KIELBASA & SAUERKRAUT SOUP
*1 lb Kielbasa sliced
*2 Tbs olive oil
*2 yellow onions thinly sliced
*4 cloves garlic, minced
*1 sweet potato peeled and shredded
*6 cups chicken broth
*1 lb sauerkraut, drained
*2 Tbs tomato paste
*salt and freshly ground pepper
Warm a large pot over medium-high heat. Add the kielbasa slices and saute until browned on both sides, about 8 minutes. Transfer to a bowl and set aside.
Put the oil in the same pot. Add the onions and garlic and cook, stirring often and scraping up the browned bits on the bottom of the pot, until softened about 5-7 minutes. Add the sweet potato, the broth and 1 cup of water and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes. Add the sauerkraut, tomato paste and kielbasa, stir well and simmer uncovered for 10 minutes. Season w/salt and pepper and serve.
Rye or pumpernickel bread are a great accompaniment. This soup freezes well, so if you have left overs, save for another day.
