Sauerkraut Soup

With a hint of tang from the sauerkraut, an enjoyable smoked flavor from plenty of browned Kielbasa and a variety of vegetables this soup is full of flavor.

Course Main Course

Cuisine American

Keyword Sauerkraut Soup

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 451kcal

Author Jennifer Osterholt

Ingredients

1 pound Polish sausage
1 tablespoon vegetable oil
1 1/2 cups sauerkraut with juice
15 ounce can sliced potatoes drained
1 1/2 cups carrots diced or sliced
1 onion finely diced
10.75 ounce can cream of chicken soup
10.75 ounce can cream of mushroom soup
4 cups chicken broth
1 teaspoon dill weed
1 teaspoon minced garlic
1 teaspoon sea salt
1/2 teaspoon black pepper
2 1/2 cups water

Instructions

Slice smoked sausage or Kielbasa into bite sized coins.
1 pound Polish sausage
Heat oil in a skillet over medium high heat. Add sausage and flip often until browned on each side. Set aside on a plate lined with paper towels.
1 tablespoon vegetable oil
Coat a crock pot with non-stick cooking spray or use a liner.
Blend cream of chicken soup and cream of mushroom soup with the chicken broth and water.
10.75 ounce can cream of chicken soup, 10.75 ounce can cream of mushroom soup, 4 cups chicken broth, 2 1/2 cups water
Stir in sauerkraut, onion, carrots, potatoes and sausage.
1 1/2 cups sauerkraut, 15 ounce can sliced potatoes, 1 1/2 cups carrots, 1 onion
Season with dill, garlic, salt and pepper.
1 teaspoon dill weed, 1 teaspoon minced garlic, 1 teaspoon sea salt, 1/2 teaspoon black pepper
Cover and cook on high for 4 hours or low for up to 8 hours.

Nutrition