- 2 tablespoon olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 1 cup carrots sliced
- 2 medium potatoes cubed
- 1 - 14 ounce can sauerkraut
- 12 ounces to 1 pound polish sausage or you favorite smoked sausage sliced into bite size pieces
- 14.5 ounce can diced tomato
- 2 bay leaves
- Salt and pepper to taste
- 48 ounces beef broth
In a large Dutch oven or a soup pot add the olive oil, carrots, potatoes, celery, and onions. Saute until the vegetables begin to get soft.
Add the Polish sausage, diced tomatoes, sauerkraut, and bay leaves to the vegetables.
Stir in the broth until all ingredients are well combined.
Bring the soup to a boil and turn down to medium low and continue to cook until vegetables are tender.
- To lighten the taste of the sauerkraut try placing it in a colander, rinse it with water, and let it drain until all the water is gone before adding it to the soup.
- Sautee the onions, carrots, potatoes, and celery in the oil first. This will help to bring out the flavor of the vegetables.
- Remember to remove the bay leaves before serving the soup.
- Cooking time may vary from stove top to stove top.
- Store leftovers in the refrigerator for 3 to 4 days.
- To reheat the soup, use the microwave. Use a microwave-safe bowl and heat to the desired temperature. The soup can also be heated in a saucepan on the stove.
Nutrition information is an estimate and may vary with the brands of ingredients used.
Calories: 262kcal | Carbohydrates: 17.4g | Protein: 10.7g | Fat: 16.3g | Saturated Fat: 5.3g | Cholesterol: 28mg | Sodium: 1382mg | Potassium: 535mg | Fiber: 4.3g | Sugar: 5g | Calcium: 32mg | Iron: 1mg