14ounceskielbasa sausagesliced into ½ inch circles
1cupwhite oniondiced
4 to 5cupsbeef broth
2poundssauerkrautdrained
30ouncespinto beanstwo (15 ounce) cans, drained and rinsed
8ouncessour cream
1cupheavy creamor whole milk
Salt and pepperto taste
Instructions
Place a large stock pot over medium heat, add oil, sausage, and onions. Sauté for 4 to 6 minutes until the onions start to soften and the sausage is browned.
1 teaspoon cooking oil, 14 ounces kielbasa sausage, 1 cup white onion
Add the broth, and deglaze the bottom of the pan if needed. Bring the liquid to a simmer.
4 to 5 cups beef broth
Add the sauerkraut and pinto beans. Stir to combine, and simmer for 30 minutes.
2 pounds sauerkraut, 30 ounces pinto beans
Remove from heat, and allow the soup to cool for 15 to 20 minutes. Stir in sour cream and heavy cream. Taste, and season with salt and pepper.
8 ounces sour cream, 1 cup heavy cream
Serve hot with bread, crackers, or dinner rolls! Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of the sausage and sauerkraut soup. Actual calories will vary.