Chili is one of my favorite things to eat. I am pro traditional chili, like my Three Bean Chili, but also love those fun twists and crazy additions to find at chili cookoffs. And it’s just so versatile. It’s kind of like toss what you have on hand inside, toss in a tried and true chili seasoning, and you’re off to the races!

DIY Chili Seasoning

For years, making chili never really involved a recipe for me. I would toss a little of this, a little of that into the pot and keep tasting until it felt right.

I grew up watching my mom tear open a McCormick chili seasoning packet, and when I first started cooking, I did the same. Then one day, I didn’t have a packet in the pantry, so I decided to wing it. I started experimenting with my own blend of spices, adjusting here and there, and this is the mix I’ve been using ever since.

How Do You Like Your Chili?

People are very specific about how they like their chili. Spicy or mild? Meat or no meat? Beans or no beans? There are so many options.

My go-to is my Three Bean Chili Recipe, pictured above, and this homemade chili seasoning is the base of that recipe. The beauty of making your own spice blend is that you can easily adjust the heat level. If you prefer it mild, go easy on the cayenne and red pepper flakes. If you love a little kick like I do, don’t be shy.

What Spices Go in Chili?

Classic chili seasoning typically includes chili powder, paprika, garlic powder, onion powder, red pepper flakes, cayenne pepper, and cumin.

While chili powder is the backbone of most blends, it isn’t a complete seasoning on its own. The supporting spices are what give chili depth and that bold, rich flavor.

Some cooks even add unexpected ingredients like chocolate, cinnamon, cornmeal, beer, cola, or wine as their “secret ingredient.” That’s the fun of chili. There is always room to make it your own.

Ingredients in This Homemade Chili Seasoning Mix

My blend keeps things simple and balanced. Find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• chili powder
• paprika
• red pepper flakes
• seasoned pepper
• salt
• cayenne pepper

I skip garlic powder and onion powder because I always use fresh garlic and onion when browning my ground beef. That fresh flavor adds a heartiness that I really love. If you don’t have fresh on hand, add 1/4 teaspoon of garlic powder and 2 Tablespoons of onion powder to the dry mix. 

Many recipes contain cumin, but I don’t use it in mine. I have experimented with it, but for me, too much cumin quickly leans toward a taco seasoning flavor. If you enjoy cumin in your chili, add it lightly at first. You can always add more.

How to Make & Store Homemade Chili Seasoning

Mix everything, and you have the perfect amount for one batch of my Three Bean Chili, which serves about 12 people. If you like to meal prep or make big batches, I’ve included a quadruple batch option in the printable recipe card notes.

Store your homemade chili seasoning in an airtight container in a cool, dry place. It will be ready and waiting the next time a pot of chili is calling your name.

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The next time you’re ready to make a cozy pot of chili, skip the store-bought packet and reach for this homemade chili seasoning instead. Don’t forget to pin this recipe for homemade chili seasoning to your favorite Pinterest recipe board to find it easily!  

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Favorite Chili Recipes 

• White Chicken Chili 
• Cincinnati Chili (Skyline Copycat)
• Chili Cheese Bean Dip
• Homemade Chili Seasoning Recipe
• Buffalo Chicken Chili (pictured above)
• Oktoberfest Chili
• Five Bean Chicken Chili

More Homemade Seasoning Blends to Love 

• The BEST Homemade Pumpkin Pie Spice
• My Homemade Apple Pie Spice
• Make your own Bisquick Mix
• Homemade Taco Seasoning Mix
• Everything Bagel Spice from Scratch
• French Fry Seasoning
• Homemade Poultry Seasoning

The next time a pot of chili is on the menu, skip the packet and reach for this homemade chili seasoning instead. It’s simple, dependable, and full of the kind of bold flavor that turns a regular weeknight dinner into something everyone talks about. Keep it mild, turn up the heat, make it your own — that’s the beauty of it.

Once you make this recipe for chili seasoning, you’ll never buy the packet again!

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Homemade Chili Seasoning Recipe

How to make the very best chili seasoning recipe for the most warming and perfectly spiced pot of chili ever!

Cuisine American

Keyword blend, chili, DIY seasoning mix, homemade, seasoning, spice, what’s in chili seasoning? best spices for chili

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 1 pot of chili

Calories 63kcal

Author Michaela Kenkel

Ingredients

• 2 Tablespoons chili powder
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1/2 teaspoon seasoned pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper

Instructions

• Combine everything together and store in an airtight container until ready to use, or place directly into chili soup.

Notes

This chili seasoning makes one pot of my Three Bean Chili – it serves 12 people. I use fresh onion and garlic if you don’t have it, add in 1/4 teaspoon of garlic powder and 2 Tablespoons of onion powder to the dry mix.

Large Batch Measurements: 1/2 cup chili powder, 1/4 cup + 1 teaspoon of paprika, red pepper flakes, salt, and 2 teaspoons of seasoned pepper and cayenne. Store in an airtight container and use 3 heaping Tablespoons for a batch of chili. Makes 4 batches.

Nutrition

Serving: 1 | Calories: 63kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 2579mg | Fiber: 7g | Sugar: 2g

This recipe was originally posted on October 20, 2020. It has been updated to improve user experience and reshared on February 26, 2026.

The post Homemade Chili Seasoning Recipe appeared first on An Affair from the Heart.

This Slow Cooker Creamy Chicken & Sauerkraut Soup is hearty, cozy, and full of old-fashioned flavor. Tender chicken, classic vegetables, and tangy Frank’s Kraut come together in a rich, velvety broth that tastes like it simmered all day…because it did! Everything cooks low and slow in one pot, and a simple stovetop roux adds the perfect creamy finish. It’s the kind of comforting soup your whole family will love on chilly days, busy nights, or anytime you’re craving soup for dinner!

Crockpot Chicken & Sauerkraut Cream Soup

If you love a good slow cooker recipe, this one is a dream. Everything goes in the pot, and hours later, you’ve got a cozy, flavorful soup waiting for you. The creamy broth pairs beautifully with Frank’s Kraut’s tang, giving it that nostalgic, home-style taste without feeling overly rich.

It’s also a great way to use leftover or rotisserie chicken, a time-saver on busy days. And this recipe makes a big batch, so it’s perfect for a family dinner or for stocking the fridge with easy lunches. Add the optional bacon and green onions on top, and you get even more texture and flavor in every bowl.

This recipe post is sponsored by Frank’s Kraut, but the lifelong love I have for their products and my opinions here are all my own.

This creamy chicken and sauerkraut soup is a modern twist on the classic Amish chicken and sauerkraut soup, which is beloved for its simple, hearty ingredients and comforting tang. Like the traditional version, it’s full of tender chicken, savory vegetables, and of course, that signature sauerkraut flavor, but with a creamy, cozy finish that makes it extra indulgent.

Ingredients in Chicken & Sauerkraut Soup

You can find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

• Cooked chicken – Makes this soup hearty and protein-packed; rotisserie chicken adds great flavor with zero effort.
• Potatoes – Help bulk up the soup and make it extra cozy and filling.
• Bay leaves – Add gentle, savory depth as everything simmers.
• Celery – Brings classic soup flavor and a little freshness.
• Onion – Builds that savory base every good soup needs.
• Carrots – Add color, sweetness, and a little texture.
• Frank’s Kraut – The star ingredient! Its bright, tangy flavor perfectly balances the creamy broth.
• Chicken stock – Creates a rich, flavorful base for the soup.
• Salt & pepper – Simple seasonings that wake everything up.
• Butter – Helps form the roux that makes the soup luxuriously creamy.
• Flour – Works with the butter to thicken the broth.
• Sour cream – Adds the perfect tangy creaminess at the end.
• Bacon (optional) – A smoky, salty finishing touch that takes each bowl over the top.
• Green onions (optional) – Add a fresh pop of color and flavor when serving.

How to Make Slow Cooker Creamy Chicken & Sauerkraut Soup

So easy! Dump it all in the crock pot and come back hours later for dinner!

Add the cooked chicken, potatoes, celery, carrots, onion, Frank’s Kraut, and bay leaves to your slow cooker. Pour in the chicken stock, reserving 1 cup for the roux.

Stir everything together and cover.

Cook on LOW for 6–7 hours or HIGH for about 4 hours, until the vegetables are tender and the flavors have melded.

Remove and discard the bay leaves.

In a small saucepan, melt the butter. Whisk in the flour to form a smooth roux. Slowly whisk in the reserved 1 cup of chicken stock and cook until thickened.

Stir the roux into the slow cooker along with the sour cream. Mix until creamy and well combined. Taste and season with additional salt and pepper as needed.

Serve warm. Top with crumbled bacon and sliced green onions, if you’d like.

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large Dutch oven or soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 35-45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. I don’t recommend freezing this soup.

Love it? Pin it!

If you love this chicken and sauerkraut soup recipe, be sure you keep it close! Pin it to your favorite Pinterest recipe board before you go.

Tips & Substitutions

• Chicken: Rotisserie chicken works perfectly and adds great flavor.
• Vegetables: Feel free to add mushrooms, parsnips, or even a handful of frozen peas at the end.
• Broth: Use low-sodium chicken broth if you need to control your sodium.
• Make it lighter: Swap Greek yogurt for some or all of the sour cream.
• Add smoky depth: The optional bacon takes this soup to the next level.
• Caraway Seeds: Sprinkle some caraway seeds on top for a nutty flavor. 

Health Benefits of Sauerkraut

Sauerkraut brings more to the table than big flavor. Because it’s naturally fermented, it’s full of probiotics that help keep your gut healthy and your digestion on track. It also delivers important nutrients like vitamins C and K, along with minerals such as iron and potassium. When you simmer sauerkraut with tender chicken, the result is a cozy, nourishing soup that delivers protein, probiotics, and plenty of feel-good nutrients in every bowl.

Read More about Sauerkraut in this informative post.

More Soup Recipes to Love

If you love this one, I’ve got a few more delicious recipes for sauerkraut-inspired soups you might want to check out. They’re perfect for anyone who can’t get enough of that tangy, comforting flavor.

• Sauerkraut Chicken Noodle Soup
• Sauerkraut Bratwurst & Potato Soup
• French Sauerkraut Soup (pictured above)
• Cream of Reuben Soup
• Oktoberfest Chili
• Instant Pot Beer Cheese with Kraut & Kielbasa

A big thank you to my friends at Frank’s Kraut for making this soup so simple and so full of flavor. Their sauerkraut is tangy, perfectly crisp, and adds just the right brightness to every spoonful. If you haven’t tried it yet, grab a jar for your next batch of soup or anytime you want to bring a little extra zip to your favorite comfort foods.

Find my entire selection of sauerkraut recipes here.

Even More Sauerkraut Recipes to Love

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long.  Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut! Grab some kraut for yourself on their website!

This soup is everything we love about slow cooking: simple ingredients, effortless prep, and big, satisfying flavor. Whether you’re feeding your family or stocking the fridge for the week, this creamy, kraut-filled bowl always hits the spot. If you love hearty comfort food with a little tangy twist, this one’s going straight to the top of your cold-weather lineup. Let me know when you make it!

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Slow Cooker Creamy Chicken & Sauerkraut Soup

This creamy chicken and sauerkraut soup is a slow cooker dream! Packed with tender chicken, classic vegetables, and tangy Frank’s Kraut, it’s finished with a smooth sour cream and roux base. Perfect for busy days, cozy nights, or feeding a crowd. Optional bacon and green onions take it over the top.

Course Soup

Cuisine American

Keyword chicken, Frank’s kraut, Sauerkraut, Soup

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 8 servings

Calories 431kcal

Ingredients

• 1 1/2 pounds cooked chicken diced or shredded
• 2 small potatoes peeled and diced, about 1 cup
• 2 bay leaves
• 3 stalks celery diced, about 1 cup
• 1 medium-sized onion diced, about 1 cup
• 3 small carrots diced, about 1 cup
• 2 cups Frank’s Kraut drained
• 2 quarts chicken stock divided
• salt & black pepper
• 4 Tablespoons butter
• 4 Tablespoons flour
• 1 1/2 cups sour cream
• 10 pieces of bacon cooked and crumbled (optional)
• Sliced green onions for serving (optional)

Instructions

• To a slow cooker, add: cooked chicken, potatoes, celery, carrots, onion, sauerkraut, and bay leaves. Pour the chicken stock over the top (reserving 1 cup), stir, and cover.
• Cook on low for 6-7 hours or on high for 4 hours.
• Remove the bay leaves and discard.
• In a small saucepan on the stove, melt the butter, and whisk in the flour to form a roux. Next, whisk in the reserved chicken stock and stir as it thickens.
• Stir the flour mixture and the sour cream into the soup until combined.
• Cover and warm for another 15-30 minutes and the soup will contiue to thicken.
• Serve with green onions and chopped bacon if desired.

