|Sauerkraut, cauliflower, kale and kielbasa|
1# sliced kielbasa, saute till golden.
1 thin sliced onion or chopped leak (make sure you cut the leek in half vertically and wash out all the dirt before chopping, and I like to use most of the green part too) - cook till they color.
Chopped kale, about 2 C - 4 large leaves (mine is frozen from last year's garden)
1/2 # cauliflower (mine is frozen from my garden)
2 C sauerkraut, rinsed (I look for lowest sodium - usually fresh in refrigerator section)
2-4 C chicken broth, depending on how soupy you like it. I'll use the 4 cups broth if I add some potatoes.
Salt and pepper to taste - with the sauerkraut I never salt, unless adding potatoes needs extra flavoring.
We like to serve it with a dollop of homemade yogurt or sour cream.