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Sausage sauerkraut Soup
Tina Watson

Sausage & Sauerkraut Soup

Warm & savory! Sausage & sauerkraut soup, perfect for the fall season!
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Ingredients Method Video Notes

Ingredients
  

  • 1 lb Sausage (I use mild Italian)
  • 2 TBS Butter
  • 1 Onion (diced)
  • 2 Garlic cloves (minced)
  • 3-4 Potatoes (peeled & diced)
  • 3 TBS Tomato paste
  • 2-3 Carrots (Peeled & sliced or grated)
  • 5-6 cups Beef or Chicken stock (or broth)
  • 1/2 tsp Caraway seeds (optional)
  • 1/2 cup Pearl barley (optional, omit if gluten sensitive)
  • 8-12 oz Sauerkraut (See notes below for my sauerkraut recipe!)
  • 2-3 tsp Italian seasoning
  • Salt/pepper to taste

Method
 

  1. In large pot over medium heat, melt butter. Add onions & garlic, cook until onions are translucent.
  2. Add potatoes/carrots to the pot with tomato paste, barley, caraway seeds & chicken stock.
  3. Cook for 20-25 minutes.
  4. In separate pan, cook sausage & set aside to cool.
  5. Add sauerkraut to soup & cook for another 20 minutes.
  6. Once the sausage has cooled, slice into small rounds & add to the pot.
  7. Add salt/pepper to taste & Italian seasoning. Allow to cook for another 5-10 minutes.
  8. Serve immediately & enjoy!

Video

Notes

If you'd like to make your own sauerkraut at home, it's so easy to make & delicious. Check out my favorite recipe! :) https://homefreealaska.com/tasty-spanish-sauerkraut/