A hearty, tangy soup made with turkey sausage, sauerkraut, potatoes, carrots, and barley simmered in flavorful broth.

1 tablespoon butter

1 large onion, diced

2 garlic cloves, minced

3-4 small white potatoes, peeled and diced

1 large carrot, grated

3 tablespoons tomato paste

1/3 cup pearl barley

1/2 teaspoon caraway seeds

6 cups vegetable broth

1 pound turkey sausage (pre-cooked or cooked before adding)

8 ounces sauerkraut, drained

Salt, to taste

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1. Melt butter in a large soup pot and sauté onions and garlic until translucent.

2. Add potatoes, carrots, tomato paste, barley, and caraway seeds. Stir and add vegetable broth.

3. Simmer 20–25 minutes until potatoes and barley soften.

4. Slice and pan-sear the sausage until browned.

5. Add drained sauerkraut and cook 15–20 minutes more.

6. Slice sausage into rounds and stir into soup.

7. Season with salt and serve hot.

For a milder flavor, rinse the sauerkraut before adding. The soup thickens as it rests, so add extra broth when reheating if needed.