Sauerkrout Soup

I figured it was due time for me to pay some respect to my heritage and at the same time, introduce you guys to the GrandMaster, Chef Chompowski!!!  That’s right! Polska!!! I come from a polish family and trust me, there is no better food than a good Polish Feast! I’m gonna start you guys out simple though.  This is a Crock Pot dish, in which you can throw it all together and let it cook itself.  Like any other recipe, I’m sure you could find a million different ways to prepare this, or similar recipes but this is my take on Sauerkraut Soup!

What you’ll need:

2 lbs. smoked Polish sausage, cut into ½ inch pieces

4 medium potatoes

½ large yellow onion

2 large carrots, cut into ¼ inch slices

42 oz. can chicken broth

2lb. bag of sauerkraut

6 oz. can of tomato paste

The hardest part about cooking this dish is getting to the store and shopping for the ingredients.  After you sift through all the winter weather grocery store traffic get back to your house and begin prepping the ingredients.  Once you’ve accomplished the cubing and slicing you combine all the goods into the Crock Pot and give a good mix.  Cook them on high for 2 ½ hours.  Then give it another good stir and throw it on low for another 7-8 hours and the Sauerkraut Soup is ready to go.  Now grab your favorite bread, butter it up, and dig in.  I know what you’re thinking, here comes the SRIRACHA! Nope, I can’t bring myself to add in any extras into such an old rustic Polska recipe.

Enjoy.

Chicken Tortilla Soup

picture compliments of starving kitten

One of my favorite soups to warm my soul on a cold winter day is Chicken Tortilla Soup!  You can not beat this southwestern style soup.  It’s affordable, simple, and only takes about 30 minutes to cook!  Not to mention you can it off of it for up to a week if you keep it refrigerated.

What you will need:

32 oz. of Chicken broth

4 cups of dry white rice

2 cans of rotel

4 chicken breasts

1 package of enchilada seasoning

1 pitted avocado

First cut up your chicken breasts into two inch cubes.  Now grab a four gallon soup pot and pour in you chicken broth, rotel, white rice and chicken.  You want to be sure not to boil it so keep the temperature around medium.  This is a great recipe to make if you are planning to clean the house or your favorite team is on the silver screen.  Just be sure to check on it and give a stir every four to six minutes.  Once the chicken is solid white add in half of the enchilada seasoning.  When the rice is tender stir in the last half of the enchilada seasoning, turn the heat down to about two.  Cover for about five minutes.  While you are letting the last of the seasoning soak into the rice and chicken, prepare your avocado.  Remember from my early post on how to cut an avocado.  Grab a couple of bowls and some silverware and prepare to dig in!  You know that can’t be it… We almost forgot the SRIRACHA!!!  Everyone knows no chefchomp meal is complete without that savory chili sauce!!!

Enjoy.