Sauerkraut Soup

Sauerkraut soup
Book: Steve' diabetic recipe book
Chapter: SOUP

Recipe inspired by Gretchen Eichentopf, Otto’s Sausage Kitchen. Home made broth would reduce the sodium numbers.

Serves: 24

4 pounds bagged sauerkraut
1 ham hock or 2 ham shanks, smoked
4 potatoes
2 cups diced ham
1 pound polish sausage
2 49 1/2-ounce cans "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
2 tablespoons paprika
1 teaspoon peppercorns
3 bay leaves
1 pint sour cream

Drain kraut. I don't rinse it because it loses some tang when reheated. Rinse if you like less tang.
Put ham hock, 1/4 of the broth and sauerkraut in Dutch oven or heavy soup pot.
Cook on medium for 2 to 3 hours. I use a diffuser to prevent burning.
Add enough broth during cooking to keep moist so sauerkraut does not burn.
Dice the potatoes and add to pot. Add the bay leaf and peppercorns. Add enough broth to cover ingredients.
Cook until potatoes are tender. Add ham,and sausage.
Take ham hock out to cool before dicing, then return back to soup.
Mix the sour cream with some broth and add to pot.
Add paprika and balance of broth.
Bring to temperature and serve.
Serves 24 but you can easily halve the recipe.
Recipe inspired by Gretchen Eichentopf, Otto’s Sausage Kitchen

NUTRITION FACTS
Amount Per Serving
Calories 218 Calories from Fat 73

% Daily Value*
Total Fat 8g 13%
Saturated Fat 4g 18%
Cholesterol 61mg 20%
Sodium 729mg 30%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Sugars 2g
Protein 14g
Vitamin A 12% Vitamin C 14%
Calcium 3% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.