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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 Wright® Brand Bacon strips, cooked and crumbled

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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

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Reviews for Slow-Cooked Sauerkraut Soup

Slow-Cooked Sauerkraut Soup

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(1-7) of 7 reviews

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Reviewed on Feb. 22, 2011 by Geor

Excellent - did not put in the bacon or chicken and it was still excellent.

Reviewed on Dec. 21, 2010 by ajj0515

Easy to make. Smells great while cooking. Even finicky eaters love it!

Reviewed on Aug. 09, 2010 by anneccraig

Made this soup for a church potluck and everyone loved it and asked for the recipe. I even used turkey kielbasa to lessen fat and calories. Will definitely make it again - so

easy and delicious!

Reviewed on Dec. 19, 2009 by shera1088

We love this soup! We make it on cold snowy days and it's fantastic. It tastes even better the next day after it has cooled in the fridge.

Reviewed on Nov. 17, 2009 by dmbethea

I forgot to mention that this really needed extra broth for my tastes. I ended up using three 14.5-oz cans. Each can was a little less than 2 cups. If you take a good look a the picture, there really isn't a lot of broth there.

Reviewed on Nov. 09, 2009 by dmbethea

If you like sauerkraut, then you must try this soup!! It's wonderful! As for the person who questioned what mushrooms and the soup do for this recipe--apparently she hasn't even made this and, therefore, didn't need to be reviewing it. I LOVE THIS SOUP! I had forgotten it was simmering in the slow-cooker and was wondering where that wonderful aroma was coming from as I watched TV all evening. (I live in a condo building and thought it was one of the neighbors till I went to the kitchen at commercial time!) This recipe is a keeper and one to share!!