Sauerkraut Kielbasa Soup
Servings:*
12 cupsIngredients
- 2 slices bacon, diced
- 1 cup chopped onion
- 1 teaspoon Minced Garlic
- 1 can sauerkraut, drained, 14 ounce
- 1/2 teaspoon paprika
- 6 cups hot water
- 6 chicken bouillon cubes
- 2 cups sliced carrots
- 3 cups cubed red potatoes
- 1/2 teaspoon caraway seeds
- 1/8 teaspoon Black Pepper
- 1 pound kielbasa
- snipped parsley
A German favorite.
Directions
- Fry bacon in large kettle or Dutch oven over medium heat until browned. Saute onion and garlic in same kettle 3 minutes, stirring occasionally. Stir in sauerkraut, paprika, water, bouillon cubes, carrots, potatoes, caraway seeds and pepper. Bring to boiling; reduce heat and simmer, covered, 30 minutes. Add kielbasa; simmer 12-15 minutes longer. Remove kielbasa, cool slightly. Cut kielbasa in half, then into 1/2-inch slices. Return to soup; heat through. Garnish with parsley.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.