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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from Low Carb, Fran McCullough, this is much easier than my Polish grandma's sauerkraut soup. It comes together in a snap and it tastes great. Ingredients:
1 big fat leek, cleaned and chopped |
1 tbsp of dry vermouth |
2 cups of refrigerated sauerkraut, rinsed and chopped |
4 cups of chicken broth |
1 generous spoon full of dijon mustard stirred into broth |
2 cups of fresh kale leaves, rolled like a cigar and shredded |
1 ring of kielbasa, sliced and fried in a skillet til golden, drain and reserve |
1/2 teaspoon of salt |
1/4 teaspoon of white pepper |
sour cream for garnish per bowl |
fresh dill sprigs as garnish |
Directions:
1. In the skillet you browned the kielbasa in, fry the leeks until wilted and soft. Deglaze with a splash of dry vermouth (my addition)
2. Add sauerkraut, broth with the mustard and cook 10 minutes.
3. Add kale and reserved kielbasa. cook another 10 minutes.
4. Adjust seasonings with salt and pepper.
5. Serve with garnish.
6. Low carbers can't eat this with bread, but my husband dunks chunks of pumpernickel in this and calls it complete.
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