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Sauerkraut Soup
Julia Rosien
Ingredients
2 quarts chicken stock
1/2 a head cabbage
2 small cooking onions
1 stalk celery
1 sausage (any garlic or savory sausage)
2 to 3 tablespoons flour
Salt
Pepper
Garlic
Directions
Chop cabbage, onions, and celery. Saute in butter or oil, or if you made your own chicken stock, use fat from the top of it. Add a dash of garlic. Stir in flour, avoiding lumps. Add mixture to boiling stock. Slice sausages into discs and add to soup. Season.
Suggestions
For the best flavor, allow the soup to sit at least one day.