Slow Cooker Polish Sauerkraut Soup (Crock Pot Kapusnyak)
You can use any sort of pork meat when making this traditional polish sauerkraut soup. Given you’re making it in the slow cooker, it can be raw or cooked. So it’s a great option for leftover pulled pork or ham.
Servings: 4
Ingredients
- 1/2 pound pork meat any sort (I used cooked ground pork...like ground sausage but much milder)
- 4 to 6 cups chicken broth
- 1 medium onion diced small
- 1 large potato peeled and diced
- 1/2 cup carrots shredded or diced
- 1 15- ounce can diced tomatoes
- 3 cups sauerkraut
- Lots of minced garlic okay, to taste
- Pepper to taste
Instructions
- Combine all the ingredients in the slow cooker.
- Cook on low for 5 to 6 hours. Or until the potatoes and carrots are tender.
- If cooking on high, cook at least 3 1/2 hours.
Freezer Meal Prep:
- Combine all the ingredients in a 1-gallon freezer bag.
- Squeeze out any excess air.
- Label and freeze up to 3 months.
Alternate Freezer Meal Prep:
- If you need to save space in the freezer just make a note on your freezer bag you'll need the chicken broth when you make the recipe.
- You'll save on freezer space and the chicken stock/broth can live in the pantry until you're ready for it.
Notes
If you aren’t able to find fermented sauerkraut or even the canned, glass jar version…which is the second best…and need to get the tin-can sauerkraut…make sure and rinse it a couple times before using it in your recipe.