This soup has a sweet and sour flavour which comes from the saurkraut and vinegar. It's delicious and tastes even better reheated. I cooked this up in the slow cooker when my mother-in-law arrived for the holidays from Maryland.
From "Biggest Book of Slow Cooker Recipes Volune 2" page 194
Longtime old-country favorites - sausage, potatoes, and sauerkraut - are stars in this soup.
4 cups chicken broth
1 14- to 16-oz can sauerkraut, rinsed and drained
12 ounces cooked Polish sausage, chopped
1 10-3/4 oz can condensed cream of mushroom soup
8 oz fresh mushrooms, slices
2 medium carrots, chopped
2 medium stalks celery, chopped
1 medium potato, cut into small cubes
1 medium onion, chopped
2 tablespoon vinegar
2 teaspoons dried dill
1/2 teaspoon black pepper
2 slices bacon, crisp-cooked, drained, and crumbled (optional)
1. In a 4- to 5-quart slow cooker stir together broth, sauerkraut, Polish sausage, cream of mushroom soup, mushrooms, carrots, celery, potato, onion, vinegar, dill, and pepper.
2. Cover and cook on low-heat-setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. If necessary, skim off fat before serving. If desired, sprinkle individual servings with bacon.