Sauerkraut Soup with Sausage

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Cook: 1 hr 10 min
  • Yield: 3 quarts soup
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Ingredients

1 pound smoked sausage, such as kielbasa, diced

1 large onion, finely chopped

1 rib celery, finely chopped

1 tablespoon minced garlic

1 cup hard cider

1 (32-ounce) jar sauerkraut, drained and rinsed briefly

8 cups canned low-sodium chicken broth

1 cup peeled and cubed potatoes

3 sprigs fresh thyme

1/2 teaspoon freshly ground black pepper

Directions

  1. Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.
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