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Kielbasa and Sauerkraut Soup (Borsch, Borscht)
Time: 5 hrs 20 mins
Ingredients
- 4 cups chicken broth (Swanson)
- 1 lb smoked kielbasa, cut into 1/2-inch slices and skillet fried till golden brown
- 1 garlic clove, pressed
- 16 ounces sauerkraut, lightly rinsed and well drained
- 1 1/2 cups cubed peeled potatoes
- 1 cup chopped onion (I like sweet onions)
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1/4 cup cider vinegar or 1/4 cup white vinegar
- 1/4 teaspoon pepper or 1/4 teaspoon pepper, to taste
- 12 ounces tomato sauce
- 1 teaspoon dried parsley
- 1 dash garlic powder
- 1 dash onion powder
Directions
- 1 Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
- 2 Cover and cook on low for 5-6 hours or until vegetables are tender.
- 3 **High Altitude -- cook 6-8 hours.
- 4 Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
- 5 Can double recipe and freeze extra in a Zip-Loc for a quick future meal.
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