Sauerkraut Soup with Sausage

Something to make with the sauerkraut Armin gave me. Maybe something between Paula Deen's and Emeril Lagasse's recipes.

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Recipe Courtesy of Smithfield.com

Slow Cooker Smoked Sausage and Sauerkraut Soup

 

Ingredients

1 lb. Smithfield Smoked Sausage, sliced
5 cups chicken stock
1 pound sauerkraut, drained
2 cups fresh mushrooms, sliced
2 large carrots, diced
3 stalks celery, sliced
3 medium red potatoes, diced
1 medium sweet onion, finely diced
1 can diced tomatoes
2 teaspoons dried dill
pinch of caraway seeds (optional)
salt and pepper to taste
Garnish: (optional)
6 strips Smithfield bacon, cooked crisp and crumbled
1/3 cup Parmesan cheese, finely grated

Directions

Stir together all ingredients in a slow cooker.  Cover and cook on low setting for 10-12 hours or on high setting for 5-6 hours.  To serve, garnish with crumbled bacon and Parmesan cheese and serve with crusty bread.

 

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Photo: Sauerkraut Soup with Sausage Recipe

Sauerkraut Soup with Sausage

 

Ingredients

• 1 pound smoked sausage, such as kielbasa, diced
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 1 tablespoon minced garlic
• 1 cup hard cider
• 1 (32-ounce) jar sauerkraut, drained and rinsed briefly
• 8 cups canned low-sodium chicken broth
• 1 cup peeled and cubed potatoes
• 3 sprigs fresh thyme
• 1/2 teaspoon freshly ground black pepper

Directions

Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.

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