Notes

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens.

Nutrition

Serving: 1serving | Calories: 431kcal | Carbohydrates: 26g | Protein: 30g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 723mg | Potassium: 861mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3694IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 3mg

The post Slow Cooker Creamy Chicken & Sauerkraut Soup appeared first on An Affair from the Heart.

If you’ve lived in Nebraska long enough, you know the weather can turn on a dime. When the cold sets in, I grab my slow cooker and toss in everything for this Buffalo Chicken Chili. It’s the kind of stick-to-your-ribs dinner that makes hunkering down at home feel pretty great.

There’s even a saying around here: “If you don’t like the weather in Nebraska, wait five minutes and it will change.” This chili has seen its fair share of snowy days in my kitchen.

Buffalo Chicken Chili

If you’re a fan of buffalo wings, this chili will quickly become a favorite. It has the same bold, tangy flavor you get from hot wings, but in a hearty, comforting bowl of chili. The slow cooker makes it almost effortless; just add everything in, set it, and come back to dinner ready and waiting. You can make it as mild or as fiery as you like, depending on which wing sauce you choose, and the toppings let everyone customize their own bowl. Whether it’s game day or just a chilly evening, this recipe is guaranteed to hit the spot.

Crockpot Buffalo Chicken Chili

One of the best parts about making chili in a slow cooker is how effortless it is. You simply add everything to the pot, set it, and let it simmer low and slow while you go about your day. The flavors have plenty of time to meld together, the chicken turns tender, and you don’t have to hover over the stove. It’s the kind of meal that feels comforting and hearty, but without the extra work, which is exactly why this Buffalo Chicken Chili has become a favorite in my kitchen.

Ingredients in Buffalo Chicken Chili

For the complete recipe and instructions, please scroll to the printable recipe card at the bottom of this post. 

• Chicken breasts – Lean and tender, chicken is the perfect protein for this chili. You can also use chicken thighs if you prefer them, or even leftover rotisserie chicken for convenience.
• Onion, celery, and garlic – These aromatics build the flavor base. The celery is especially fun because it ties back to the classic Buffalo wing pairing. 
• Chili powder and cumin – These spices add warmth and depth to balance the tangy hot sauce. If you like a smoky flavor, swap in a touch of smoked paprika.
• Flour – A couple of tablespoons help thicken the broth slightly so the chili has body. If you’re gluten-free, use cornstarch or leave it out; the chili will still be delicious, just a little looser.
• Buffalo wing sauce – The star of the show! I use Frank’s RedHot, but any brand or heat level will work. Choose mild for less heat, or go bold if you like it spicy.
• Canned tomatoes with juice – They add acidity and balance to the richness of the sauce. Fire-roasted tomatoes are a great swap if you want a smoky edge.
• Black beans and kidney beans – A hearty combo that makes the chili filling and satisfying. You can use all of one kind, or swap in white beans or chickpeas if that’s what you like.
• Chicken broth – Keeps everything simmering in a flavorful base. Vegetable broth also works.
• Salt and pepper – Simple seasonings to round everything out. Adjust at the end after tasting, since hot sauces vary in saltiness.
• Optional toppings: green onions, more celery, sour cream, ranch, blue cheese crumbles, or mozzarella cheese. The cool, creamy toppings balance the spice, while the cheese adds that melty comfort-food finish.

How to Make Buffalo Chicken Chili in the Slow Cooker

Dump everything in the slow cooker and set it and forget it! It’s that easy!

Add chicken, veggies, spices, hot wing sauce, beans, tomatoes, and broth to your slow cooker. Stir in the flour to help thicken. Cover and cook on low for about 5 ½ hours.

Ladle into bowls and finish with your favorite toppings, and enjoy!

Making Ahead and Storing Leftovers

• Make Ahead: This chili is an excellent make-ahead meal. You can prep all of the ingredients the night before and refrigerate them in the slow cooker insert (if yours is refrigerator-safe), then just pop it into the base and turn it on the next morning. It will also work as a freezer meal.
• Make this on the Stovetop: No slow cooker? No problem. Add all the ingredients to a large pot, bring to a simmer, and cook for about 1 hour to 1 hour and 30 minutes, stirring occasionally.
• Storing Leftovers: Leftovers keep beautifully. Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, so the next day’s bowl is often even better than the first.
• To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if the mixture seems too thick.
• To Freeze, let the chili cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the slow cooker until hot.

Love it? Pin it!

If you love this buffalo chicken chili recipe, keep it where you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Buffalo Chicken Chili

This chili is simple, but a few small tweaks make it even better.

• Be sure to dice the chicken into bite-sized pieces before cooking so it cooks evenly and is easy to eat in a spoonful.
• If you want extra heat, stir in a splash more hot wing sauce just before serving instead of adding it all upfront; this way, you can taste and adjust.
• Don’t skip the toppings! Ranch, bleu cheese, or sour cream balance the spice and make the chili feel just like eating wings.
• We love to serve alongside cornbread, tortilla chips, or crusty bread to scoop up every drip in the bottle of the bowl!

More Chili Recipes to Try

If your family is chili fans like mine, I have all sorts of ways to enjoy it!

My Five Bean Chicken Chili has a sweet heat and is loaded with beans, my classic Three Bean Chili – my go-to, when Oktoberfest gets underway, my Oktoberfest Chili with bratwurst and sauerkraut always make an appearance. My Mom’s White Chicken Chili, pictured above, is my kids’ favorite, and if you want to go all out, be sure to try this Skyline Chili Copycat for Cincinnati Chili, served over spaghetti!

Of course, I would not be a good friend if I didn’t share my Homemade Chili Seasoning, my recipe for the best chili for chili dogs, this chili cheese bean dip, and my chili mac recipes that are perfect for repurposing leftover chili.

Now, if Buffalo Chicken Recipes and Hot Wings hold the key to your heart, be sure to try my Buffalo Chicken Lettuce Wraps, pictured above, and my Buffalo Pulled Pork, for two more slow cooker meals. My Buffalo Chicken Pizza is a fan favorite, and you can’t beat this Buffalo Chicken Dip or try this Buffalo Cauliflower Dip for lighter fare.

Find all of my slow cooker recipes here and my huge collection of soup recipes here.

This Slow Cooker Buffalo Chicken Chili is hearty, a little spicy, and full of that classic wing-night flavor, and so easy to serve to a crowd. Whether you’re curled up on a cold evening or cheering on your team on game day, this chili is a winner every time.

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Slow Cooker Buffalo Chicken Chili

Hot wings meet chili in this warming Slow Cooker Buffalo Chicken Chili recipe. A simple chili recipe with chicken, beans, celery, and hot wing sauce.

Course Soup

Cuisine American

Keyword Buffalo Chicken Chili, Hot wing Chili, How to make chili with hot wing sauce, slow cooker

Prep Time 5 minutes minutes

Cook Time 5 hours hours 30 minutes minutes

Total Time 5 hours hours 35 minutes minutes

Servings 8 servings

Calories 205kcal

Author Michaela Kenkel

Equipment

• Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker 

Ingredients

• 1 medium-sized Onion diced
• 4 stalks Celery diced (more for serving if you like)
• 3 cloves garlic minced
• 5 small chicken breasts cut into bite-sized pieces
• 1 Tablespoon Chili Powder
• 1 Tablespoon Cumin
• 2 Tablespoons flour
• 1/2 cup hot wing sauce I use Frank’s RedHot
• 2 14.5 ounce cans diced tomatoes with juice
• 1 15-ounce can black beans
• 1 15-ounce can dark red kidney beans
• salt and pepper to taste
• 2 cups chicken stock

Optional Toppings:

• mozzarella cheese, ranch, blue cheese crumbles, Freshly diced celery, green onions, sour cream ranch or blue cheese for serving

Instructions

• Add all of the ingredients (except garnishes for serving) into your slow cooker.
• Cover and cook on low for 5 1/2 hours.
• Ladle into bowls and serve with your favorite toppings.

Video

Notes

Making Ahead and Storing Leftovers

• Make Ahead: This chili is an excellent make-ahead meal. You can prep all of the ingredients the night before and refrigerate them in the slow cooker insert (if yours is refrigerator-safe), then just pop it into the base and turn it on the next morning. It will also work as a freezer meal.
• Make this on the Stovetop: No slow cooker? No problem. Add all the ingredients to a large pot, bring to a simmer, and cook for about 1 hour to 1 hour and 30 minutes, stirring occasionally.
• Storing Leftovers: Leftovers keep beautifully. Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, so the next day’s bowl is often even better than the first.
• To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if the mixture seems too thick.
• To Freeze, let the chili cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the slow cooker until hot.

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 7g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 744mg | Potassium: 699mg | Fiber: 1g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg

This recipe was originally posted in January 2012. It has been updated to improve user experience and reshared on September 23, 2025.

The post Slow Cooker Buffalo Chicken Chili appeared first on An Affair from the Heart.

You guys.  Don’t walk, run to the store and get yourself the ingredients for this one. It’s simply amazing! It’s September, and for me, that means apples. Baking with apples is one of my favorite things. You can’t beat the aroma they give off, and the taste is second to none.

German Apple Kuchen (Apple Cake)

The first time I made this was back in 2016. It was for a tailgate that my parents were attending, and my Dad was celebrating his birthday that day, and also it was the first day of Oktoberfest. We decided to run with the theme, so we grilled bratwurst burgers, and I needed a dessert that was German and yummy for a birthday. Dessert is my dad’s favorite food group. Apple Kuchen was the perfect idea.

Be sure to take a look at my Oktoberfest Chili and these Bratwurst Sliders. They are perfect for celebrating Oktoberfest!

German Apple Cake Recipe

In Germany, “Kuchen” simply means cake, but it often carries a homestyle, from-scratch charm that feels extra special. This Apple Kuchen is no exception, built on a tender, lightly sweet base, layered with cinnamon apples, and finished with a drizzle of vanilla glaze. It’s a dessert that feels both classic and comforting, no matter when you serve it.

Ingredients in Apple Kuchen (German Apple Cake)

For the complete measurements and instructions, please refer to the printable recipe card at the bottom of this post. 

To Make the Cake:

• Granny Smith Apples – Their tart flavor balances the sweetness of the cake and glazes beautifully. You’ll need 4–5 medium apples, peeled, cored, and sliced thin. If you don’t have Granny Smith, Honeycrisp, Braeburn, or Pink Lady apples also work well.
• Butter – Use room-temperature unsalted butter so it creams easily with the sugar. Salted butter works too, just reduce the added salt slightly.
• Sugar – Regular granulated sugar sweetens the cake, while a little extra sugar is mixed with cinnamon for the topping.
• Eggs – Two large eggs help bind the batter and give the cake structure.
• Vanilla Extract – Adds warmth and depth of flavor to both the cake and the glaze.
• Flour – All-purpose flour is perfect here. Make sure to measure it correctly by spooning into your cup and leveling off.
• Baking Powder – Helps the cake rise to a soft, tender crumb.
• Salt – Just a pinch to balance the sweetness.
• Cinnamon – A teaspoon in the batter and more in the topping gives that classic apple-cinnamon flavor.
• Sour Cream – Keeps the cake moist and adds a slight tang. Full-fat or light sour cream both work.

For the Glaze:

Powdered Sugar, Vanilla + Milk – Whisked together with vanilla to make a simple glaze that drizzles over the finished cake. You can adjust the thickness with a touch more milk or sugar, depending on your preference.

How to Make German Apple Kuchen

Gather your ingredients, and you’ll see just how simple it is to bring a little bit of German baking tradition to your kitchen. From the tender cake to the cinnamon-spiced apples and sweet glaze, this Apple Kuchen is a treat worth sharing.

Start by preheating your oven to 350°F. Line a 9×13 baking dish with parchment paper (or just give it a good greasing) so your cake comes out easily later.

In a mixing bowl, cream together the butter and sugar until it’s nice and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Now add this dry mixture to the butter mixture in parts, alternating with the sour cream. You’ll start with flour, add a little sour cream, more flour, more sour cream, and finish with flour. Mix just until everything comes together. Don’t overmix it.

Spread the batter evenly into your prepared pan.

Next, peel, core, and slice your apples into thin wedges (about 16 slices per apple works well). Lay them across the batter in a single layer, covering the whole top.

Stir together the cinnamon and sugar for the topping and sprinkle it evenly over the apples.

Pop the pan into the oven and bake for about 40 minutes, or until a toothpick poked into the center comes out clean.

Let the cake cool for around 30 minutes. While it’s cooling, whisk together the powdered sugar, milk, and vanilla until smooth to make your glaze.

Drizzle the glaze over the cooled (or still slightly warm) cake. Slice it up, serve, and enjoy either warm from the pan or cooled. Leftovers keep best in the fridge.

Love It? Pin it!

If you love this Apple Kuchen Recipe, be sure to keep it close! Pin it to your favorite Pinterest recipe board before you go. 

