8 C chicken or beef broth (I use Swanson's lower sodium) 16 oz. jar of sauerkraut, rinsed and drained 1 can of condensed cream of mushroom soup, undiluted (again, lower sodium) 3 medium potatoes, cut into small cubes 3 medium carrots, chopped 1 large onion, chopped 3 stalks of celery, chopped one big link of smoked Polish sausage, cubed (I use Butterball turkey kielbasa) 1 C chopped cooked ham 2 T vinegar 2 t dried dillweed ½ t pepper 8 oz. fresh mushrooms, sliced (if you like mushrooms)
Put the whole thing in a big pot and cook until the vegetables are tender, about 4-5 hours.
This rice pilaf goes great with chicken and a green vegetable:
Rice Pilaf
A little bit of oil in the frying pan 1 large onion, chopped fine ½ C blanched slivered almonds, more or less sauté the above together until almonds are lightly browned
to the above, add 1 t anise seed, crushed to release flavor 1 t orange peel, or maybe a little less* ¼ t curry powder 1 C long-grain white rice sauté this together, for a minute or two
then add 1 14-oz. can of Swanson's lower-sodium chicken broth. ¾ C golden raisins, more or less bring to a boil for a minute or two
transfer to a casserole dish, cover and bake at 350º for 30 minutes
* Note: this last time I put in some dried (candied) orange peel pieces, with a little less dried orange peel.