This past Christmas, I was lucky to receive a gorgeous fermentation crock so I could make large batches of sauerkraut and kimchi at home. Very large batches. The abundance of sauerkraut left me looking for some new uses for it, so when I saw this soup recipe I had to give it a shot. Using the ingredients I had on hand, I tweaked it and was very happy with the result. There’s a lot that goes into this recipe – sausage, potatoes, mushrooms, tomatoes, and more – but sauerkraut is the namesake for a reason. The delicious tang that sauerkraut offers is what makes this stew such a game changer.

Even though there are a lot of ingredients, this recipe is really easy to make. Different than other soups and stews, you add almost all the ingredients at once and then just simmer. It’s a simple, flavorful, and satisfying one-pot meal.

Sauerkraut Stew

Makes 6-8 servings

Ingredients:
• 1 large onion, diced
• 8 garlic cloves, chopped
• 1 cup cremini mushrooms, chopped
• 3-4 white or yellow potatoes, diced
• 6 dried apricots, diced
• 3 cups sauerkraut, in brine
• 1 lb of fresh hot sausage, sliced 1/4 inch thick
• 6 cups chicken stock
• 15 oz can crushed tomatoes
• 2 pickled jalapenos (or 1 fresh jalapeno)
• 2 dried chiles, crushed (I used chiles de arbol)
• 2 tsp cayenne
• 1 tbsp paprika
• 1 tbsp caraway seeds
• 2 bay leaves
• sea salt and pepper to taste

1. In a large pot, combine the onion, garlic, mushrooms, potatoes, apricots, sauerkraut, sausage, and chicken stock. Bring to a simmer over medium-high heat, then turn the heat down to medium-low and let cook for 30 minutes.
2. After the 30 minutes, add the tomatoes, peppers, and spices. Let cook for another 20 minutes, or until the potatoes are soft and completely cooked.
3. Add salt and pepper to taste and serve.