Are you a fan of sauerkraut? Jacob loves the stuff, which made him pretty stoked about this soup. I on the other hand, am not a fan. I avoid it with a 10-foot pole. The only reason I tried this soup is because it’s part of my 50 crockpot recipes to make. So instead of skipping it, I pulled on my big girl pants and made it.
And I’m sure glad I did. The soup was actually really good!
The downside to this soup is the sodium content. Between the kielbasa, chicken broth and cream of mushroom soup, there is way more sodium than I would typically eat. I thought about ways to reduce it, and make it just a little better for you, and came up with making my own cream of mushroom soup, which is super easy by the way. I followed this recipe, but used regular milk instead of cream or evaporated milk.
After all the chopping, opening of cans and pouring, your soup is ready to go into the crockpot. Then 6+ hours later, it’s time to eat!
Even a skeptic like myself liked this soup. Just make sure to have a gallon of water nearby the chug down as you chomp down. Enjoy!
Crockpot Sauerkraut Soup
adapted from here
- 1 medium potato, cut into ¼ inch cubed
- 1 pound kielbasa, diced
- 1 can (32 oz) sauerkraut, well rinsed and drained
- 4 cups chicken broth, low sodium
- 1 can cream of mushroom soup (or make your own!)
- ½ pound fresh mushroom, chopped
- 1 cup cooked chicken, chopped
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 2 tbsp white vinegar
- 2 tsp dill weed
- ½ tsp pepper
- In a crockpot combine all ingredients. Cook on low for 6+ hours, or until the vegetables are tender.
- I served this with crusty bread and crispy kale chips. Great sides!
Are you wondering if you won the giveaway? The winner will be announced this afternoon (so you can still enter!) along with a little something to look forward to over the weekend.
Do you like sauerkraut? If so, what do you eat it on? What’s a strange food you love (yes, I think of sauerkraut as strange)?