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SAUERKRAUT-BRAT SOUP

Who has ever heard of such a recipe? Not I!

One of my friends (Marsha) was talking about it last week. She told how she had made this recipe for a church potluck. The soup had sat untouched for quite a while then someone had the nerve to take a small amount. As my friend watched, that person came back for more plus they talked to others about how delicious it was. Soon the soup was all eaten.

Marsha found the recipe in a church cookbook. It had been submitted by Beccy McManus. I have no idea where Beccy got it; maybe it is one that she created.

Well, of course, I asked for the recipe.

It is now in the stock pot simmering.








I’ve invited my son and my daughter to come eat with me tonight. I’ll report our ‘take’ on it after we’ve eaten.





THE RECIPE


4 cups chicken broth 2 potatoes, cubed 1 can cream of mushroom soup 2 carrots, sliced 1 (16 oz.) can sauerkraut, drained 1 medium onion, chopped 1 (8 oz.) can sliced mushrooms 2 T. vinegar 1 lb. brats, cut into small pieces 2 T dill weed


Combine all ingredients and simmer for 2 hours.




Dinner is over. The Sauerkraut-Brat soup was very good. Connie even took a container home for her lunch tomorrow.


Now I can attest to the fact that this is a great meal. I know, it doesn't sound appetizing - nor does it have much appeal to the eyes. However, the aroma and the taste certainly make up for those things. It is delicious. Thanks Marsha and Beccy!


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