I have several cups of cooked sauerkraut left over from a rather large open-bake choucroute I made the other day (sauerkraut + fresh cabbage + apples + caramelized onions + white wine + cider, baked with garlicky sausages and a smoked turkey thigh , plus the usual herbs and spices). I once saw a recipe for a soup to which you add sauerkraut toward the end of the cooking time. Do you have, or can you direct me to, such a recipe, in which my leftover sauerkraut might be a good addition? Thank you. ;o)
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