Sauerkraut Soup
I had the opportunity to work in Ukraine a few years ago, and this reminds me of a delicious soup I had there called Kapusnyak. Don’t be afraid of the sauerkraut, this soup has rich flavor with a little extra tang.
Sauerkraut Soup
Ingredients
- 4 strips bacon
- 1 ring of kielbasa sliced on the bias
- 1 cup cooked chicken or pork chunked or cubed
- ½ onion chopped
- 1 potato peeled and cut into small cubes
- 1 32 oz can of sauerkraut drained
- 4 cups chicken broth
- 1 can of cream soup
- ½ pound of fresh sliced mushrooms
- 2 medium carrots sliced
- 2 celery ribs sliced
- 2 teaspoons dill weed
- ½ tsp pepper
Instructions
- Fry the bacon in skillet so it’s cooked well but not crispy, cut into small bite sized pieces.
- Slice the kielbasa and brown in the greased skillet.
- Brown the chicken in the skillet if it’s not already cooked.
- Soften the onion in the skillet.
- Combine all of the ingredients in a 5-qt. slow cooker
- Add additional water to cover all ingredients
- Cover and cook on high for 5-6 hours or until the vegetables are tender – or in a stock pot in the oven at 250 for 5-6 hours.
- Check seasoning, skim fat.
- Serve with a splash of red wine vinegar and/or a spoonful of sour cream in the bowl.