Meatball and Sauerkraut Soup

Today was a first for me. I made Meatball and Sauerkraut soup. It doesn't look exceptionally tasty, but it really is! I found this recipe on allrecipes.com but modified it for what I had. Take a look at the recipe here. There is a picture with the original recipe. Below is how I made it. It was really easy to do.

SAUERKRAUT SOUP
Heat about a quart of water to boiling.
Take 3 tablespoons of butter and melt.
Add 1/2 chopped onion. This wasn't in the original recipe. I use this for extra flavor.
When the onions are transparent, add 1/4 cup flour. Stir together until all the butter is soaked up.
Add the water and whisk vigorously.
Add 1 can evaporated milk. NOT the sweet milk! Whisk some more.
When the milk gets hot, but not boiling, add some precooked meatballs and sauerkraut.
Simmer on low until all is hot. This will take about 30 minutes.
If you need to thicken the liquid, do so.
Salt and pepper to taste.

I made about 4 servings because I had a dozen meatballs on hand.

This is really a yummy recipe, but, like I said, it doesn't look that yummy.

If you try it, let me know. I'd be intrigued to see if you liked it.

EEEEWWWWW!!!

Saurkraut salad.  

WRONG!

YUM!

Once upon a time, very long ago, I dated a really great man. His Mom invited me over for dinner on Sundays or Saturdays, depending upon when we had a date. He always apologized for his Mom's cooking not being up to par.Well, let me tell you...she was a fantastic cook! I learned so much from her. Including this scary sounding salad.

Now, saurkraut salad...doesn't sound that great, does it? If you like saurkraut, even a little bit, you'll love this salad. It doesn't taste like saurkraut. It does have crunch and flavor.

Here's how you make this simple recipe.

Saurkraut Salad
Saurkraut, canned, in a jar or in a plastic bag
Crunchy veggies like celery, carrots, onions, radishes, cukes, green peppers, etc.
Equal parts white wine vinegar, cooking oil (not olive), sugar

Place equal parts white wine vinegar, cooking oil and sugar in a saucepan over low heat just until the sugar dissolves. Remove from heat to cool.

Place saurkraut in a colandar, rinse and drain well.

Peel and chop or grate your veggies.

Place saurkraut, veggies and cooled vinegar mix into a bowl. Stir well.

Salt and pepper to taste, if you like. It gives more color and flavor.

You may eat this at room temperature, but I like it best when it has been refrigerated until cold.

Crunchy, sweet and yummy!

Now, Mr. K, you were blessed with a great cooking Mom all of your years. You didn't even know it!