Tips, Storage, and Make-Ahead Info for Apple Kuchen

Tips for the best Apple Kuchen:

• Slice your apples evenly so they bake at the same rate. Thin slices (around 1/8 inch) work perfectly.
• Use tart apples like Granny Smith for a nice balance against the sweetness of the cake and glaze. If you prefer a sweeter cake, Honeycrisp or Braeburn are great options too.
• Don’t overmix the batter. Stir just until the flour and sour cream are incorporated. This keeps the cake tender and light.
• If you want extra flavor, lightly sprinkle a pinch of nutmeg or cloves over the apples along with the cinnamon sugar. Or try my Apple Pie Spice!

Storage:

• Apple Kuchen keeps well in the fridge for up to 4–5 days. Cover it loosely with foil or plastic wrap to keep it from drying out.
• You can enjoy it warm or at room temperature. The flavor actually develops a little after sitting overnight.

Make-Ahead Tips:

• You can assemble the cake (batter and apple topping) a few hours ahead and refrigerate until ready to bake. Just bring it to room temperature before putting it in the oven.
• The glaze can be made ahead of time and stored in a small container in the fridge. Warm it a bit and drizzle it over the cake right before serving for a fresh, glossy finish.

More German Recipes to Love

If you have been with me for a while, you know that my heritage is both German and Polish, and I have lots of recipes to prove it. I have an entire section dedicated just to sauerkraut! Some of my favorite German recipes (although it feels like naming your favorite child, and it’s really hard to do) are German Onion Pie {Zwiebelkuchen}, Sauerkraut, Bratwurst and Potato Soup, Stuffed Cabbage Rolls (pictured above), and this German Apple Dessert. Find all of my German recipes here.

Whether you serve it warm right from the oven or let it cool to enjoy later, Apple Kuchen is a dessert that brings a little piece of German baking tradition to your table. With its tender cake, cinnamon-spiced apples, and sweet vanilla glaze, every bite is a comforting reminder of home and family. It’s a simple treat that’s perfect for sharing or keeping all to yourself! Let’s get to the recipe!

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Apple Kuchen (German Apple Cake)

A traditional German treat that’s not too sweet, perfectly spiced, and irresistible!

Course Desserts

Cuisine German

Keyword Apple Kuchen (German Apple Cake)

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 15 servings

Calories 228kcal

Author Michaela Kenkel

Ingredients

For the Cake:

• 4-5 medium sized Granny Smith Apples
• 1/2 cup butter room temperature
• 2/3 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sour cream
• 3 Tablespoons sugar
• 1/2 teaspoon ground cinnamon

For the Glaze:

• 1 cup powdered sugar
• 1 1/2 Tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees and line a 9×13 baking dish with parchment paper.
• Cream butter and sugar together in your mixer until light and fluffy. Add in eggs one at a time, add vanilla.
• Sift together flour, baking powder, salt and cinnamon.
• Add flour mixture and sour cream, alternating, starting and ending with flour. Mixing just until each addition is incorporated into batter.
• Spread batter into prepared pan.
• Peel, core and slice apples into thin slices (about 16 slices per apple) place apples in a single layer across top of batter.
• Combine sugar and cinnamon for topping. Sprinkle over top of apple layer.
• Bake for 40 minutes, or until toothpick inserted in center comes out clean.
• Remove cake from oven and let cool 30 minutes.
• Prepare glaze: combine powdered sugar, milk and vanilla, stirring until smooth. Drizzle over top of cake. Serve cake still warm or can be served cooled.
• Store in refrigerator.

Video

Notes

Apple Kuchen keeps well in the fridge for up to 4–5 days. Cover it loosely with foil or plastic wrap to keep it from drying out.

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 143mg | Potassium: 90mg | Fiber: 2g | Sugar: 25g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg

This recipe was originally posted on September 21, 2016. It has been updated to improve user experience and reshared on September 16, 2025.

The post Apple Kuchen (German Apple Cake) appeared first on An Affair from the Heart.

Everybody loves a good dip, but maybe you need some fresh ideas for your next gathering. After all, any party with dips is my kind of party!

I decided that I’d do all of the leg work for you and put all of the most popular dips in one place. That way when you need a recipe for a gathering, tailgating, or even the holidays you can find everything you need all in one place.

Right here you will find over 25 dip recipes, hot dips, cold dips, savory and sweet dips, plus tips on serving them, transporting them, and even tweaking them for your dietary needs and healthier options.

This collection of my favorite dip recipes will have all of your friends and family asking you for the recipes and begging for more! 

And now onto the dips! Simply click on the photo or quick links to access each recipe with its own printable recipe card.

My Most Popular Dip Recipes

If you are curious about what the most popular dip recipes are here at An Affair from the Heart, here are my top three:

Award Winning Crack Dip

Crack Dip is award-winning and deliciously addictive! This mayo and sour cream-based dip come alive by adding Mexicorn, green chilies, and pickled jalapenos. This is a great party dip, guaranteed to please and have everyone coming back for more.

Dill Pickle Dip

Do you love pickle wraps? Then you will love this unique Dill Pickle Dip! This addicting 3-ingredient appetizer is the wrap in dip form! And, So. Much. Easier. Trust me, it’s a big “DILL!”

Texas Trash Dip

This is one of my all-time favorite dips! And I promise you won’t find anything trashy about it. It’s just cheesy goodness! Perfect for potlucks, game days, or summer BBQs – heck I can make a meal out of this Texas Trash Dip!

HOT DIPS

Hot dips are always so warm and satisfying and appreciated by everyone. Scroll down to find some of my very favorite hot dip recipes, we have all of the classics and more!

Spinach-Artichoke Dip

Spinach Artichoke Dip is always a crowd favorite! Spinach, artichoke hearts, and four kinds of cheese combined and are baked to a golden brown to create the most dreamy and creamy delicious dip.

Crab Rangoon Dip

Crab Rangoon Dip is simply the best and always has everyone coming back for more. Perfectly deconstructed Crab rangoon in dip form. And, don’t forget the homemade wonton chips! 

Slow Cooker Crab Dip 

Another delicious fish dip, this one is made easily in your crock pot. Slow Cooker Crab Dip is filled with delicious seafood flavor enhanced by the flavors of cream cheese, green onions, red bell peppers, and the zing of horseradish. 

Jalapeno Popper Dip

Jalapeno Popper Dip is a great way to use up the abundance of peppers in your garden. The bold flavors of jalapenos, bacon, parmesan, and cheddar cheeses come together to make a spicy dip that will have you singing “dip, dip, hooray”! 

Pizza Dip

This cheesy pizza dip is loaded with all your favorite pizza flavors but none of the carbs. Pizza dip is perfect for a Superbowl party or any family gathering. Garnish this dip with fresh basil for a spectacular presentation.

Mexican Bean Dip

Restaurant Style Bean Dip is one of those dishes that I just can’t stop eating! This easy recipe uses canned refried beans and is loaded with cheese. To make this dip complete garnish with your favorite toppings such as cilantro and jalapenos.

Chili Cheese Bean Dip 

Chili Cheese Bean Dip is another wonderful bean dip made with refried beans and the addition of chili. You can use leftover chili or canned. Served warm with tortilla chips, it is oh-so-savory and satisfying.

Queso Dip

Everyone loves queso and this Copycat Qdoba Queso Dip is so simple to make in your slow cooker. This queso would also be a wonderful cheese sauce for nachos or a southwestern cheesesteak sandwich.

Crock Pot Reuben Dip

The only thing better than a Reuben sandwich would be this Slow Cooker Reuben Dip. This zesty dip Reubenizenes all the flavors of Swiss cheese, sauerkraut, and corned beef served with rye crackers. I love to “Reubenize” everything and this recipe is hands-down one of my favorites!

Philly Cheesesteak Dip

You will love all the flavors of a Philly Cheesesteak sandwich in this tasty Philly Cheesesteak Dip.  Tender roast beef, green bell peppers, fresh onions, cream cheese, and provolone cheese are baked together to bubbly perfection. Served with toasted baguette slices and all I can say is… “Get In My Belly”!

Beer Cheese Dip

Beer cheese dip is ideal for game day or an Oktoberfest celebration. However, if you prefer a cheese dip without the beer, try this recipe for Sauerkraut Cheddar Cheese Sauce with Pretzel Bites. 

Slow Cooker Spicy Buffalo Chicken Dip

This spicy dip is reminiscent of those famous chicken wings and is always popular at parties. Creamy blue cheese dip is spiked with your favorite hot sauce and loaded with shredded chicken. Serve with chips, crackers, or cool, crisp celery sticks.

COLD DIPS

Cold dips are a breeze to whip up – no cooking required! They are also simple to transport. These easy appetizer recipes are guaranteed to be gobbled up quickly!

French Onion Dip

This classic dip is loved by all and is so good with fresh veggies or salty potato chips. French Onion Dip goes with any occasion from a holiday celebration to Super Bowl Sunday. To make this dip extra special, garnish the top with sweet caramelized onions!

Everything Bagel Dip

Get out the bagel chips for this dip is it a match made in heaven! If ever there was a dip to be eaten for breakfast, Everything Bagel Dip is the one! But seriously, it is marvelous any time of day.

Cool Spinach Dip

This Creamy Spinach Dip is a classic and always one of the most popular appetizers at every party. Serve this veggie dip with fresh-cut vegetables, a sliced baguette, or crackers. If I have to eat my spinach, this is the way to do it!

Swiss Cheese Dip

Swiss Cheese Dip is made from 3 simple ingredients – mayonnaise, Swiss cheese and green onion. Serve this tasty dip chilled with a variety of different dippers.

Pickled Beet Hummus

How beautiful would this Pickled Beet Hummus be for a baby shower, Valentine’s Day, or any girly occasion? This creamy dip is the perfect blend of chickpeas, garlic, tahini, olive oil, and of course pickled beets that create that gorgeous pink hue! 

Mexican Layered Bean Dip

Mexican Layered Bean Dip is not your average layered dip. Cream cheese is the unexpected ingredient in this delightful version. Get out the tortilla chips and start dipping!

Chicken in a Biskit Dip

Chicken in a Biskit Dip just begs for Chicken in a Biskit crackers! I have fond memories of these crackers and I adore this dip that compliments them so well. I’m certain that you will also love this creamy dip with the flavors of chicken, chives, and Worcestershire sauce.

Easy Dump Salsa 

Homemade Salsa is made so easy by using canned tomatoes and a blender. Add in fresh jalapeno, red onions, and cilantro and the results will be beautifully fresh salsa any time of the year!

Pico de Gallo

Grab the chips because there’s nothing much better than homemade Pico de Gallo with ripe tomatoes, sweet onions, jalapenos, cilantro, and a little bit of lime juice.

Or, if you love fresh corn, red onion, and ripe avocado then you will love this delicious corn and avocado salad which can double as a corn dip salsa.  Also, try my cucumber salsa as another healthy eating option! 

Guacamole

Guacamole is what avocado dreams are made of. This dip will “guac” your world!

Cowboy Caviar

Giddy up! Cowboy caviar is sure to rangle up hungry cow pokes from far and wide!

SWEET DIPS

Sweet dips are the perfect alternative to traditional desserts. Keep scrolling for just a few of my favorite sweet dip recipes.

Caramel Apple Dip

Caramel Apple Dip uses only 4 ingredients and is ready in just a few minutes of prep time! Served with apples or pretzels, this creamy version with bits of toffee is a definite upgrade from your average caramel apple dip. It sure makes it easy to eat an apple a day!

Vanilla Almond Fruit Dip

Creamy, light, and low in calories, this dessert dip has it all! Cool Whip, pudding, and almond extract combine beautifully to complement your favorite fruit. Trust me, you need a Vanilla Almond Fruit Dip recipe in your life.

Margarita Dip

Margarita lovers unite! This Margarita Dip with Pretzels is the perfect bite of sweet and salty with the tang of tequila and lime. If you prefer a cocktail over dessert, this dip is the ultimate combination of both!

More Dip Recipes to Love

It would be way too overwhelming to share all of my dip recipes here in one place, so here I shared all of the classics. But – if you want even more dip recipes to love, you can check out ALL of my Delicious Dip Recipes right here.

Love this Collection of the Best Dip Recipes? Pin it!

This collection of dip recipes is a great addition to your party menus! Pin it to your favorite Pinterest recipe board and have all of these homemade dip recipes right at your fingertips!

Make Them Your Own

Now that you have your pockets full of new dip recipes to try, read on for some clever ways to serve them as well as ways to lighten them up, or tweak them for your dietary needs.

Do you have a way that you like to alter dip recipes when you make them? Or maybe you have a super cute way to serve them at your gatherings? I would love to hear all about it, as would all of my other readers! Please leave your dip recipe tweaks and tips in the comment section at the bottom of this post.

