Kielbasa And Sauerkraut Soup (Borsch, Borscht)

• 4 cups chicken broth (Swanson)
• 1 lb smoked kielbasa, cut into 1/2-inch slices and skillet fried till golden brown
• 1 garlic clove, pressed
• 16 ounces sauerkraut, lightly rinsed and well drained
• 1 1/2 cups cubed peeled potatoes
• 1 cup chopped onion (I like sweet onions)
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 1/4 cup cider vinegar or 1/4 cup white vinegar
• 1/4 teaspoon pepper or 1/4 teaspoon pepper, to taste
• 12 ounces tomato sauce
• 1 teaspoon dried parsley
• 1 dash garlic powder
• 1 dash onion powder

1. Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
2. Cover and cook on low for 5-6 hours or until vegetables are tender.
3. **High Altitude -- cook 6-8 hours.
4. Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
5. Can double recipe and freeze extra in a Zip-Loc for a quick future meal.

chicken broth, kielbasa, garlic, sauerkraut, potatoes, onion, carrots, celery, cider vinegar, pepper, tomato sauce, parsley, garlic powder, onion powder

Taken from www.food.com/recipe/kielbasa-and-sauerkraut-soup-borsch-borscht-209139 (may not work)