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RECIPE: Polish Sauerkraut Soup

Pierogi stuffed with sauerkraut mashed potatoes. | Sun-Times Media

Pierogi stuffed with sauerkraut and mashed potatoes. | Sun-Times Media

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Updated: November 10, 2011 5:34PM


1 pound smoked Polish sausage

5 medium potatoes, unpeeled

2 large yellow onions, peeled

3 medium carrots, peeled

6 cups chicken broth

4 cups (32 ounces) canned or bagged sauerkraut

1 (6-ounce) can tomato paste

Slice sausage into ½-inch thick pieces. Slice potatoes into ½-inch cubes. Peel and chop onions into ¼-inch pieces. Peel and slice carrots ¼-inch thick. Add all ingredients to 6-quart slow cooker. Cover and cook on low setting 8 to 10 hours.

From The Everything Slow Cooker Cookbook by Margaret Kaeter

Nutrition facts per serving: 307 calories, 15 g fat, 5 g saturated fat, 40 mg cholesterol, 30 g carbohydrates, 8 g sugars, 13 g protein, 1,867 mg sodium, 7 g fiber

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