Kielbasa And Sauerkraut Soup (Borsch, Borscht) - cooking recipe

Ingredients

4 cups chicken broth (Swanson)
1 lb smoked kielbasa, cut into 1/2-inch slices and skillet fried till golden brown
1 garlic clove, pressed
16 ounces sauerkraut, lightly rinsed and well drained
1 1/2 cups cubed peeled potatoes
1 cup chopped onion (I like sweet onions)
2 large carrots, chopped
2 celery ribs, chopped
1/4 cup cider vinegar or 1/4 cup white vinegar
1/4 teaspoon pepper or 1/4 teaspoon pepper, to taste
12 ounces tomato sauce
1 teaspoon dried parsley
1 dash garlic powder
1 dash onion powder

Preparation

Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
Cover and cook on low for 5-6 hours or until vegetables are tender.
**High Altitude -- cook 6-8 hours.
Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
Can double recipe and freeze extra in a Zip-Loc for a quick future meal.