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Submitted by: Amy Sand, Ellendale, North Dakota A surprising soup that will satisfy your craving for something different yet familiar. 1 ring home-style sausage (homemade is best) Slice the sausage in half lengthwise and remove the skin. Slice the halves into thin slices and place in large soup kettle. Cover with water and bring to a boil. Let this simmer as you continue. Peel and cube potatoes and put them in the kettle until you have a layer as thick as the meat. Cover the potatoes with chicken broth and continue to simmer. Prepare the knoephla by mixing flour, egg and salt. Add enough water to make a firm dough. Knead until smooth. Let rest. While the knoephla is resting, add the sauerkraut. I can mine in quarts so usually I add 1 quart. (The layer should be similar to the meat and potato layer.) Add more chicken broth to cover the kraut and continue to add water or broth according to taste until the level of the liquid is 3 inches above the sauerkraut. When the liquid is boiled good and the potatoes are just about done, start cutting in the knoephla. With a clean sharp scissors in one hand the dough in the other, hold the dough above the kettle and snip little pieces of dough off and let them fall into the soup. The liquid should continue to boil during this process. When all the dough has been snipped into the soup, stir and check for taste and thickness. Simmer a couple of minutes and serve. This soup should cook as fast as you can prepare the ingredients.
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