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Sauerkraut Soup with Sausage |
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| Ingredients: |
1 pound smoked sausage, such as kielbasa, diced
1 large onion, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
2 cups hard cider
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1 (32-ounce) jar sauerkraut, drained and rinsed briefly
8 cups canned low-sodium chicken broth
3 sprigs fresh thyme
1/4 cup vodka
1/2 teaspoon freshly ground black pepper
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| Procedures: |
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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 sauerkraut is very tender and the broth is flavorful, 45 minutes to 1 hour.
Taste and adjust the seasoning, if necessary, adding the vodka.
Serve immediately, with hot, crusty bread on the side.
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| Notes: |
2022-12-05: We left out the potato and froze 5 quarts.
2022-06-05: With no thyme, we substituted basil/oregano and used 1 pound of smoked sausage. This needs to sit and/or be frozen to allow the flavors to blend. It was not as good as the first batch, straight out of the pot.
2021-10-09: This had our 1st attempt for our Oktoberfest weekend. It worked really well, with 4 quarts going to the freezer.
2021-10-07: Added to our cookbook.
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06/21/2023
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