Sauerkraut Borscht with mushrooms

Forget boring soup! This unique borscht recipe bursts with sauerkraut’s tangy flavor and earthy portobello mushrooms. Add smoked sausage, and you’ll see why it’s a customer favorite!

Combine dry soup mix, 8 cups of broth (4 cups for each bag), 1 cup cubed chicken (or any protein - optional), salt and pepper

Stove Top: Bring to a boil, then

simmer 20-30 min

Crockpot: Cook on high for 4 hours or low for 6 hours.

Microwave: on high for 5 min. Let stend for 1 minute. Repaet one more time.

white potatoes, sauerkraut (cabbage, water, salt), beetroot, tomatoes, shiitake mushrooms, onion, carrot, garlic, dill, sunflower oil, bay leaf, black pepper

Nutrition Facts Servings: 8, Serv. size: 1Tbsp(14g) (makes 1 cup prepared), Amount per serving: Calories 26, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 367mg (16% DV), Total Carb. 3g (1% DV), Fiber 1.5g (5% DV), Total Sugars 2.1g (Incl. 0.7g Added Sugars, 1% DV), Protein 0.8g, Vit. D 0mcg (0% DV), Calcium 4.5mg (0% DV), Iron 0.2mg (1% DV), Potas. 97mg (2% DV)