Sauerkraut Soup

sauerkrautsoup

Do you have some extra sauerkraut you need to use up?  Why not make some soup!  Today’s recipe will give you a good start…

Ingredients

  • 1 pound ground breakfast pork sausage
  • 5 medium potatoes, cubed
  • 1 large onion, diced
  • 14 ounces cooked, rinsed, and drained black eyed peas
  • 14 ounces tomato sauce
  • Crushed red pepper
  • Caraway seeds, about 1/4 teaspoon
  • Salt and black pepper to taste
  • 16 ounces sauerkraut

Instructions

  1. In a large skillet, brown sausage, leaving it in rather large chunks. Transfer the meat to a colander, saving the grease and replacing it into the pan. Cook the onion in the saved grease, just until browned.
  2. Combine sausage, potatoes, onion, peas, and tomato sauce in a large stockpot, adding just enough water to cover. Once it reaches a boil, add the seasonings and stir for 1 minute. (Go easy on the salt, as the sauerkraut will add some saltiness.)
  3. Cover and reduce heat to simmer for 30 to 45 minutes, or until the potatoes are tender. Add more water if needed during the cooking time.
  4. Just before serving, add the sauerkraut and stir to combine.

Makes 14 to 16 servings.

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website

How to Make Yogurt
Step-by-step instructions for making Homemade Yogurt. Learn to make yogurt using direct-set cultures or reusable cultures.

See more Expert Advice Articles...

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>