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Sauerkraut Soup


Sauerkraut adds delightfully tangy flavor to soups and stews. Make sure the soup is not too hot before adding the kraut, to retain as much of the probiotics as possible.


  • 1 pound ground breakfast pork sausage
  • 1 large onion, diced
  • 5 medium potatoes, cubed
  • 14 ounces cooked, rinsed, and drained black eyed peas
  • 14 ounces tomato sauce
  • Crushed red pepper
  • ¼ teaspoon caraway seeds 
  • Salt and black pepper to taste
  • 2 cups sauerkraut


  1. In a large skillet, brown sausage, leaving it in rather large chunks. Transfer the meat to a colander, saving the grease and replacing it in the pan. Cook the onion in the saved grease, just until browned. 
  2. Combine sausage, onion, potatoes, peas, and tomato sauce in a large stockpot; add just enough water to cover. Heat to boiling, add the seasonings and stir for 1 minute. (Go easy on the salt, as the sauerkraut will add some saltiness.)
  3. Reduce heat to simmer, cover and cook 30-45 minutes, or until potatoes are tender. Add more water if needed during the cooking time. 
  4. Just before serving, cool the soup, add the sauerkraut, and stir to combine.

Makes about 15 servings.


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