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Sauerkraut soup
Monday, October 31, 2005Sauerkraut soup
1 cup onion, chopped
1 tablespoon vegetable oil
1 clove garlic, minced
1 pint (small jar) sauerkraut, drained and rinsed
1/2 teaspoon paprika
49 ounces beef broth
2 cups carrots, thinly sliced
31/2 cups diced potatoes
1/8 teaspoon pepper
1 pound kielbasa sausage, cut in 1-inch chunks
On the stove top in a stock pot or a large, deep saucepan, sauté onions and garlic. Add rest of ingredients; stir. Bring to a boil. Simmer until potatoes are done. Serve with corn bread.
Yield: 8-10 servings.
—Donna McDade
