Slow-Cooked Sauerkraut Soup Recipe

Slow-Cooked Sauerkraut Soup Recipe photo by Taste of Home

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We live in Lancaster County, Pennsylvania, which has a rich heritage of German culture. Dishes that include sauerkraut, potatoes and sausage around here. We enjoy this recipe on cold winter evenings, along with muffins and fruit. The "mmm's" start with the first whiff as the door opens after school or work.

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Slow-Cooked Sauerkraut Soup Recipe

Prep: 10 min. Cook: 5 hours

Yield: 10-12 Servings

10 300 310

Ingredients

1 medium potato, cut into 1/4-inch cubes
1 pounds smoked kielbasa, cut into 1/2-inch cubes
1 can (32 ounces) sauerkraut, rinsed and well drained
4 cups chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 pound fresh mushrooms, sliced
1 cup cubed cooked chicken
2 medium carrots, cut into 1/4-inch slices
2 celery ribs, sliced
2 tablespoons white vinegar
2 teaspoons dill weed
1/2 teaspoon pepper
3 to 4 bacon strips, cooked and crumbled

Directions

In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon. Yield: 10-12 servings (about 3 quarts).

Nutritional Facts 1 serving (1 cup) equals 213 calories, 14 g fat (5 g saturated fat), 38 mg cholesterol, 1,442 mg sodium, 12 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Slow-Cooked Sauerkraut Soup in Country Extra January 1998, p49