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• We often think of crunchy chips as the best pairing for dips, but there are so many more options than just chips! Fresh sliced breads, crackers, and sliced veggies are all great substitutes for chips. And, if you swap out fresh veggies, you can have twice the amount for a fraction of the calories and fat! 
• Certain dips can be on the higher calorie side so there are some things you can swap out to make them a healthier option. Instead of full-fat sour cream, you can use reduced-fat or fat-free sour cream or plain Greek yogurt. You can also blend cottage cheese in a food processor with a teaspoon of white vinegar or lemon juice until smooth – this is less than half the calories of sour cream!
• For cheese-based dips, you can always use low-fat varieties or vegan options. The same goes for mayonnaise-based dips – you can opt for light mayo or those made with olive oil or avocado oil.
• Many of my dips call for specific kinds of cheese, but you can always experiment with different varieties. For example, if you are not a fan of Swiss cheese, you can easily swap it out with any other white cheese to make an alternative version of Swiss Cheese Dip. 

FAQs ABOUT DIPS!

Here are some of the most frequently asked questions about serving dips.

What are the best dippers for dips? 

What kind of food we serve with dips depends on the type of dip. Crispy potato chips and fresh vegetables such as red pepper strips or carrot sticks are best served with sour cream-based dips. Bread, pita chips, pretzels, and breadsticks are ideal for hummus, tapenade, or bruschetta. Crackers are great for holding up to heartier dips such as a hot crab dip. Tortilla chips or corn chips are perfect for salsa, guacamole, bean dip, and cheese dips. For sweet dessert dips, fresh fruit, cookies, and graham crackers are always a good idea. However, there are no rules when it comes to dips – you can mix it up! 

What are some fun ways to serve dips? 

A bread bowl is always fun to serve dips such as Cool Spinach Dip. A wide-mouthed wine glass or martini glass set inside a deep bowl will provide a pretty container for dips or salsa served with chips. Use a margarita glass in the same way to showcase the Margarita Dip.  For sweet dips, you can hollow out fruits such as an orange or small watermelon to use as your container. A hollowed-out pineapple would be perfect for serving this sweet treat – Pineapple Pretzel Fluff.

What are the most popular dips in America? 

Among the most popular dips in the USA are salsa, guacamole, 7-layer dip, bean dip, queso, spinach artichoke dip, pizza dip, pimento cheese dip, Buffalo chicken dip, French onion dip, and hummus. You can find all of these recipes on my website and in this Collection of the Best Dip Recipes! Make the people happy and bring one of the most popular dips to your next party or potluck.

What are the healthiest dips to make? 

Hummus, bean dips, and guacamole are considered healthy dips as long as the foods you are serving with them are also healthy, such as fresh veggies. Of course, fresh salsa and pico de gallo are very wholesome and loaded with nutrient-rich vegetables. You can make sour cream-based dips healthier by swapping out the sour cream with plain Greek yogurt.

How to Make Dips from Scratch

Do you love all things homemade? Here are two ways you can make your dips from scratch.

• Make your own Sour Cream: You can make your own sour cream for use in any dip recipe that calls for that ingredient. Homemade sour cream will be more caloric, but oh so good! In a clean jar mix together 1 cup of heavy cream, ¼ cup whole milk and 1-2 teaspoons of lemon juice or white vinegar. Cover and let sit at room temperature for 24 hours away from direct sunlight. Check the consistency and if it needs more thickening let it sit up to 24 more hours. Place it in the fridge to stop the fermentation process and allow it to thicken a bit more. Store for 1-2 weeks.
• Make your own refried beans: Some of my favorite dip recipes include refried beans and again if you love all things homemade –  here is a recipe for easy homemade refried beans. This recipe is easily adaptable for pinto beans, black beans, or kidney beans.

How to Transport Your Delicious Dips

• Transporting Cold Dips: To keep your cold dips cool for a longer period, you can use one of these tricks. Place your smaller bowl of dip inside a larger bowl filled with ice. Or, freeze about a ½ inch of water inside a disposable aluminum pan and place another aluminum pan filled with your dip inside the frozen one. 
• Transporting Hot Dips: If transporting a hot dip, I recommend using an insulated container such as a thermal bag. You can also bring it in a microwave-safe container to heat up at your destination. You might opt to prepare it and bake it at your host’s home, but I prefer not to bother the host with that. Hot dips made in crockpots are always great for transporting to an event.

What to Serve with Dips

Now that you have all of these wonderful dip recipes, here are some great recipes for what to serve with them. These air fryer wonton chips are amazing with crab rangoon dip. Baked sweet potato chips would be quite tasty with my pickled beet hummus. Any sour cream-based dip will pair well with homemade baked potato chips. Dip my friend’s recipe for homemade tortilla chips into your homemade salsa, pico de Gallo, or guacamole. Try these Italian style baked zucchini chips with homemade marinara sauce or French onion dip. More perfect dippers for homemade marinara is my recipe for copycat Olive Garden breadsticks or homemade mozzarella sticks. Delish! 

Homemade dips are always appreciated, they are delicious party appetizers and are simple to put together. With this collection of unique and classic dip recipes, I’ve made it easy for you to access all of the goodness of dips in one place.

Now, Let’s Get Dipping with this Collection of the absolute BEST Dip Recipes!

The post A Collection of the Best Dip Recipes appeared first on An Affair from the Heart.

It’s soup season and I am so excited! There is nothing in this world that I find more comfort in than a piping hot bowl of soup. It is truly my favorite, and if given the chance, I would eat soup every single day of the week! So, when Frank’s Kraut asked me to stir up some cold weather comfort food it was no surprise that my brain went straight to soup. (I feel like there is a joke in there somewhere.)

Chef’s Sauerkraut Soup Recipe

A couple of months ago, my parents took a trip to France and Portugal. A large part of France took part on a boat, called the Avalon Water Ways Cruises. My mom enjoyed the meals and would snap photos and send them to me when something was exceptionally tasty. One night, she said “Kala! You would love this soup!” and sent me a photo of her bowl of French Saurkraut Soup. I asked her to ask the chef for the recipe, and she said “He would never give that out, would he?” But she did ask, and he jotted down the ingredients, no measurements, in broken English on the back of a menu. (Thanks, Chef!)

So I set out to make it. I could find nothing even remotely close to it online. So I started playing around with it and this recipe is what my mom has identified to be an almost identical twin.

This is a sponsored conversation I wrote on behalf of Frank’s Kraut®. The opinions are all my own.

French Sauerkraut Soup

This soup is a nod to classic French cooking. The bratwurst gives it a rich, savory flavor, while the sauerkraut adds a delightful zing. Cumin adds a slightly smoky warmth to each spoonful. The sauerkraut’s tartness nicely balances the earthy notes of the vegetables. Stirring in some heavy cream adds a velvety richness to the dish. Top it with fresh parsley for a lovely touch, and you have a bowl of French Sauerkraut Soup on a chilly day.

If you love the flavors in this French Sauerkraut Soup you need to check out these great soup recipes that contain sauerkraut too: Cream of Reuben Soup, Sauerkraut, Bratwurst & Potato Soup, and my Oktoberfest Chili.

Is this French Sauerkraut Soup Good For Me?

Eating French Sauerkraut Soup offers several potential health benefits due to its nutritious ingredients.  The soup contains a variety of vegetables, such as carrots and potatoes, which provide essential vitamins and minerals, including vitamin A, vitamin C, and potassium. The sauerkraut and vegetables are also great sources of dietary fiber, which aids digestion and helps maintain a healthy digestive system.

Including bratwurst or other types of sausage makes this soup a wonderful source of protein, essential for muscle and tissue repair. The ingredients are easily adaptable to fit dietary restrictions or preferences, such as making it vegetarian, vegan, or dairy-free.

THE BENEFITS OF SAUERKRAUT

There are many health benefits to eating sauerkraut both from the cabbage and the fermentation process. Sauerkraut can aid in digestion due to the presence of probiotics and high fiber. It is also high in vitamins such as Vitamin C & K, folate, iron, magnesium, and potassium.

It has been shown to aid in losing weight as it is low in calories, sugar, and fat, plus high in fiber which helps you to feel full longer. Adding a portion of sauerkraut daily can strengthen your immune system, improve your digestion, and possibly reduce your risk of certain diseases.

Check out my Ultimate Guide to Sauerkraut

ingredients in French Sauerkraut Soup

• bratwurst – casings removed, sliced into rounds
• olive oil
• onion – diced 
• garlic cloves – minced
• carrot – diced small or julienned 
• potato – diced, I used a Russet potato
• Frank’s Sauerkraut – drained, but not rinsed
• ground cumin – adds a slightly smoky flavor
• salt and black pepper – adjust to your liking
• chicken stock – or vegetable stock
• heavy cream – can substitute Half & Half or leave it out to make this recipe dairy-free
• fresh parsley – for garnish, optional

How to Make French Sauerkraut Soup

In a large soup pot, heat the olive oil over medium heat. Add in the sliced sausage, and place the lid on the pot. Cook, moving the sausage around and turning it frequently until it is brown on the outside and no longer pink in the middle. When the sausage is cooked, remove it from the pan and set it aside. 

Do not clean out the pot. Add the onion and garlic to the sausage drippings and sauté them for about 3 minutes, or until they become translucent. 

Add the carrots and potatoes to the pot and sauté for another 5 minutes or so. 

Stir in the spices; cumin, salt, and pepper. Add the sauerkraut to the pot.

Cover it all with the stock. Give it a stir.

Bring the mixture to a boil, reduce the heat cover the pot, and simmer for about 20 minutes or until the potatoes and carrots are tender.

With an immersion blender, puree the soup until smooth. Alternatively, you can add the soup to a blender to puree it before returning it back into the soup pot. *Caution! The soup will be hot. Be very careful!

Stir in the cream and keep the soup warm until you are ready to serve it.

Don’t let the soup boil after adding the cream.

Serve the soup hot with sliced sausage and fresh parsley. (I added a little extra sauerkraut to the tops of mine – I can’t get enough!)

Love It? Pin It!

If you love this French Sauerkraut Soup recipe make sure that you can find it! Pin it to your favorite Pinterest recipe board before you go.

FAQs

• Can I use a different type of sausage instead of bratwurst? Yes, you can use other types of sausage like Polish or kielbasa. The choice of sausage will influence the flavor of the soup.
• What’s the best way to puree the soup if I don’t have an immersion blender? If you don’t have an immersion blender, carefully transfer the soup to a regular blender in small batches. Be cautious when blending hot liquids, as they can splatter. Make sure to vent the blender’s lid to release steam.
• Can I make this soup in advance and reheat it? Yes, you can make the soup ahead of time. Allow it to cool completely, then refrigerate it. When you’re ready to serve, gently reheat it on the stovetop over low to medium heat, stirring occasionally.
• How can I make this soup vegetarian or vegan? To make a vegetarian version, omit the bratwurst and use vegetable stock. For a vegan version, use a plant-based butter substitute and vegan sausage.

TIPS & Tricks for Making this Recipe

• You can omit the cream if you prefer a dairy-free version. The soup will still be flavorful, with the sauerkraut providing a creamy texture.
• This soup pairs well with crusty bread or a simple green salad. It is satisfying as a stand-alone dish but makes a wonderful starter at any dinner party.
• You can experiment with additional seasonings like bay leaves, thyme, or paprika to customize the taste according to your preferences.

Feel free to reach out if you have any more questions about making this delicious French Sauerkraut Soup!

Here are some more comfort food recipes I have made with Franks’ Kraut:

• Traditional Reuben Sandwich (pictured above) *Featured in Nebraska Life Magazine
• Homemade Chicken Noodle Soup with Sauerkraut
• Kapusniak(Polish Sauerkraut Soup)
• Beef & Kraut Tator Tot Casserole
• Instant Pot Beer Cheese & Kraut Soup
• Sauerkraut Chocolate Cake
• Reuben Meatloaf
• Reuben Pot Pies

Be sure to check out all of my Sauerkraut Recipes Category and follow my Sauerkraut Recipe Board on Pinterest!

Take some time to visit Frank’s Kraut, find out where to buy the best sauerkraut on the planet, and read about the wonderful benefits of adding it to your diet.  

Follow them on Facebook, Instagram, Pinterest, and Twitter to score all kinds of great recipes.

Squash the cold weather with a bowl of comforting French Sauerkraut Soup tonight.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

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French Sauerkraut Soup

Comforting French Sauerkraut Soup, a creamy blend of carrots, potatoes, onions, and sauerkraut topped with savory sausage. Warming from the inside out.

