This is a delicious recipe I adapted from one of my cookerybooks entitled "Fix-It and Forget-It Cookbook" by Phyllis Pellman Good.
Its perfect for those hot summer nights, when you don't want to heat up the kitchen but you want something just a tad bit heartier than a salad! And . . . no surprise here . . . its fabulously delicious!
And its so simple to make. If you can bang everything into a pot, then you can make this, because . . . that's all it really involves!
And its so simple to make. If you can bang everything into a pot, then you can make this, because . . . that's all it really involves!
You just bang all of the ingredients into the slowcooker/crockpot, cover it, turn it on and then walk away and get on with your day!
And it's absolutely flippin' delicious! Simple ingredients thrown together in the tastiest way! It really is fabulous and its quite healthy also. Especially if you use the lower fat smoked sausage, and I do!
A jar of sauerkraut, some chopped onion, smoked sausage, stock, potatoes, carrots and tomato puree. (Tomato paste to you North Americans) You can't get any easier than that, and the flavours . . . wowsa wowsa!
Of course the tomato puree I choose to use is the Cirio Double Concentrate in the small tubs. A simple staple ingredient I keep on hand at all times . . . with a genuine and delicate taste that is both distinctive and unmistakably authentic. I love it!
And I LOVE LOVE this soup. Great flavours, filling, simple and hearty. I like mine with crackers, but the husband . . . he's a bread man all the way.
And the nice thing is . . . it tastes even better reheated the day after! SCRUMMO YUMMO! I can't wait to make it again.
I always have these ingredients on hand, which means . . . I am always only ever a few hours away from enjoying it!
WHAT YOU NEED TO MAKE CROCKPOT SAUERKRAUT SOUP
HOW TO MAKE CROCKPOT SAUERKRAUT SOUP
Check to make sure the vegetables are tender. If not you may need to cook it a while longer. Spoon into heated bowls to serve.
What you waiting for? Dig in! You know you want to!
Yield: Serves 8
Crock Pot Sauerkraut Soup
Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M
This is a delicious soup which is easy to make and leaves the kitchen cool and your hands to get on with other things. It makes a perfect supper when served with some crusty rolls.
Ingredients
- 1 pound smoked Polish sausage, cut into 1/2 inch slices
- 5 medium potatoes, peeled and cubed
- 2 large onions peeled and chopped
- 2 large carrots, peeled and cut into 1/4 inch coins
- generous litre of chicken stocks (5 cups)
- 680g jar of sauerkraut, drained, rinsed and drained again (2 pound can or bag, 32ounces)
- 170g tomato puree (6 ounces tomato paste)
Instructions
- Combine all of the ingredients in a large slow cooker, stirring to mix well together.
- Cover and cook on high for two hours and then low for 6 to 8 hours. Check to make sure the vegetables are tender. If not you may need to cook it a while longer.
- Spoon into heated bowls to serve.
Looks good!
ReplyDeleteThanks Monique! It really is!!
DeleteWhen I read this my very first thought was, this would be a great one for the perogies. I don't know what the traditions are in England but at least in my area of the States (about an hour outside DC towards western Maryland) tradition has it on New Year's Day you eat pork and cabbage. The pork to have good health all year and cabbage for money. In my family we have a VERY old traditional dish called "Hog Maw" (think Haggus but MUCH better and different parts with a pig instead of a sheep) using loose sausage with potatoes and onions. Then we serve Cole Slaw as one of the side dishes. That's how we get our pork and cabbage each year. Years ago I began visiting a friend (about 4 hours away above Pittsburgh, PA) for about a week over the New Year's holiday. They always had a big party. (I speak of this in past terms as this couple is now divorced and she's in Texas, much further away, a 2 full days drive instead of 4 hours). After midnight, along with other foods, she always had a big slow cooker full of pork (country style ribs) and sauerkraut. She would also toss in much closer to serving time a couple of boxes of frozen perogies. I had eaten perogies for years, ever since an old boyfriend's mother served them and I loved them and as a single person ate them all the time but they had always been sautéed in butter. This new way in the cooker of sauerkraut was wonderful. I can see those very same frozen perogies added to this dish. Sadly though, until some brilliant person who wants a corner on part of the gluten free market produces frozen gf perogies (or I get ambitious and make my own) I can't enjoy them in any way. Do they even sell frozen perogies in England? If you or anyone tries this idea, please let me know.
ReplyDeleteHi Pam. We have normally had a baked ham for New Years, but there is no real traditional food I don't think.
DeleteI have always made my own perogi from scratch, the potato and cheese ones, but you can buy fresh ones in the shops. Polish ones, with cottage cheese and potato, or meat, or sauerkraut and mushrooms. I like the kraut ones, but I am a real lover of kraut! I will have to try some of my homemade cheese ones with some sauerkraut and pork. That sounds delicious! But then again, they are delicious anyways! xo
This looks great! I love soup and crackers, and I always buy huge jars of sauerkraut and then have to scramble to use it up.
ReplyDeleteThere you go Gwen, now you have at least one new way to use it, two if you take Pam's suggestion on board as well! xo
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