 |
Sauerkraut Soup
|
 |
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
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).
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |