SAUERKRAUT SOUP
About 10 cups; 5 to 6 servings
This tangy soup is an excellent way to use an abundance of homemade sauerkraut. For a vegetarian soup, simply omit the kielbasa.
Heat in a Dutch oven or soup pot over medium heat:
- 1 tablespoon vegetable oil
Add and brown on both sides, about 8 minutes:
- 8 ounces kielbasa, cut into ½-inch-thick rounds
Drain on paper towels. Add to the pot:
- 1 tablespoon vegetable oil
Add and sauté until softened, 6 to 8 minutes:
- 1 large onion, chopped
Add and sauté until fragrant, about 2 minutes:
- 4 garlic cloves, chopped
- 1 tablespoon smoked paprika
- (2 teaspoons caraway seeds)
Add and cook, stirring, until wilted, about 8 minutes:
- ¼ head cabbage, shredded
- ½ teaspoon salt
Chop the kielbasa and add to the pot along with:
- 2 cups sauerkraut, drained
- One 14 ½-ounce can diced tomatoes
- 5 cups chicken or vegetable stock or broth
- 1 large russet potato, cut into ½-inch cubes
Simmer until the potatoes are tender, about 30 minutes. Season to taste with:
- Salt and black pepper
Serve with:
- Sour cream or yogurt