Course Soup

Cuisine French

Keyword creamy, easy, Frank's kraut, French Sauerkraut Soup, pureed soup, root vegetables, Sauerkraut, Soup

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 380kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
• AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
• Ninja BN701 Professional Plus Blender 
• Cuisinart Stick Hand Blender

Ingredients

• 2 links of bratwurst casings removed, sliced into rounds
• 1 Tablespoon olive oil
• 1 small onion diced (about 1 cup)
• 2 cloves garlic minced
• 1 large carrot julienned or diced small (about 1 cup)
• 1 large russet potato peeled and diced (about 1 1/2 cups)
• 1 cup Frank's Sauerkraut drained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 32-ounce container of chicken stock
• 1/2 cup heavy cream
• Fresh parsley for garnish optional

Instructions

• In a large soup pot, heat the olive oil over medium heat. Add in the sliced sausage, and place the lid on the pot. Cook, moving the sausage around and turning it frequently until it is brown on the outside and no longer pink in the middle. When the sausage is cooked, remove it from the pan and set it aside. 
• Do not clean out the pot. Add the onion and garlic to the sausage drippings and sauté them for about 3 minutes, or until they become translucent. 
• Add the carrots and potatoes to the pot and sauté for another 5 minutes or so. 
• Stir in the spices; cumin, salt, and pepper.
• Add the sauerkraut to the pot and cover it all with the stock. Give it a stir. Bring the mixture to a boil, reduce the heat cover the pot, and simmer for about 20 minutes or until the potatoes and carrots are tender.
• With an immersion blender, puree the soup until smooth. *Caution! The soup will be hot. Be very careful!
• Alternatively, you can add the soup to a blender to puree it before returning it back into the soup pot. 
• Stir in the cream and keep the soup warm until you are ready to serve it. Don't let the soup boil after adding the cream.
• Serve the soup hot with sliced sausage and fresh parsley.

Notes

Store leftovers in the fridge for up to 4 days.

To freeze this soup, place it in airtight containers or ziplock bags for up to 3 months.

Nutrition

Serving: 1 | Calories: 380kcal | Carbohydrates: 18g | Protein: 12g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 881mg | Fiber: 2g | Sugar: 3g

The post French Sauerkraut Soup appeared first on An Affair from the Heart.

Where Is A Skyline Chili Near Me?

THE INGREDIENTS IN COPYCAT SKYLINE STYLE CINCINNATI CHILI

For the actual Cincinnati Chili, which is also known as “Ohio Chili,” you need a few ingredients common to every chili. But, stay tuned, because there are also a few unusual ingredients in this great recipe!

FOR THE CHILI:

• water
• tomato paste – some prefer using tomato sauce, if you opt for it, omit the water.
• ground beef – use lean ground beef
• onion – white or yellow is fine
• chili powder
• apple cider vinegar
• Worcestershire sauce
• unsweetened cocoa powder – can also melt unsweetened chocolate
• cinnamon
• cumin
• cayenne pepper – adjust to your liking of heat. My recipe is a bit on the spicier side.
• allspice
• cloves
• garlic cloves
• bay leaf
• sugar or brown sugar

FOR SERVING:

Depending on how you are serving your Cincinnati chili, here are the serving toppings and options.

• cheddar cheese – shredded cheddar cheese is not optional if you want authenticity. 
• diced raw onion – I used yellow onion, but if you prefer white onions or red onion, go for it!
• red kidney beans 
• oyster crackers
• spaghetti noodles 
• on top of a hot dog on steamed buns

IS THERE CHOCOLATE IN THE CINCINNATI CHILI RECIPE?

There is! Cincinnati chili contains a sweetness that cuts the spicy/savory flavors of cumin and chili powder. The sweetness comes from cocoa powder or unsweetened chocolate, cinnamon, and a bit of sugar that are added in.

HOW TO MAKE CINCINNATI CHILI

Cincinnati-style chili benefits from low and slow cooking just like any other chili or stew recipe. 

HOW TO SERVE CINCINNATI SKYLINE CHILI – 2 WAY, 3 WAY, 4 WAY, 5 WAY 

Other unique aspects of Cincy Chili reflect in how you serve it. First off, beans are not in the chili. Those are served on the side or on top. Next, people in Ohio enjoy oyster crackers on their Cincinnati chili. A lot of grated cheddar cheese on top isn’t too weird, but how about serving the Ohio chili on top of spaghetti noodles?

Pretty far out, right? But not if you are at the ballpark or the football stadium, or any of the other popular locations Skyline chili operates franchises. There, they will only look at you weird if you expect there to be beans in the chili rather than on top of it. And sure, some people order it in a bowl, but most often, it’s over spaghetti, or atop hot dogs “coney style” with a whole lotta shredded cheddar cheese! 

So, this combination of ingredients is popularly referred to as “2 way”, “3 way”, “4 way” and “5 way”. And yes, I am sure there are plenty of funny looks whenever someone orders the 3 way. Let’s just be adults here okay? 

Why Should you Grate Your Own Cheese?

LOVE IT? PIN IT! 

Can’t wait to try this Copy Cat Skyline Cincinnati Chili recipe? Pin it to your favorite Pinterest recipe board before you go to find it easily!

More Chili Recipes To Check Out

I am participating in a chili cook-off today with some other blogger friends, you can find all of their delicious contributions at the bottom of this post. I have several chili recipes and recipes that use leftover chili, too, of my own right here on my website. Here are a few of my favorites:

• White Chicken Chili (pictured above)
• Three Bean Chili 
• Chili Cheese Bean Dip
• Homemade Chili Seasoning Recipe
• Buffalo Chicken Chili
• Oktoberfest Chili
• Five Bean Chicken Chili

So the next time you have a craving for some chili, whip up the best chili: Cincinnati Chili, my friends! 

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Cincinnati Chili (Skyline Chili Copycat)

If you don't have a Skyline Chili near you and you are craving the comfort of an authentic Cincinnati Chili I have you covered with this Skyline Chili Copycat recipe!

Course Soup

Cuisine American

Keyword 3 way, 4 way, 5 way What is Cincinnati chili?, Cincinnati Chili, Cincinnati Chili recipe, cincinnati style chili, copy cat Skyline Chili recipe, how to make cincinnati chili, How to serve Cincinnati Skyline Chili - 2 way, ingredients in Skyline Chili, Ohio Chili, Skyline Chili

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Additional Time 8 hours hours

Total Time 10 hours hours 10 minutes minutes

Servings 6 -8

Calories 522kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)

Ingredients

• 1 1/2 pound lean ground beef
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 onion diced
• 4 cups water
• 1 6 ounce can tomato paste
• 1/4 cup chili powder
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves
• 3 cloves garlic minced
• 1 bay leaf
• 2 Tablespoons sugar or brown sugar

Toppings and Servings

• Grated cheddar cheese is a must. Other optional toppings are chopped onions, kidney beans, oyster crackers and hot chili sauce. Serve in a bowl, on a hot dog or on top of the spaghetti noodles. Optional side: a traditional Greek salad.

Instructions

• In a large skillet or Dutch oven, whisk together water and tomato paste over medium-high heat.
• Add the raw ground beef to the mixture by breaking it apart and crumbling it with your fingers.
• Add in all of the other ingredients, and stir to combine. Bring it to a boil and reduce the heat to a low simmer, cover the pot and let simmer for 2 hours, stirring occasionally.
• Remove the chili from the stove, and cool. Transfer the covered pot to the refrigerator, and chill overnight.
• The next day, skim the grease from the top of the chili, before warming it to serve.

Video

Notes

In a pinch, you can attempt to skim the grease from the top of the chili to serving it the same day, but I highly recommend refrigerating it overnight. It not only makes removing that grease easy, but it also does wonders for enhancing the flavor of the chili itself.

Chili leftovers can be stored in an airtight container in the fridge for 3 days, or frozen for up to 3 months.

To make this recipe in your slow cooker, simply follow the cooking instructions, using your crock pot and slow cook for 6 hours before refrigerating.

Nutrition

Serving: 1 | Calories: 522kcal | Carbohydrates: 24g | Protein: 37g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Cholesterol: 115mg | Sodium: 1186mg | Fiber: 4g | Sugar: 7g

October is Chili Cook-Off month! We have delicious recipes from across the country to get your chili-making to the next level of deliciousness!

#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

• Venison Chili from Cheese Curd In Paradise
• Colorado Green Chili fromThe Fresh Cooky
• Leftover Roast Pork Chili from A Day in the Life on the Farm
• Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
• Instant Pot Chili from Devour Dinner
• Chili con Carne from Karen’s Kitchen Stories
• Smoked Turkey Chili from Palatable Pastime
• My Dad’s Contest Winning Chili from The Spiffy Cookie
• Instant Pot Pork Green Chili from Hostess At Heart
• Black Eyed Pea Chili from Leftovers Then Breakfast
• Pork Chili from Art of Natural Living
• Black Bean Sweet Potato Chili from Life Love and Good Food
• White Chicken Chili from Kathryn’s Kitchen Blog
• Pumpkin Chili from Jen Around The World
• Vegan Butternut Squash Chipotle Chili from Magical Ingredients
• Cincinnati Chili from An Affair from the Heart
• Grilled Pork Tenderloin Chili from The Freshman Cook
• Texas Chili from SmartyPantsKitchen

The post Cincinnati Chili (Skyline Chili Copycat) appeared first on An Affair from the Heart.

While my heritage is primarily Polish, I don’t speak the language, so naming this dish was a bit challenging for me.  Polish Noodles & Sauerkraut is a lot easier to say for me than Kluski Kapusta Kiszona or Polish Haluski — so even though I will explain the traditional terms, for all intents and purposes, we are just going to call this one Polish Noodles & Kraut Casserole.  

This post is sponsored by Frank’s Kraut, but my lifetime love of their delicious sauerkraut and opinions here are all my own.  

SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO.  FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.

The cooler weather has our minds turning to comfort food, and what is more comforting than a casserole made with buttery egg noodles?  This is a stick to your ribs kind of meal.  Although it’s meatless, it’s filling.  We serve it as a main dish, but it also works amazing as a side dish to smoked Polish sausage, and it’s perfect for pot lucks, as it’s always well received.  

But what IS it?  Simply put, it’s noodles i.e. Kluski fried in butter with onion and sauerkraut. I added celery to mine, as I love the flavor it gives coupled with the onion.  Some add mushrooms to give it that earthy flavor.  

I found it challenging to name because it has a few.  I am thinking that is why most of us here in the U.S. call this traditional European dish Noodles & Kraut or Noodles & Cabbage.  

What is Haluski? 

Haluski is a dish made with onions, noodles, and cabbage, pan fried in butter. Haluski is of Polish and Slovakian origin although Ukrainians and Hungarians will disagree.  

What is Kluski? [KLOOSS-kee] 

Kluski is a Polish word that means “dumplings” or “noodles.”  Kluski noodles are similar to egg noodles, and in recipes can be interchangeable.  Kluski noodles are typically made of flour and water, where egg noodles have that addition of, you guessed it, eggs!

What is Kapusta? [kah-POOS-tah]

Kapusta is the Polish name for cabbage, or braised cabbage when referring to the traditional dish made typically with onions, mushroom, and garlic.  

What is Kiszona?

Kiszona means sour cabbage or sauerkraut.  

So, you see, not actually speaking the language, I found it hard to name.  So I decided to call it just what it is, Polish Noodles & Sauerkraut.   This isn’t a dish I remember having as a kid, at least not this traditionally.   However, my daughter is engaged to a man who is of Polish and Lithuanian descent, and they have a meal that is very similar to this, every Easter, and they call it “Polish Spaghetti.” 

This is a photo of me at my first Christmas, sitting next to my maternal great grandmother. She came to the United States from Tarnow, Poland at the age of 16. Her family settled in Nebraska, where she met and married my Great Grandfather and raised their family in Ashton, Nebraska.

I remember visiting her before she passed away when I was in 6th grade. She spoke very little English, so having my grandma there to help translate was always appreciated!  

When Frank’s Kraut asked me to prepare a comfort food/casserole-style dish to welcome in these cooler temperatures, this noodle dish was the first thing that came to my mind.   I have made many, many recipes using their delicious sauerkraut.  One of our favorite casseroles is this Reuben Casserole.  

Until recently, however, I have shared more German sauerkraut meals.  Focusing more on things like Oktoberfest. That was until last month when I shared this Polish Sauerkraut Soup [Kapusniak]   that I started diving more into recipes from my Polish heritage.  

Follow my Sauerkraut Pinterest Board

^Love it? Pin it!^

If you can’t wait to try this recipe, make sure you pin it to your favorite Pinterest board so you can find it later when you want it!

Ingredients in Polish Noodles & Sauerkraut:

• butter
• onion
• celery
• Frank’s Kraut
• kluski noodles

The celery isn’t pictured here, I decided to add it last minute, and loved the results! 

Melt the butter in a heavy-duty pan, I used my cast iron Dutch oven.  I use an oven-safe pan, to ensure that I can move it right from the stove to the oven when it’s time to bake.  Add the celery, onion, and sauerkraut to the melted butter and stir it frequently as it cooks.   While this is happening, in another pan, cook your kluski noodles.

