Kielbasa and Sauerkraut Soup (Borsch, Borscht) |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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Filling soup with a little zing. My own special creation. 11-19-07: Ok, I'm adding Borsch to the title after my Russian friend told me that my recipe was very similar to the Borsch they eat back home. It is in no way authentic, but it is very good! 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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