Bavarian Herb Soup (Krautlsuppe)
INGREDIENTS:
2 cn Sauerkraut, Bavarian style,
-undrained (27 oz each)
2 lb Polish kielbasa sausage,
-precooked and cut into 3
-inch pieces.
1 md Onion, thinly sliced and
-separated into rings
1 ts Chicken bouillon, instant
1/2 ts Celery seed
2 cn Sauerkraut, Bavarian style,
-undrained (27 oz each)
2 lb Polish kielbasa sausage,
-precooked and cut into 3
-inch pieces.
1 md Onion, thinly sliced and
-separated into rings
1 ts Chicken bouillon, instant
1/2 ts Celery seed
In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, 1/2 t boulllon and 1/4 t celery seed. Repeat layers. Cover and cook at setting #3 in West Bend cooker (low) for 7 ~ 9 hours or #5 in West Bend Cooker (high) for 3-4 hours. Serve with boiled potatoes and apple raisin salad.