Polish Sauerkraut Soup
Total Time: 1 1⁄2 hoursYield: 8 Servings
Source: anaffairfromtheheart.com
Category: Soup
Ingredients
2 tablespoons Olive Oil1 whole Onion (diced)
1 pound Kielbasa (sliced)
2 cups Sauerkraut (rinsed and drained)
1 teaspoon Caraway Seeds (optional)
3 whole Carrots (sliced)
4 whole Celery Stalks (chopped)
2 cups Potatoes (cubed)
1 teaspoon Salt
1⁄2 teaspoon Ground Black Pepper
5 whole Bay Leaves
8 cups Chicken Broth
Directions
- In a Dutch oven over medium high heat, add oil and onion. Sauté for about 5 minutes, then add in kielbasa, sauerkraut, and caraway seeds. Cook for about 5 minutes more.
- Add in carrots, celery, potatoes, salt, and pepper and cook, stirring occasionally for about 10 minutes. Add in chicken stock and bay leaves then bring to a boil. When it comes to a boil, turn heat down to medium low.
- Cook covered for about 30 minutes, or until veggies are of desired tenderness. Serve hot with bread.