This was a really easy and good tasting soup. It was full of flavors and textures too. That said, I would rather have been eating another bowl of Slow Cooker Choucroute. Update: Andy just commented, "that was really good!"
- 1 package smoked turkey kielbasa, cut into 2 inch chunks
- 1/2 teaspoon caraway seeds
- 1 large yellow onion, chopped
- 1 bay leaf
- 1 lb sauerkraut, drained and rinsed
- Salt and freshly ground black pepper
- 2 rounded tablespoons dark or light brown sugar
- 1/4 cup apple cider vinegar (eyeball it)
- 4 cups chicken stock
- 1 (28 oz) can crushed tomatoes
- 1 McIntosh apple, cored and thinly sliced
- 1/4 cup (a handful) flat-leaf parsley leaves
- A few slices dark bread
Preheat a large soup pot over medium-high heat. Add the sliced knockwurst and cook until lightly browned, about 4-5 minutes. Add the caraway seeds to the pot. Toast for abut 30 seconds then add the onion, bay leaf and apple, season with a little salt and pepper and cook, stirring frequently for 5 minutes or until the onions get tender. Add the sauerkraut.
Add the sugar and apple cider vinegar, cook for about 1 minute, then add the chicken stock and tomato sauce. Bring up to a bubble and simmer the soup for about 10 minutes. Serve with lightly buttered dark bread alongside.