Food Swings: Sausage and Sauerkraut Soup
By Jacob Mathias
Hello, fellow eaters. It’s cold- and that means soup. It’s fun to make, you almost always have ingredients on hand, and it heats the house for you as well, adding some fragrant moisture to the dry household air. I love soup because it can be made in large quantities, freezes in any quantities for months and reheated for a quick meal- making for easy cleanup and meal- planning.
With heavy Polish & Germanic roots in the community many of us have sauerkraut and kielbasa in our pantry. While this dish is a spin on ethnic traditional dishes, it still warms the soul.
You will need:
2 qts beef stock
2 russet potatoes, diced
2 carrots, diced
15 oz. can sauerkraut drained and rinsed
1 lb. kielbasa sausage, sliced
1 tsp thyme
Cracked black pepper to taste
Using a large stock pot, sauté the sausage over medium heat until lightly browned and beginning to render fat.
Add in all other ingredients and bring to a low simmer. Continue to simmer until carrots are tender; about 30 minutes.
Serve piping hot with some buttered, wheat berry bread.
And remember, Live to Eat.