Slow-Cooker Brat and Sauerkraut Soup

By Cookie67

serve with pretzel roll

Ingredients

• 1 pound uncooked bratwurst, cut into 1/2-inch-thick slices
• 1 pound tiny new red potatoes, cut into quarters
• 2 small onions, cut into 1/4-inch wedges or coarsely chopped
• 1 cup sliced celery
• 2 cloves garlic, minced
• 3 bay leaves
• 1 14 1/2 - ounce can Bavarian-style sauerkraut
• 2 14 1/2 - ounce cans lower-sodium beef broth
• 1 tablespoon spicy brown mustard
• 1 tablespoon cider vinegar
• 1 teaspoon paprika
• 1 teaspoon fennel seeds, crushed
• 1/2 teaspoon caraway seeds
• Sour cream (optional)

Details

Adapted from midwestliving.com

Preparation

Step 1

In a large skillet, cook bratwurst slices over medium-high heat for 3 to 4 minutes or until browned on all sides, stirring frequently. Remove from skillet and set aside.

In a 4- to 5-quart slow cooker, combine potatoes, onions, celery, garlic and bay leaves. Top with browned bratwurst and sauerkraut. In a large bowl, whisk together broth, mustard, vinegar, paprika, fennel seeds and caraway seeds. Pour into cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Discard the bay leaves.
If desired, top each serving with sour cream.