Sauerkraut and Kidney Bean Soup

Sauerkraut and Kidney Bean Soup


  • 2 T cooking oil
  • 2T flour
  • 1/2 t onion flakes
  • 1 #2 can red kidney beans
  • 2 #2 cans sauerkraut (Bavarian with caraway seeds is best)


Combine the sauerkraut and onion flakes into a pot. Add about 1 can or less of water to thin out the tartness a bit. (Adjust to taste.) Cook for approx.10 min. While the sauerkraut is cooking, in a separate pan, make a roux or zapraska by combining approximately 2 tablespoons of oil and 2 tablespoons of flour and browning on low to medium heat. Keep stirring until the mixture turns a deep, golden brown. Add more oil and/or flour as necessary. Stir in the kidney beans and mix well for only a few seconds. Pour the mixture into the sauerkraut and blend well. Simmer until it starts to boil, or longer. Notes: If I can't get the Bavarian sauerkraut, I add some caraway seeds to the sauerkraut. I personally like to let the dish sit for awhile, then reheat it before serving--or else I make it the day before, refrigerate it, then reheat. This seems allows the flavors to blend more.

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