RecipesHolidays and Occasions

Slow-Cooked Sauerkraut Soup

Slow-Cooked Sauerkraut Soup

We live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit.

Ingreadient

• 1 medium potato, cut into 1/4-inch cubes
• 1 pound smoked kielbasa, cut into 1/2-inch cubes
• 1 can (32 ounces) sauerkraut, rinsed and well drained
• 4 cups chicken broth
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 pound sliced fresh mushrooms
• 1 cup cubed cooked chicken
• 2 medium carrots, sliced
• 2 celery ribs, sliced
• 2 tablespoons white vinegar
• 2 teaspoons dill weed
• 1/2 teaspoon pepper
• 3 to 4 bacon strips, cooked and crumbled

Direction

1. In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon.