At the heart of Polish culinary tradition lies a soup that warms the soul and tantalises the taste buds – Slow-Cooked Sauerkraut Soup. With its smoky kielbasa, tangy sauerkraut and earthy mushrooms, every spoonful is a journey through layers of savoury pleasure. The depth of the soup is enhanced by the creaminess of the condensed mushroom soup and the subtle bite of the dill weed, while the potatoes and vegetables provide a satisfying chew.
Ingredients:
- 1 medium potato, cut into 1/4 inch cubes
- 1 pound smoked kielbasa, cut into 1/2-inch cubes
- 1 32-ounce can sauerkraut, rinsed and well drained
- 4 cups chicken stock
- 1 10-3/4 cup can condensed mushroom soup, undiluted
- 1/2 pound sliced fresh mushrooms
- 1 cup diced cooked chicken
- 2 medium carrots, sliced
- 2 ribs of celery, sliced
- 2 tablespoons white vinegar
- 2 teaspoons dill
- 1/2 teaspoon pepper
- 3 to 4 strips of bacon, cooked and crumbled
Method of cooking:
Place the diced potatoes in the bottom of the slow cooker.
Layer the smoked kielbasa on top of the potatoes.
Spread the rinsed and drained sauerkraut over the kielbasa.
Pour in the chicken stock and add the condensed mushroom soup. Stir to combine.
Add the sliced mushrooms, diced cooked chicken, sliced carrots and sliced celery to the pot.
Season to taste with white vinegar, dill and pepper.
Cover and cook on a low heat for 6-8 hours, or on a high heat for 3-4 hours, until the vegetables are tender.
Just before serving, stir in the crumbled bacon for extra flavour and texture.
Serve hot, garnished with extra dill or parsley if desired.
