Bobi's Bites: Sausage and Sauerkraut Soup

I finished my chemo treatments this past June and feel great but am suffering from "Chemo Brain". This "Fog" has turned me into one of those people I really don't like. You know the type - you ask them a question and they say they'll have to check and get back to you - and they never do. I am now THAT friend. I hate it! I can't remember dates, times and many faces...but funny thing - when my mom sent me this blog I instantly remembered a poem I learned in 1st grade!
It was found in Father Fox's Pennyrhymes and it went....

The sky is dark, there blows a storm
Our cider is hot, the fire is warm
The snow is deep and the night is long:
Old Father Fox, will you sing us a song?

Mister Lister sassed his sister
Married his wife 'cause he couldn't resist her,
Three plus four times two he kissed her;
How many times is that , dear sister?

Knickerbocker Knockabout
Sausages and Sauerkraut
Run! Run! Run! The hogs are out!
Knickerbocker Knockabout.

I can't remember one of my best friends birthdays - but I can recite a poem I learned in 1st grade about Sausages and Sauerkraut.....that's just the kind of friend I am now!



Although I did not have this soup when I was a child it brings back childhood memories of that book I loved.

The recipe is one my mother received from our mutual friend Sally Issac who now resides in cold Minnesota. We have been loving it for years.

Sauerkraut & Sausage Soup

4 strips bacon, diced
1 medium onion diced
1 large clove garlic chopped
2 pounds polish kiebasa cut into chunks or circles
8 oz. package of sliced mushrooms
6 cups chicken stock or broth
1 bay leaf
3 medium carrots cut into penny shapes
2 ribs of celery sliced diagonally
4 new potatoes, quartered
1 pound sauerkraut, rinsed, and well drained
pepper to taste

Cook bacon in large skillet over medium heat until half done, about five minutes. Add onion, garlic and mushrooms. Cook until onions are softened, about five minutes, stirring occasionally. Increase heat to high. Add sausage and cook until lightly browned, about ten minutes stirring often.

Drain off fat from skillet. Add the contents of the skillet to broth along with the vegetables and sauerkraut. Cook partially covered in a large pot until vegetables are just tender. Add pepper to taste.

To thicken this soup I use one can of Campbell's potato soup and one can of Reed's German potato salad.

One wonderful piece of your favorite bread or crackers of your choice and your meal is complete.

Now go knock yourself out with some Sauerkraut Mr. Lister!