Add a little salt & pepper and stir it all together.  Place it in the oven to bake.  The noodles on top will begin to brown, those are the ones my family always goes for first in any baked pasta dish.  We love that little bit of crunch. 

Let’s talk a bit about my favorite sauerkraut, Frank’s Kraut.  This sauerkraut is the one that I grew up on.  The only one I have ever cooked with as an adult.

Frank’s Kraut comes in cans, jars and my favorite, these poly bags.  When I buy the two-pound poly bags, I always buy extra and pop them in the freezer.  (have you ever eaten frozen kraut?  Oh my! So good!)  Once they are defrosted, I use what I need, then I place any remaining sauerkraut into a mason jar in the fridge.

Frank’s Kraut is one of the most versatile vegetables on the grocery shelf. Kraut provides nutrition and zest to many meals.  It’s made with 3 ingredients; Cabbage, Salt and Water.  It’s low in calories and gluten free, and comes in many flavors.  To learn more check out their website.

LOVE SAUERKRAUT?

Everything you always wanted to know about kraut! Where it comes from, how it’s made and TONS of sauerkraut recipes in this Ultimate Guide to Sauerkraut.

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long.  Follow them on Facebook, Twitter, Pinterest and Instagram for all things sauerkraut!

Check out ALL of my Sauerkraut Recipes!

Let’s get to this recipe for Polish Noodles & Sauerkraut! 

LIKE THIS RECIPE?
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Polish Noodles & Sauerkraut ( kluski kapusta kiszona )

Kluski noodles, onion, sauerkraut and celery fried in butter and then baked to make up a traditional meatless Polish noodle casserole.

Course Pasta

Cuisine Polish

Keyword egg noodles and kraut, haluski, how to make Polish noodles and sauerkraut, KLUSKI KAPUSTA KISZONA, POLISH NOODLES & SAUERKRAUT

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 -8

Calories 320kcal

Author Michaela Kenkel

Equipment

• Franks Kraut, Shredded, Canned, 14-Ounce (Pack of 24)
• Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)

Ingredients

• 1 stick butter
• 1 large onion chopped
• 2 cups Frank's Kraut drained (unrinsed)
• 1/2 cup celery chopped
• 1 16 ounce package Kluski noodles, cooked

Instructions

• Preheat oven to 350 degrees F.
• In a Dutch oven, melt butter over medium-high heat. Add to it: sauerkraut, onion, and celery. Cook, stirring frequently until the onion is translucent and celery is cooked. About 20 minutes.
• While sauerkraut mixture is cooking, boil your Kluski noodles in a pot of salted boiling water. Drain.
• Stir noodles into the sauerkraut mixture.
• Cover and bake for 30 minutes. Remove lid and bake for 15 minutes more. Noodles will begin to turn golden brown on top.
• Serve right from the pot, top with scallions, if desired.

Notes

This serves 6-8 as a main dish, as a side, it will go a lot further. Makes fantastic leftovers!

Nutrition

Serving: 1 | Calories: 320kcal | Carbohydrates: 9g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Cholesterol: 63mg | Sodium: 700mg | Fiber: 1g | Sugar: 2g

The post Polish Noodles & Sauerkraut [Kluski Kapusta Kiszona] appeared first on An Affair from the Heart.

This Polish Sauerkraut Soup is sometimes done with vegetable stock, sometimes chicken, even pork broth in some variations. You can make it with cabbage or kraut. For my version, I use sauerkraut and polish sausage, to make a “hot & sour soup” done in the Polish culinary tradition. 

This post is sponsored by Frank’s Kraut, but my lifelong love of their sauerkraut and opinions in this post are all my own.

SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO.  FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.

Kapusniak, which is pronounced “Kah-Pus-Knee-Ack, traditionally was a vegetarian soup, often times served during Lent. This recipe is my take on a couple of different versions I have tried over the years.  This is the recipe that I serve my family.    

My Polish Sauerkraut Soup Features Chicken Broth And Polish Sausage

Kapusniak brings a heartwarming glow to the kitchen. Every culture that has chickens has a version of chicken soup. Chicken soup never fails us, especially with the weather getting chilly. 

This sauerkraut soup has the flavors of old world traditions. It was typically made in the fall and winter months when the sauerkraut had properly fermented. On a cool and rainy day, a warm bowl of Kapusniak with a bit of rye bread to dip in it? So divine!

Are there other styles of Kapusniak?

Yes, this cabbage soup has many different regional styles and variations. Czechs typically use cabbage. The Poles favor sauerkraut. There are meat and vegetarian versions.  Some styles call for potatoes, but others leave them out. The basics are the same. Cabbage, vegetables and flavorful stock create a very healthy soup!

For my version though, I prefer chicken stock and using Polish sausage. 

Frank’s Kraut is ideal for Kapusniak!

There are many varieties of sauerkraut to choose from. I love Frank’s Kraut for everything I do with kraut. And no joke, I definitely have plenty of sauerkraut recipes handy. 

Franks works wonderfully because it holds up and keeps the crunch. Nobody wants their kraut disintegrating into the soup. 

I recommend rinsing it first. This will wash off a bit of saltiness, but you’ll still have plenty of flavor.  

Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it’s made and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

The Ultimate Guide to Sauerkraut – A complete guide to everything you need to know about sauerkraut or kraut, including information on different variations and regional traditions.

How healthy is cabbage or sauerkraut soup?

Folk traditions and modern science both recognize the benefits of sauerkraut as well as chicken stock based soups. Sauerkraut is full of fiber, vitamins A and C, and full of beta-carotene. It is basically a food built for fighting colds. Chicken stock is anti-inflammatory. So combine sauerkraut and chicken stock to make a great cold fighter. 

Of  course, hot soup just feels good when you have a cold, too.

What kind of sausage is best for Kapusniak?

This is a Polish soup with sausage and kraut in a chicken broth base. I hope you will do it justice with a proper Polish sausage! I am talking Polska kielbasa of course. Kielbasa is the traditional style of polish sausage. 

In the US, kielbasa sausage typically comes in a long spiraling link. It is made with pork. However, Poles take their sausages very seriously. Tons of variety abound.

• Kabanosy – These are thin like an American hot dog, air-dried, then flavoured with caraway seed. They come typically made with pork
• Krakowska – a short and thick sausage which is heat smoked smoked with pepper and garlic from Kraków
• kiełbasa biała – a white veal and bacon sausage and often used in soups too.
• kielbasa odesskie – A much thicker brat style sausage made with beef.
• wiejska  – Also known as “farmhouse sausage”. This is a pork and veal sausage with marjoram and garlic so it is lighter in color but rich in flavor!
• kiełbasa wędzona – This is the style most Americans think of as Polish sausage and is often used in soups like kapusniak.
• Kiszka – A blood sausage that is dark in color and rich in flavor
• Myśliwska – Another style of smoked pork sausage sort of like a smoked bratwurst

If you are looking for any of these fancier styles of Polish sausage for your Kapusniak, then you might find them in the meat counter at your local market. However, I also recommend going into one of those small European markets you see often buried in strip malls. 

You know, the one you always drive by. The one you say you have to go into some day. When you find out they have an amazing variety of polish style sausage? Score!

Ingredients in Polish Sauerkraut Soup (Kapusniak)

• Frank’s Kraut
• Polska Kielbasa
• carrots, celery, potatoes, onion
• olive oil
• bay leaf, caraway seed
• salt & pepper

Again, the use of Polska Kielbasa is purely optional.  As I mentioned before, this soup started out as a vegetarian soup, many times consumed during Lent.

Do rinse your kraut with cool water, and drain it.  The soup still has a delicious sauerkraut taste, but it will keep from the soup getting overly salty.  I love adding caraway seeds.  Optional, but if you enjoy them, I say throw them in!

The potatoes are also optional, and if left out, you’d have a great low carb option.  But I love the heartiness they give.

In your dutch oven, add olive oil, bay leaf and onion and sauté.  After a few minutes add in your Polish sausage.  I always purchase the smoked kind, so it’s already cooked.  Give it a stir.  Add in Kraut.  Let it cook for a few minutes.  

Stir in remaining vegetables, and add in spices (not salt!) and chicken stock.  Bring soup to a boil, reduce heat and cover and simmer for about 30 minutes, or until veggies are desired tenderness.  

Serve hot with a slice of rye bread for dipping.  

I have partnered with Frank’s Kraut on tons of sauerkraut recipes over the last few years.  I wanted to take a minute to thank them for reaching out to me way back when, and asking me to develop recipes for them!

Side note: I love my cool new t-shirt they sent, so I had to add a “Frank’s Kraut Selfie” to this post.  (I have people ask me all of the time if I wear colored contacts.  Nope, that’s my eye color. )  

Frank’s Kraut is been in business since 1905.  They are located in Ohio, and employ many cabbage farmers.  We are like minded in how our communities support their farmers and “take care of their own.”  It’s an honor to work with them! 

Follow along with Frank’s Kraut on their social medias to get delicious recipes all year long.  Follow them on Facebook, Twitter, Pinterest and Instagram for all things sauerkraut!

If you can’t find Frank’s where you live, you can order on their website or buy Frank’s Kraut on Amazon.  

Find ALL of my Sauerkraut Recipes Here

I have used sauerkraut in many other soups.  It’s one of my favorite things to add to soup.  Not only adding a flavor you get no where else, but adding health benefits you can’t get anywhere else.  

Sensational Sauerkraut Soup Recipes:

• Cream of Reuben
• Oktoberfest Chili
• Homemade Chicken Noodle Soup with Sauerkraut
• Instant Pot Beer Cheese Soup with Kraut & Kielbasa 
• Sauerkraut, Bratwurst and Potato Soup

I hope you like Kapusniak as much as I do. This is the sort of simple yet delicious dish that can be passed on to generation after generation. It’s delicious anytime, but I think it tastes especially good on a damp and chilly day.    

Let’s get to the recipe for my Polish Sauerkraut Soup!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Polish Sauerkraut Soup (Kapusniak)

Kapusniak holds a very special place in my heart. My Polish heritage pours love and tradition into making this Polish Sauerkraut Soup.

Course Soup

Cuisine Polish

Keyword How to make Polish Sauerkraut Soup, Kapusniak, Polish soup, Sauerkraut Soup

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 467kcal

Author Michaela Kenkel

Equipment

• Franks Kraut, Shredded, Canned, 14-Ounce (Pack of 24)
• AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue

Ingredients

• 2 Tablespoons Olive Oil
• 1 bay leaf
• 2 cups Frank's Kraut rinsed and drained
• 1 teaspoon caraway seed optional
• 1 pound Polska Kielbasa sliced
• 4 stalks celery chopped
• 3 carrots sliced
• 2 cups white potatoes diced
• 2 32 ounce containers chicken stock
• 1/2 teaspoon pepper
• 1-2 teaspoons salt to taste
• 1 small onion diced

Instructions

• In a Dutch oven over medium high heat, add oil and onion. Sauté for about 5 minutes, then add in kielbasa, kraut and caraway seeds. Cook for about 5 minutes more. Add in carrots, celery and potatoes and cook, stirring occasionally for about 10 minutes.
• Add in chicken stock, cover. When it comes to a boil, turn heat down to medium low. Cook covered for about 30 minutes, or until veggies are desired tenderness.
• Salt and Pepper to taste. Serve hot with a slice of rye bread.

Nutrition

Serving: 1 | Calories: 467kcal | Carbohydrates: 17g | Protein: 16g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Cholesterol: 75mg | Sodium: 1806mg | Fiber: 2g | Sugar: 4g

The post Polish Sauerkraut Soup (KAPUSNIAK) appeared first on An Affair from the Heart.

I have taken the time to compile a collection of the BEST Soup Recipes EVER for you.  Right here, all in one place.  How cool is that?

There is nothing I love more than a piping hot, comforting bowl of soup.  I seriously never get tired of it.  There are way too many options! How could you get bored?  I eat it all year long, even in the heat of the summer.  Apparently, most people associate soup with winter though.  That’s why they deemed January as National Soup Month.  Fine by me! Just another reason to make a pot of soup to celebrate! Am I right?

SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO.  FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.

I asked some of the best food bloggers out there, to share their favorite soup recipes.  The response was amazing! I have taken them and divided them into categories, to help you find them easier.  All you need to do is simply click the link to be taken to each recipe! Easy enough? Let’s get started!

I had to begin our soup sharing with my favorite, Chicken Soup.  My Mom’s Homemade Chicken Noodle Soup is by far, my Number One Comfort Food.  It’s one of the first recipes I blogged. (please excuse the photos – every time I make it, I plan to re-shoot them, but I just decide to eat it instead!! LOL)   I have a couple of interesting twists on Chicken Noodle Soup here on my blog, and some other ways to enjoy chicken soup.

