Savory Sauerkraut Soup

Stove Top

Tools: medium saucepan, chef’s knife (or a good knife), large spoon or spatula

Servings: 2-3

Total Time: 30-45 minutes

Ingredients:

2-3 Small sausages or half a package of kielbasa (I use all beef franks most of the time)

1-2 tbsp Minced Onion (fresh or dried)

2 tbsp Butter (or your choice of fat)

3 tbsp All-Purpose Flour

3 cups Chicken Broth (Bone Broth is even better!)

1 tbsp Parsley

½ tsp Dijon Mustard

½ tsp Horseradish sauce

1-1½ cups Sauerkraut Check out my Super Easy Homemade Sauerkraut Recipe!

¼ cup White, melty cheese, like Monterey Jack

¼ cup Heavy Cream or Half & Half

Black or White pepper to taste

Salt to taste

Recipe:

1. Gather all of the necessary tools and ingredients.

2. While preheating the saucepan on low-medium heat, cut the Sausage(s) into thin slices, less than a ¼ of an inch. If using kielbasa, consider halving or quartering the slices. Saute the sausage for several minutes, allowing the meat to caramelize and the fat to melt out into the pan. Once this happens, add the Minced Onion to the pan, saute for another minute or so.

3. Add the Butter to the pan, allowing it to melt. Once melted, add the All-Purpose Flour to the pan, immediately stirring the flour into the melted butter, coating the meat and onion. Cook for a minute or two, to remove the taste of the flour.

4. Add the Chicken Broth slowly, stirring as you do. Allow the broth to simmer on medium heat, to thicken, stirring occasionally.

5. While the broth thickens, stir in the Parsley, Dijon Mustard, Horseradish Sauce, Pepper, Salt, Cheese, and Sauerkraut.

6. Once the broth has reached the desired thickness (as thick or thin as you like!), add in the Heavy Cream and remove from heat.

7. Serve with toast or crackers for dipping!