients

• 1 can (14.5oz) beef broth
• 2 cans (14.5oz each) chicken broth
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1/4 cup chopped green bell pepper
• 2 medium potatoes, cubed
• 1 package (14oz) frozen whole baby carrots
• 1 package (10oz) frozen cut green beans
• 1/2 pound Polish Sauage cut into bite sized pieces
• 1 can(14.4 oz) undrained Krrrrisp Kraut Canned
• 1 bag (32oz) drained Krrrrisp Kraut Sauerkraut
• 1/4 tsp. pepper

In large kettle, combine broth, onion, celery, green pepper, potatoes, carrots, and beans. Bring to boil. Reduce heat to medium, cover, and cook until vegetables are tender. Add sausage, sauerkraut, and black pepper; simmer for 5 minutes. Serve hot.

Servings: 8

Prep Time: 15 minutes

Cook Time: 30 to 35 minutes

Sweet and Sassy Slaw

Ingredients

• 1 1/2 cup sugar
• 1/4 cup vegetable oil
• 1/2 cup cider vinegar
• 4 cups Krrrrisp Kraut Sauerkraut
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 green pepper
• 1/2 red pepper
• 1/2 yellow pepper
• 1 tsp. mustard seed
• 1 tsp. celery seed

In large mixing bowl, combine all ingredients, mixing well. Cover and refrigerate 6 to 8 hours. Serve as side dish or topping for barbecued pork sandwich.

Servings: 14 to 16

Prep Time: 20 minutes Chill Time: 6 to 8 hours.

Sauerkraut Salad

Ingredients

• 1 can (27 oz.) or 2 pkg. (32 oz. each) Krrrrisp Kraut® or Silver Floss® Sauerkraut
• 1 cup diced celery
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 cup sugar 1/3 cup cooking oil 1/3 cup vinegar

Rinse and drain Sauerkraut; squeeze out excess moisture. In a large bowl combine Sauerkraut, celery, onion, and green pepper.   In a small bowl combine sugar, oil, and vinegar; mix well. Add to the sauerkraut mixture. Cover and marinate in refrigerator at least 4 hours before serving, or overnight. Keeps up to 2-3 weeks in refrigerator.

Serve as a salad or as a condiment with brats, hamburgers, or hot dogs.

Ingredients

• 2 cups frozen French-cut green beans
• 1 can (15 oz.) chickpeas, drained
• 1 can (15 oz.) red kidney beans, drained
• 1 cup drained Krrrrisp Kraut® or Silver Floss® Sauerkraut
• 1/2 cup chopped red bell pepper
• 1/2 cup fat-free raspberry vinaigrette
• Salt to taste

Cook green beans according to package directions. Drain; rinse with cold water. In large bowl, stir together cooled beans and all remaining ingredients. Serve immediately, or refrigerate overnight to blend flavors.

Servings: 8

Per serving (1/2 cup salad without salt): 127 calories; 6g protein; 24g carbohydrate; 7g fiber; 1g fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 464mg sodium.

Stuffed Sauerkraut Potato Pancake
Created by:
Josef Wollinger
Janesville, WI

Ingredients

• 2 cups cooked russet potatoes, peeled and shredded
• 1 cup Silver Floss® or Krrrrisp Kraut® Sauerkraut, drained
• 1/2 cup diced onion
• 1 tsp. salt
• 1 tsp. fresh ground pepper
• 1 Tbsp. butter
• 1 Tbsp. canola oil
• 1/3 cup sour cream
• 2/3 cup grated Swiss cheese

Servings: 4

Serving suggestion: A great side dish with any Austrian or German entree.

Sauerkraut Spaghetti Salad
Created by:
Mark Hamilton
Scottsdale, AZ

Ingredients

• 1/2 lb. raw spaghetti, cut into 2-inch pieces
• 4 cups. Silver Floss® or Krrrrisp Kraut® Sauerkraut, drained and lightly rinsed
• 1/2 cup green bell peppers, thinly julienned
• 1/4 cup pimentos, diced
• 1 cup carrots, peeled and grated
• 1 1/2 Tbsp. parsley, chopped

Dressing

• 3 oz. cider vinegar
• 3 oz. vegetable oil
• 3 oz. water
• 3 oz. sugar
• 1 tsp. dried oregano
• 1 tsp. dry mustard
• 1 tsp. granulated garlic
• 1 tsp. salt
• 1/2 tsp. ground black pepper

For the dressing:
Combine all dressing ingredients in a mixing bowl or blender and whisk or blend together. Toss salad ingredients with dressing and serve immediately or refrigerate overnight to blend flavors.

Servings: 8-10

Tropical Surprise Salad
Created by:
Susan Hovey
Spartanburg, SC

Ingredients

• 1 ripe mango
• 1 can (15.25 oz.) pineapple tidbits with juice
• 1 cup Silver Floss® or Krrrrisp Kraut® Sauerkraut, rinsed and drained
• 1 jar (6 oz.) maraschino cherries, drained

Servings: 6 1/2-cup servings

Serving suggestion: Serve on leaf or romaine lettuce.

Hot & Spicy Sauerkraut Topping
Created by:
Todd Morgan
Boca Raton, FL

Ingredients

• 2 medium onions, cut in half and sliced thin
• 1 tsp. butter
• 1 cup Silver Floss® or Krrrrisp Kraut® Sauerkraut
• 1 tsp. dijon mustard
• 1/2 cup ketchup
• 1 tsp. celery seed
• 1/2 tsp. white pepper
• 3 Tbsp. Tabasco sauce

Servings: 4

Suggestions: Serve as a side or topping for bratwursts, hot dogs, pork, chicken, or hamburgers.

Hot German Potato Salad
Created by:
Nancy Higgins
Cumming, GA

Ingredients

• 5 medium red potatoes
• 6 slices of bacon
• ½ cup medium onion, chopped
• 1 cup Silver Floss® or Krrrrisp Kraut® Sauerkraut, drained
• 1/4 cup water
• ½ cup apple cider vinegar
• 1 tsp. salt
• ¼ tsp. pepper
• 2 Tbsp. parsley, chopped

Servings: 2-4