Unordinary Chicken Soups

Italian Chicken Noodle Soup 

Homemade Chicken Noodle Soup with Sauerkraut 

Spicy Chicken Noodle Soup

Chicken Mushroom & Wild Rice Soup

Chicken and Dumpling Soup – Bowl Me Over

Chicken Noodle & Dumpling – House of Nash Eats

Chicken & Rice Soup with Avocado – West Via Midwest

Lemon Chicken Orzo – A Dish of Daily Life

Next up, that classic warming bowl of vegetable soup.  My sister-in-law, Karen, made the very best vegetable beef soup.   I asked her once what she put in it, and she went on to tell me that she just tossed stuff in the pot.  She took her technique with her, when she passed away in 2005, but to this day, I can’t eat a bowl of vegetable beef soup without thinking of her.   

My second favorite vegetable soup? My Grandma Czaplewski’s hamburger soup recipe.  You’ll find the recipe for it here, too.  She didn’t put noodles in hers, but sometimes I do.  My favorite canned soup as a kid was Campbell’s Noodles & Ground Beef.  They quit making it years ago, but when I add Kluski noodles to her Hamburger Vegetable Soup, it’s as close as I can get! Fun Fact: My recipe for Hamburger Noodle Soup was featured on The Today Show’s food website a couple of years back!

Various Vegetable Soups with and without Meat

Vegetable Beef, Barley and Mushroom Soup

Hamburger Soup, with or without Noodles 

Inside Out Stuffed Cabbage Roll Soup

Nana’s Ground Beef & Vegetable – Aunt Bee’s Recipes

Brown Rice Vegetable Soup from Life Currents

Roasted Tomato Vegetable – Bowl Me Over

Zucchini, Tomato and Ground Beef – Aunt Bee’s Recipes

Orzo Soup with Vegetables – Bowl Me Over

Growing up Catholic, we typically only ate meatless meals during Lent.  (can you say family of Carnivores? ha ha ) . As I have grown up, I love a good meatless meal.  Love me some veggies!  I wanted to make sure that I had a collection of soups for the vegetarians, and non-carnivores out there, too!

Meatless/Vegetarian Soups

Cream of Mushroom Soup

French Onion Soup

Easy Black Bean Soup

Pumpkin Curry Soup

Better Than Panera Bread’s Broccoli Cheese Soup

The Driskill Hotel Cheese Soup

Velvety Carrot Cilantro –  Kylee Cooks

Roasted Garlic Mushroom – Life Currents

Roasted Butternut Squash Soup – Life Currents

Homemade Condensed Cream of Mushroom – West Via Midwest

Mom’s Vegetarian Pot Pie Soup – Life Currents

Carrot Soup with Ginger & Turmeric –  Lemon Blossoms

Loaded Cauliflower Soup – Lisa’s Dinnertime Dish

Vegan Red Lentil – Healing Tomato

Butternut Squash Soup with Gingersnap Crumble – Take Two Tapas

Vegan Carrot Curry Soup – The Foodie Affair

Lebanese Lentil Soup with Lemon and Noodles – A Dish of Daily Life

Easy Butternut Squash Soup – A Dish of Daily Life

Easy Potato Soup – Bowl Me Over

While we are on the subject of meatless soups, how about seafood soups?  Can I get a “HECK YEA!!??”  I love a good bowl of New England Clam Chowder, or a creamy Lobster Bisque.  You’ll actually find my recipe for New England Clam Chowder in two sections.  This one and the section marked “Instant Pot.”  The Lobster Bisque recipe you will find here, belongs to my good friend, Lisa, from Lisa’s Dinnertime Dish.  I visited her last October, and she made it for me.  It was absolutely SCRUMPTIOUS.  

Sensational Seafood Soups

Creamy Tomato Seafood Bisque

Instant Pot New England Clam Chowder

Coconut Curry Soup with Shrimp – Lemon Blossoms

Tuna Chowder – Life Currents

Thick & Creamy New England Clam Chowder – Kylee Cooks

Smoked Salmon Chowder – House of Nash Eats

Fancy Bouillabaisse – West Via Midwest

San Fransisco Cioppino – House of Nash Eats

Lobster Bisque – Lisa’s Dinnertime Dish

As promised, here is the section of Instant Pot or Instapot or Pressure Cooker Soups.  Whatever you call them.  Do you own an Instant Pot yet?  I have had one for about a year now.  I have used it a few times, more and more all of the time.  My favorite thing to make in it is definitely soup.  It makes it super easy, it’s one pot and that’s makes less dishes.  #WINNING  If you are considering an Instant Pot, I am very happy with mine.  I own the Instant Pot Lux — it does all sorts of cool stuff!!  It sautés, slow cooks, and even works as a rice maker.  

Instant Pot/Pressure Cooker Soups

Instant Pot Loaded Potato Soup

Instant Pot New England Clam Chowder

Instant Pot Beer Cheese Soup with Kraut & Kielbasa

Instant Pot Chicken and Wild Rice – Lisa’s Dinnertime Dish

Instant Pot Ground Beef & Vegetable Soup – Aunt Bee’s Recipes

Instant Pot Potato Soup with Ham – Bowl Me Over

Pressure Cooker Split Pea with Ham – Lemon Blossoms

Instant Pot Chicken Soup – Bowl Me Over

Instant Pot Thai Butternut Squash – Kylee Cooks

Instant Pot White Chicken Chili – Aunt Bee’s Recipes

Pressure Cooker Bean & Bacon – Lemon Blossoms

Slow cooking soups will never be a thing of the past.  No matter how you speed things up or make them easier, there is just something about coming home after a long day to dinner in the crock pot.  No fuss, just dish it out and enjoy.  When I asked for crock pot soup recipes, everyone had their favorites, and that made this list for you top notch!

Shopping for a new slow cooker?  I LOVE my Hamilton Beach Slow Cooker.  I have the 6 quart one, and it has locks to lock the lid on when you transport it.  Have you ever spilled French Dips in your car?  I have.  That smell doesn’t . go . away .  This is the one I have that I love — > Six Quart Hamilton Beach Slow Cooker

Slow Cooker/Crock Pot Soups

Slow Cooker Beef Enchilada Soup

Crock Pot Chicken Tortilla

Slow Cooked Chicken Enchilada Soup

Slow Cooker Pesto Potato Soup with Meatballs – Life Currents

Slow Cooker Chicken Enchilada – Lemon Blossoms

Crock Pot Broccoli Cheese Soup –  Life Currents

Tomato Parmesan Slow Cooker Soup – Life Currents

Slow Cooker Butternut Squash Soup – Bowl Me Over

15 Bean Soup – Kylee Cooks

Slow Cooker Ham & Shredded Potato – Who Needs a Cape?

Easy Crock Pot Potato Soup – Aunt Bee’s Recipes

Slow Cooker Turkey Taco Soup – Who Needs a Cape?

Slow Cooker Potato Corn Chowder – Lemon Blossoms

Tomato Soup and Grilled Cheese.  That classic combo is one I love and I crave! It totally brings me back to my childhood.   On snow days, my Mom would make my brother and I grilled cheese and tomato soup.  Typically eaten in between day long games of Monopoly.  These days, tomato soup got a lot more grown up.  Check out these great options!

Tomato Soups

Tomato Basil

Fire Roasted Tomato

Tomato Lentil Soup – Life Currents

Tomato Bisque – Bowl Me Over

Vegan Healing Tomato – Healing Tomato 

Chili.  There isn’t anything quite like it, and it seems no two people make it the same.  Tons of meat, vegetarian, beans, no beans, white chili, spicy chili … The options are endless.  Here is a collection of chili recipes that are sure to warm your from the inside out!

All Sorts of Chili

Three Bean Chili

Oktoberfest Chili 

White Chicken Chili

Five Bean Chicken Chili

Buffalo Chicken Chili

Smoky Black Bean Chili – Life Currents

Green & White Chicken Chili – Kylee Cooks 

Best Ever Meaty Mushroom Chili – House of Nash Eats

Chunky Crock Pot Chili – Kylees Cooks

Healthy Ground Turkey Chili – West Via Midwest

Three Meat Chili – Aunt Bee’s Recipes

Slow Cooker Vegetarian Chili with Sweet Potatoes – Kylee Cooks

Just because it’s easy, doesn’t have to mean it has to taste like it! In addition to the Instant Pot soup recipes, I have these amazing soups right here that require little work/ingredients, but taste like a million bucks! I mean … LOOK at that Philly Cheese Steak soup up there! I’m in love.  

Soup Recipes that take 30 minutes 0r less

Philly Cheese Steak Soup in a Bread Bowl

30 Minute Chicken Tortellini Soup – Bowl Me Over

30 Minute Roasted Cream of Cauliflower – Bowl Me Over

20 Minute Black Bean Soup – Kylee Cooks

If you asked 50% of my family what their favorite food was, they would say Italian.   We are a family of pasta lovers, and you can tell by my waistline! (HA!) Combine the comfort of pasta with the comfort of soup and you are sure to make my family smile! How about yours?

Italian Soups

Italian Chicken Noodle Soup 

Tortellini Soup with Spinach & Sausage 

Creamy Chicken Parmesan Soup

Lasagna Soup

Minestrone Soup – The Foodie Affair

Easy Italian Wedding – The Grande Life

The other 50% of my family?  They would shout “MEXICAN FOOD!”  I would be among one of the crowd for sure.  I love Mexican cuisine so much!! Put it in a piping hot bowl of soup and I am one happy mama!!

Marvelous Mexican Soups

Not Your Normal Tortilla Soup

Southwestern Pinto Bean Soup

Chicken Avocado Lime – House of Nash Eats

Easy Black Bean Enchilada – Life Currents

Creamy Chicken Tortilla – Kylee Cooks

Turkey Chili Taco Soup – A Grande Life

Cheesy Taco – House of Nash Eats

Chili Con Carne – Aunt Bee’s Recipes

Low Carb Mexican Beef & Cabbage Soup – The Foodie Affair

When I crave take out Chinese, it’s typically for one reason.  Hot & Soup Soup.  It’s by far one of my most favorite soups, and I have made it from scratch, but I have yet to blog it.  My friend, Kathy, from Lemon Blossoms, has this gorgeous Thai version of hot and sour, that you know I will be trying soon!

Soups with Asian Flair

Oriental Pork Soup

Thai Tom Yum Hot & Sour – Lemon Blossoms

Asian Style Chicken & Corn Soup with Rice – Kylee Cooks

I have so many soups that I couldn’t possibly share them all, and some of them, that are my favorites, didn’t suite fit into any of the categories I had here.   So, I made my OWN category.  It’s my website — I can do that!  I named it “Just Good Soups” because they are that.  They are just plain good.  You’ll find them below that will take you to the direct link, here on my blog, for ALL of my soup recipes.  

See All of my Soups

Just Good Soups

Cream Of Reuben Soup

Sauerkraut, Bratwurst and Potato Soup

Potato, Green Bean and Bacon Soup

Hamburger Soup, with or without Noodles — This recipe was featured on The Today Show Food website.  I love it because it’s my Grandma’s Recipe.

Cabbage Bleu Cheese Soup – Taxi’s Omaha Copy Cat Recipe

The Best Ham & Bean Soup – Hostess at Heart

For Mardi Gras – Shrimp, Duck and Andouille Sausage Gumbo

^ Love this Collection? Pin it before you go! ^

I sure hope that you have found lots of new soup recipes that you and your family can enjoy for months and months to come.  As always, your comments, ratings and shares are appreciated.  Tag me in social media, so I can see what you’re eating!

The post A collection of the Best Soups EVER appeared first on An Affair from the Heart.

The holidays are right around the corner.  Isn’t it hard to believe?  But crazy as it may sound, before you know it, the weekends will be full of family gatherings and holiday parties.  What are you going to serve your guests? The same ‘ol same ‘ol?  Sure, it’s nice to have your signature dish, I am all about tradition, but switching up the routine with a new appetizer?  Why not?? These Steak & Kraut Pinwheels make a delicious warm appetizer, or would make a perfect light lunch with a tossed salad.

This recipe was developed for and sponsored by Frank’s Kraut, but my lifelong love of their delicious sauerkraut and opinions here are all my own.  

^Love them?? Pin them!!^

Your family will devour these pinwheels, and your friends will ask for the easy recipe.  Isn’t that what we all want when we make a recipe for a party?  No one wants to have the full plate or half eaten bowl of dip to take home at the end of the night.  We want people to rave about the taste and ask for the recipe so they can make it at home.

