Years ago, my friend Wendy Sizer served this delicious soup. She had some reservations, not sure I liked sauerkraut. I loved it and immediately asked for her recipe.
It remained tucked away in a safe place and resurfaced only a couple of weeks ago. A hearty soup, it’s great for cool weather.
Typical of Western European dishes, it uses simple ingredients: onion, sauerkraut, sausage and potatoes. This is a German soup. The Polish version would substitute fresh cabbage.
Here’s hoping you’ll enjoy it as much as I do.
Sauerkraut Soup Serves 6
2 large potatoes, peeled and diced
3 tablespoons butter
1 medium onion, diced
14 ounces Polish Kielbasa, sliced
3 ½ teaspoons caraway seeds
1 pint sour cream
2 14½ ounce cans sauerkraut
1 cup chicken broth
Salt and pepper to taste
Place the potatoes in large soup pot and cover by 1 inch with water. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender.
While the potatoes cook, sauté the sausage in a skillet until lightly browned. When done, transfer to a plate. Melt butter in the skillet and then sauté onion until tender.
Once the potatoes are tender (keeping the potato water), add the Kielbasa, onions, caraway seeds, sour cream, sauerkraut and chicken broth. Depending on the desired thickness of the soup, you may want to add more chicken broth. Season to taste with salt and pepper and garnish with fresh parsley.
> Click here for information about Ellen’s cookbook: “No Sacrifices — Entertaining Gluten-Free”