SAUERKRAUT SOUP
1 Pound smoked Polish sausage, cut into ½-inch pieces 5 medium potatoes, peeled and cubed 2 medium onions, chopped 2 carrot, cut into 1/4-inches pieces 3 can (14-1/2 ounces each) chicken broth 1 can (32 ounces) sauerkraut, rinsed and drained 1 can (6 ounces) tomatoes paste
In a large saucepan or Dutch oven, combine sausages, potatoes, onion, carrots and chicken broth; bring to boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Add sauerkraut and tomatoes paste, mix well. Return to a boil. Reduce heat cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth. Yield: 8-10 servings (2-1/2 quarts)
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