Lunch: Smoked Sausage & Sauerkraut Soup

Ingredients

3 quarts chicken stock or low-sodium broth
One 25-ounce jar of sauerkraut with brine
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1/2 cup chopped pitted prunes
1 medium leek, white and light green parts only, finely diced
1 onion, finely diced
2 Hungarian wax peppers—halved, seeded and thinly sliced
6 garlic cloves, thinly sliced
2 serrano chiles, seeded and thinly sliced
Kosher salt
Freshly ground black pepper
Four 10-ounce duck legs, skin and excess fat removed
3/4 pound Gyulai sausage, cut crosswise into 1/4-inch slices (see Note)
4 large tomatoes, diced
Mashed potatoes, for serving

Instructions

In a large pot, combine the stock with the sauerkraut and its brine. Stir in the mushrooms, prunes, leek, onion, wax peppers, garlic, serrano chiles and a generous pinch each of salt and pepper. Add the duck legs and sausage and bring to a boil. Simmer over moderately low heat until the duck is tender, about 1 hour.
Remove the soup from the heat and stir in the tomatoes. Cover and let stand until the tomatoes are softened, about 30 minutes. Bring the soup back to a simmer and season with salt and pepper. Serve over mashed potatoes.

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