Mennonite Sausage and Parmigiano-Reggiano Soup

Pink Horizon • August 14, 2017 • No Comments



1 – 1 1/2 C dry wild mushrooms
1 1/2 lb Mennonite sausage, casing removed, cut into 1/2 in cubes
4-5 L water
3 T olive oil
1 large onion, diced
2 cloves garlic, minced
2 C sauerkraut, drained and rinsed
4 potatoes, diced
4 in x 4 in Parmigiano-Reggiano rind, about 1 inch thick
1/2 bunch fresh parsley, chopped
salt and pepper, freshly ground
sour cream


Soak mushrooms in 2 C of boiling water for 30 min.
Without stirring, strain 1 C of the liquid and reserve.
Discard the remaining liquid, rinse mushrooms and finely chop.
Bring large pot with 4-5 L water to a boil.
Add sausage, mushrooms and the reserved liquid.
Bring to boil, reduce heat, cover and simmer for 30 min.
In the mean time, lightly brown onions and garlic in oil.
Add sauerkraut and fry until just softened.
Add potatoes and cheese.
Bring to boil, reduce heat, cover and simmer for 20-30 min,
stirring and checking the rinds.
Ready when the potatoes are cooked and cheese has melted off the rinds.
Discard the rinds.
Stir in parsley, salt and pepper.
Serve with sour cream.

Match made in Heaven:

Serve with sour cream and a big piece of freshly baked White Bread.

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Recipe Title
Mennonite Sausage and Parmigiano-Reggiano Soup
Average Rating
5 Based on 2 Review(s)
Categories Soup
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