I know, I know. Sauerkraut Soup just doesn’t sound good. But trust me, this is one of the tastiest soups you will ever have. Your family will be asking for more.
2-3 cups chicken broth
½ onion, chopped
2 garlic cloves
2 Tbsp Olive oil
1 Tbsp dill weed
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
2 stalks celery, diced
2 cups sauerkraut, drained (and rinsed if you want it less salty)
½ lb sliced kielbasa or sausage ring
1 can cream of mushroom soup
1 can cream of chicken soup
Sauté onions and garlic until tender. Add dill, chicken broth and vegetables. Bring to a boil, simmer for 10 min. Add sauerkraut and sausage and simmer another 10-15 minutes. Add cream soups, simmer another 5 minutes and serve.
I don’t like commercial cream soups (so many ingredients I can’t even pronounce!) so instead of a canned cream soup, I make a roux of 4 Tbsp butter and 3-4 Tbsp flour, add that to the broth and thicken. Then I add 1 cup cream or sour cream.
You can use bullion instead of broth, but be careful with the salt—I think bullion makes it too salty. Or you can just use less bullion, but then you don’t have as much chicken flavor.