Sweet n "Saur" Cabbage Soup

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My soup turned out very salty. I had to keep adding cider and water to tone it down. I also added another handful of shredded potatoes and a large, cut up apple. If I make this again, I'll be sure to use low sodium chicken broth and just lightly salt the cabbage as it cooks down. I did rinse the kruat...but maybe not quite enough.

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I watched the show again and seen a few postings about when to add the cabbage. Per the show she drained the cabbage in water and added at the end prior to serving.

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This combo of ingredients tasted o.k., but left my poor kids with tummy cramps all night. I will not make again.

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This soup is very fast to make. The only change I made in it was to cook it longer than just 30 minutes. The saurekraut is still too tart at that point. I simmer it for about 1 1/2 hours on the stove and then it tastes done. If you don't realize what truly cooked saurekraut tastes like I suppose you would think that 30 minutes is okay. You will have a lot left over to enjoy the rest of the week.

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Saw this on Rachael's program yesterday. Made it tonite. My family loved it. Our son, who wasn't sure he would eat it because he doesn't care for cabbage or saurkraut, ate 3 bowls! Didn't have ham so used chicken broth with lots of chicken meat and a few slices of summer sausage. Also didn't have apple cider so used a couple tbsp. cider vinegar and more chicken broth. Also didn't have hash browns so I shredded a couple raw potatoes. Deffinitly will make often as cabbage and all the other ingredients are always available and so good for you.

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I really like the sweet & sour flavor of the broth, but there was just something I wasn't that crazy about with this soup...perhaps the cabbage? I'm not sure what it was, it was good, just not amazing. Also the recipe made a TON, easily 8 servings...and I was only serving 4, so now I have lots & lots of left over soup that likely won't get eaten. I made it with the grilled cheese sandwiches from this show, and those were fabulous!

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soup is very tasty has ingredients I would not of thought to combine. as for the saurkraut...were we all reading different copies of this recipe? "Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock" It is printed in the recipe people......no one forgot to say when to add the saurkraut. Very Enjoyable!!! Thanks food network.

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This soup is one of Rachel's best. I didn't put in the carrots and I used Splenda and just a little honey and it was outstanding. I also added a few drops of Tabasco. The flavors are really interesting together.....I'm thinking next time I will add some chopped apple in the last five minutes of cooking. Although the recipe doesn't say when to add the kraut, it was not too hard to figure out to just add with the last group of ingredients.

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This recipe was great for my leftovers from St. Patrick's Day. I used chopped corned beef instead of ham. I didn't have carrots, potatoes, or cider so I skipped them. And I used vegetable stock instead of chicken. Even with these changes it was delicious. It's a very versatile recipe and I will keep this one handy.

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Although sauerkraut is listed in the ingredients, there's no mention of it anywhere in the body of the recipe.