Ingredients
- 1 pound smoked sausage, for example kielbasa, diced
- 1 large onion, finely chopped
- 1 rib celery, finely chopped
- 1 tablespoon minced garlic clove
- 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 taters
- 3 sprigs fresh thyme
- 1/2 teaspoon freshly ground pepper
Directions
Heat a sizable soup pot over medium-high temperature and add some sausage. Prepare before the sausage is caramelized and also the fat is made, four to six minutes. Add some onions and celery and prepare, stirring from time to time, until vegetables are soft and gently browned, about 4 minutes. Add some garlic clove and prepare, stirring, for one minute. Add some cider and prepare until almost completely reduced. Add some sauerkraut. broth, taters, thyme and pepper and produce to some boil. Lessen the heat to some low simmer and prepare, stirring from time to time, until taters and sauerkraut are extremely tender and also the broth is flavorful, forty-five minutes to at least one hour. Taste and adjust the seasoning, if required. Serve immediately, with hot, crusty bread quietly.
Recipe thanks to Emeril Lagasse, 2006