Hot and Sour Soup with Frank’s Kraut and Pastrami

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Hot and Sour Soup with Frank’s Kraut and Pastrami
Hot and Sour Soup with Frank’s Kraut and Pastrami
Votes: 8
Rating: 4.13
You:
Rate this recipe!
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
Hot and Sour Soup with Frank’s Kraut and Pastrami
Votes: 8
Rating: 4.13
You:
Rate this recipe!
Instructions
  1. Dice pastrami and vegetables into similarly sized pieces and set aside; pastrami in one bowl vegetables in another.
  2. Place pastrami in a pan over medium heat with about a tablespoon of oil or melted butter. Sautee until meat begins to brown slightly. Place browned meat back in bowl and set aside.
  3. Place vegetables into pan and cook over medium heat until they begin to brown and have become tender. Pour in can of Frank’s Kraut, including its juice, and the 2 tablespoons of vinegar. Reduce. Once liquid has reduced by half, stir in brown sugar, pastrami and stock.
  4. Season with salt and pepper to taste, and allow to simmer over medium-medium low heat for 15 minutes.
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4 comments

  • John Kohlert

    January 16, 2018 at 10:51 pm

    Do you have Frank’s Kraut recipes a book? Very interesting.

    Reply

    • Frank’s Kraut

      January 25, 2018 at 8:41 pm

      Hi John,
      We have a small kraut cuisine book. If you are interested, please send us $2 to cover the cost of shipping and handling to:
      The Fremont Company
      802 N. Front St.
      Fremont, OH 43420

      Reply

  • Dianne Phillips

    January 17, 2018 at 11:02 pm

    I like the sound of this recipe but it’s very confusing. When do you put the meat back in

    Reply

    • Frank’s Kraut

      January 25, 2018 at 8:58 pm

      Hi Dianne,
      That’s a great point. Thank you for pointing that out to us. The pastrami should be added back in at the beginning of Step 4. We will get that corrected!

      Reply

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Franks Kraut Supper Food
It all started in China. When the rulers of the ancient Chinese Ming Dynasty needed protection from Mongol invaders they began constructing the Great Wall. -To keep workers fed the Chinese began fermenting shredded cabbage in rice wine. This quick and easy method of preparing cabbage allowed it to be kept for months with no costly cooling.