A couple of years ago, I went to a little Christmas party, held by one of my daughter’s friend’s moms. She said that everyone was to bring an appetizer, and at the end of the night, we would vote on which we liked the best.  The top three won prizes.  I knew just what to bring.  My nephew’s girlfriend had brought a dip over to our house that summer for a pool party.  She called it “Crack Dip” and the moment I tasted it, I knew why.  Sure there are a lot of dips named “Crack Dip” on the web.  But I couldn’t change the name.  Well, that was until it was voted the best at the party, and I accepted my “award.” Prize, award, call it what you want.  I had taken first place.   Since then, that dip had always been called {Award Winning} Crack Dip.

My relationship with Frank’s Kraut spans a few years.  I have developed many sauerkraut recipes for them.  Grilling recipes, soups, salads, appetizers, even a cake!  and Rueben recipes that will blow your mind.  My love of Frank’s Kraut doesn’t just span years, it spans decades.  It’s the only sauerkraut my family has ever eaten.  Coming from Polish and German decent, that’s saying something, isn’t it?

LOVE SAUERKRAUT?

Follow along with Frank’s Kraut on their social medias to get delicious recipes all year long.  Follow them on Facebook, Twitter, Pinterest and Instagram for all things sauerkraut!

Ingredients Needed for Steak & Kraut Pinwheels with Caramelized Onions and Cheddar Cheese:

• Thinly cut sandwich steak
• Frank’s Kraut
• Sweet Onions
• Butter, Mayo, Cream Cheese, White Cheddar Cheese
• Horseradish Sauce
• Chives
• Refrigerated Pizza Dough

How To Make Steak & Kraut PinWheels:

1. Roll out refrigerated pizza dough into a rectangle shape.
2. Spread sauce made of cream cheese, horseradish sauce, mayo and chives.
3. Top with thinly cut steak, browned with salt and pepper.
4. Add caramelized onions and Frank’s Kraut.
5. Top with shredded cheese.
6. Roll from long end, stretching the end piece to secure tightly.
7. Cut into slices bout 3/4″ wide.
8. Lay on cookie sheet to bake.

The dough baked up fluffy on the inside and crispy on the outside.  Bursting with flavor and oozing melty cheese.  What’s not to love??

If you are a fan of sauerkraut like we are, you are going to love the assortment of appetizers I have that have that tangy goodness stirred right in!

So, whatever you do.  Give these little beauties a try.  Wow your guests, feed your family, just give them a try.  When you do, come back and let me know what you think?  I love that!!

Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it’s made and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

LIKE THIS RECIPE?
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Steak & Kraut Pinwheels with Caramelized Onions and White Cheddar Cheese

Steak & Kraut Pinwheels are pizza dough wrapped around thinly sliced steak, sauerkraut, and caramelized onions with a horseradish cream sauce. Not your everyday boring appetizer!

Cuisine American

Keyword Steak & Kraut Pinwheels with Caramelized Onions and white cheddar cheese

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 16 pieces

Calories 214kcal

Author Michaela Kenkel

Ingredients

• 1 tube refrigerated pizza dough
• 1/2 large sweet onion sliced thin
• 1/2 heaping cup Frank's Kraut, drained
• 1 Tablespoon butter
• 1 heaping cup thinly sliced steak, i.e. sandwich steak
• 8 ounces sharp white cheddar cheese shredded
• 4 ounces cream cheese softened
• 1 Tablespoon horseradish sauce
• 1 Tablespoon mayo
• 2 teaspoons chives

Instructions

• Preheat oven to 425 degrees. Line a cookie sheet with a slipat mat or parchment paper.
• In a skillet over medium high heat, melt your butter. Add thinly sliced onions to your butter. Stirring them until they are caramelized. About 8 minutes or so. The onions will be browned and fragrant.
• Add kraut to onions and cook for a couple of minutes more. Remove from pan.
• Add your steak, thinly cut into thin strips, to your skillet. Salt and pepper and cook until done. About 5 minutes. Remove from pan.
• In a small bowl, mix up cream cheese, mayo, horseradish sauce and chives.
• Roll your pizza dough out into a rectangle shape. I rolled mine onto a cutting board.
• Spread cream cheese mixture over dough, stopping just shy of the edges.
• Sprinkle with prepared steak, onions and kraut.
• Sprinkle with cheese.
• Roll the dough from the long side, taking care to stretch the edges to seal.
• Cut into slices, about 3/4" thick.
• Place on cookie sheet, bake for about 17 minutes, or until brown.
• Serve hot.

Nutrition

Serving: 1 | Calories: 214kcal | Carbohydrates: 5g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 301mg | Fiber: 1g | Sugar: 2g

The post Steak & Kraut Pinwheels with Caramelized Onions and White Cheddar Cheese appeared first on An Affair from the Heart.

Guys.  I don’t just like soft pretzels.  I REALLY LIKE soft pretzels.  Those places at the mall?  That smell wafting through the air?  It’s like in the cartoons.  When the scent of something amazing turns into like that long beckoning finger…. “come …. buy the pretzel … you know you want the pretzel….” And you do, and you eat it in your car and all is right with the world.  How have I never made pretzels before? I have always wanted to.  I also just assumed that they would be super difficult to make.  Guess what?  I was so wrong.

This post is sponsored by Frank’s Kraut.  The lifetime love of their sauerkraut and opinions here are all my own.

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Last year, I thought about making pretzels.  Then I had a brilliant idea,  Why make cheese sauce, when you can make sauerkraut cheese sauce?!  The Super bowl had just passed, and recipes had all turned their heads toward outdoor grilling. I stashed the idea away.  Knowing it was tucked away in my back pocket, for when it would be ideal.  Oktoberfest.

Oktoberfest began on September 22nd in Germany.  Typically by now I have shared at least one new recipe with you, celebrating this most glorious time of year.  I’m not sure where September went, but *poof* it’s gone.  But never fear!! Oktoberfest is still going strong, and I have come through for you!

What is Oktoberfest?

Oktoberfest is held every year in Munich, Germany. It typically lasts 16 to 18 days, running from mid to late September, through the first weekend in October. Nearly 6 million people from around the world attend this fun filled beer festival each year.  The celebrants consume large amounts of beer, ride amusement park rides, listen to music and eat all sorts of Oktoberfest food!

You all know that I have LOTS of sauerkraut recipes on my blog, right? My food blogging friends have even jokingly refer to me as the “Kraut Queen.” You can break down my recipes into a couple categories within the “Sauerkraut Recipe Umbrella” though.

Take for instance, Reuben Recipes.  I have LOADS.  You wouldn’t believe the different foods I have Reubenized.   Then there are the basic Kraut Recipes.  Like for instance, my Sauerkraut Salad.  Perfect for just gobbling up all on it’s own, or use it for topping burgers and brats and hot dogs. or the not-so-basic, Sauerkraut Chocolate Cake.  The best darn chocolate cake I have ever sank my teeth into,   YUM!

Then there are the recipes that I would call my Oktoberfest Recipes. Many, not all of my favorites contain kraut.

My Favorite Oktoberfest Recipes:

• Brat Burgers – Perfectly seasoned, flavorful brat burgers — looks like a burger, tastes like a bratwurst! Top it with a mound of sauerkraut, and grab yourself a cold one.  Perfect for Oktoberfest, tailgating, or just any ‘ol time!
• Oktoberfest Chili – An Oktoberfest twist on a classic chili – spicy, hearty and flavorful, made with bratwurst and sauerkraut.
• Apple Kuchen (German Apple Cake) – A traditional German dessert made of a ‘not too sweet’ cake, a layer of fresh apples sprinkled with cinnamon and sugar, and drizzled with vanilla glaze.  Heavenly!
• German Onion Pie (Zwiebelkuchen) – This savory Onion Pie is known as Zwiebelkuchen in Germany, translating to “Onion Cake.” It’s a pie with caramelized onions, bacon and topped with an egg mixture.
• Sauerkraut, Bratwurst and Potato Soup – A creamy, slightly tangy soup full of veggies, potatoes, bratwurst and sauerkraut.

Now, I have a new favorite.  These pretzel bites and cheddar sauerkraut cheese dip paired perfectly with my favorite Oktoberfest beer.  And guess what? Aside from the frozen bread dough coming to room temperature, they took no time at all to make.  No dough making, no mixing, kneading, nothing.

Just grab some frozen bread dough rolls from the freezer in the morning and the rest happens later. Let them soften in a warm place.  When the dough has thawed, preheat your oven to 450 degrees, and bring a pot of water and baking soda to a rolling boil on the stove.  Line a cookie sheet with parchment paper and coat it lightly with olive oil.

Take each roll and stretch it out.  Cut each roll into about 6 pieces.

 Roughly roll each piece  into a ball.

Drop dough balls a few at a time, into the water, and boil for 30 seconds.

Place the dough balls on the prepared cookie sheet, and brush them lightly with egg wash and sprinkle them with coarse sea salt.

Bake them for about 10 minutes, or until they are nicely browned.

While they are baking, make your cheese sauce.  Make a roux with butter and flour.  Add warmed milk and whisk until smooth.  Add cheese.

Hand shredded, sharp cheddar and extra sharp white cheddar, whisk until melted.  Whisk in chopped sauerkraut.

Serve immediately.  Warm pretzels and warm cheese topped with a sprinkling of caraway seeds.

I always have cans of Frank’s Kraut in my pantry.  But I have to say, their poly bags are my favorite.  The two pound ones, I keep them in the freezer if I am not going to eat them right away.  If I open one and have some left?  I put it in a mason jar and store it in the fridge.  Those little packs though?? Those are amazing!! They come in so handy.  For this recipe, I used one of them, and it was the perfect amount!  My son’s girlfriend takes them to work in her lunch and eats it right out of the package with a fork.  Girl after my own heart!

FRANK’S – CREATING AMERICA’S BEST TASTING SAUERKRAUT SINCE 1905

“The making of sauerkraut is a time honored tradition that has been passed down among families for generations. While there are many varieties and types of sauerkraut the basic preparation method is a follows: take cleaned and shredded white cabbage and place into a sealable container, add salt and apply a lid to induce pressure. The salt drains the water out of the cabbage and allows the cabbage to ferment in its own juice. A week or two later you will have fresh, delicious sauerkraut.”  –  The Story of Sauerkraut eBook

What do you say we get to that recipe?? 

Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it’s made and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Quick Pretzel Bites with Sauerkraut Cheddar Cheese Sauce

These Quick Pretzel Bites with Sauerkraut Cheddar Cheese Sauce are a fantastic Oktoberfest treat. The soft salted pretzel bites dunked in the cheese sauce, with that zing of kraut, perfect in every way.

Cuisine German/American

Keyword Quick Pretzel Bites with Sauerkraut Cheddar Cheese Sauce

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 36 pretzels

Calories 111kcal

Author Michaela Kenkel

Ingredients

For the Pretzels:

• 6 frozen dinner rolls
• 2/3 cup baking soda
• 10 cups water
• Olive oil
• 1 egg yolk beaten with 1 Tablespoon water
• Coarse Sea Salt

For the Sauerkraut Cheese Sauce:

• 1 Tablespoon unsalted butter
• 1 Tablespoon flour
• 1/2 cup milk warmed
• 2 ounces sharp white cheddar hand shredded not the pre-shredded kind
• 2 ounces cheddar cheese hand shredded not the pre-shredded kind
• 1 1/4 ounce package Frank's Kraut, drained and chopped finely (about 1/4 cup)
• caraway seeds for serving

Instructions

To Make the Pretzels:

• Thaw dough.
• When the dough has thawed, preheat your oven to 450 degrees, and bring a pot of water and baking soda to a rolling boil on the stove. Line a cookie sheet with parchment paper and coat it lightly with olive oil.
• Take each roll and stretch it out. Cut each roll into about 6 pieces. Roughly roll each piece into a ball.
• Drop dough balls a few at a time, into the boiling water, and boil for 30 seconds.
• Place the dough balls on the prepared cookie sheet, and brush them lightly with egg wash and sprinkle them with coarse sea salt.
• Bake them for about 10 minutes, or until they are nicely browned. Move to a cooling rack for a couple of minutes.

To Make the Sauerkraut Cheese Sauce:

• While they are baking, make your cheese sauce. Warm Milk in the microwave. Make a roux with butter and flour. (melt butter over medium heat in a saucepan. Whisk in flour until dissolved and smooth) Add warmed milk and whisk until smooth. Add cheese. Whisk until melted. Whisk in chopped sauerkraut. Pour into a bowl, top with caraway seeds if desired. Serve cheese warm with warm pretzels.

Notes

pretzel bite recipe adapted from The Fountain Avenue Kitchen's recipe

Nutrition

Serving: 1 | Calories: 111kcal | Carbohydrates: 12g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1412mg | Fiber: 1g | Sugar: 3g

LOVE SAUERKRAUT?

Follow along with Frank’s Kraut on their social medias to get delicious recipes all year long.  Follow them on Facebook, Twitter, Pinterest and Instagram for all things sauerkraut!

The post Quick Pretzel Bites with Sauerkraut Cheddar Cheese Sauce appeared first on An Affair from the Heart.