Sauerkraut Soup
The medley of tomato, sauerkraut and smoked sausage gives this savory soup old-world flavor. It's enjoyable to make and serve, especially during these cold months. The tangy taste and aroma really warm you up!
—Jean Marie Cornelius, Whitesville, New York
SERVINGS
|
8-10
|
CATEGORY
|
Soup
|
METHOD
|
Stovetop - One-Dish
|
PREP |
10 min. |
COOK
|
70 min.
|
TOTAL
|
80 min.
|
INGREDIENTS
- 1 pound smoked Polish sausage, cut into 1/2- in. pieces
- 5 medium potatoes, peeled and cubed
- 2 medium onions, chopped
- 2 carrots, cut into 1/4-inch slices
- 3 cans (14-1/2 ounces each) chicken broth
- 1 can (32 ounces) sauerkraut, rinsed and drained
- 1 can (6 ounces) tomato paste
DIRECTIONS
In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth. Yield: 8-10 servings (2-1/2 quarts).