Sauerkraut Soup with Sausage

By cserumga

- from Emeril Lagasse

- makes 3 quarts

Ingredients

• 2 * 2 pounds smoked sausage, such as kielbasa, diced
• 1 * 1 large onion, finely chopped
• 1 * 1 rib celery, finely chopped
• 1 * 1 tablespoon minced garlic
• 1 * 1 cup hard cider
• 1 * 1 (32-ounce) jar sauerkraut, drained and rinsed briefly
• 8 * 8 cups canned low-sodium chicken broth
• 2 * 2 cups peeled and cubed potatoes
• 3 * 3 sprigs fresh thyme
• 1/2 * 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.