Sauerkraut Cream was, is and always will be serve as a Christmas Eve lunch at 12:00. Of course it is no dogma to be serve anytime during the year – it is very simple and very tasty lunch. Just for explanation of my own nomenclature – I do differentiate two different kind of soup containing sauerkraut: 1) Sauerkraut Cream (today’s recipe) – is white, creamy consistency, very simple to make and very tasty and 2) Wallachia Style of Sauerkraut Soup – is red, contains paprika, smoked pork and sausage – very tasty as well and my recipe will be published soon on my blog too.
I would like to wish you all Merry Christmas and thank you for all your nice e-mails, wishes and comments. Have a great Holiday!
Ingredients:
2 cups sauerkraut (with juice)1 hard boiled small potato
2 cups cream
1 tbsp flour
1 hard boiled egg
Directions:
1. Bring sauerkraut to boil. I do usually use the one in jar. The raw one will need some more time – depending on your preferences of crunchiness.
2. Add hard boiled potato (cut into cubes) and mix four with cream and pour over. Cook for couple of minutes.
3. Serve with hard boiled egg, add some salt and event. black pepper (but it is not necessary).
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