I vote for that Reuben soup. Damn that looks tasty! *Drools*

Oh, MAN! That Reuben Chowder looks like a keeper! Got to try that, soon!

How about some Reuben Chowder: http://foododelmundo.com/2010/03/17/reuben-chowder/

Soup sounds wonderful.

Or throw it at the Twitter people. Oops. Did I say that out loud?

There's a sauerkraut and bean soup that is a staple in my (Yugoslav) family. It sounds like you have a nice flavor base so you could probably just add some good chicken stock and cooked white beans or kidney beans and simmer.

I think you could add it to a Russian Cabbage Soup. In fact, I've thought of doing that several times myself, I just didn't have the kraut at the time. Basically it's a French onion soup like base with chunks of brisket, cabbage, celery, carrots and a few raisins. Your meats would sub nicely for the brisket, the apples for the raisins. To my mind, the sauerkraut is a perfect addition added a few minutes before the end of cooking. I don't have a written recipe, I riffed it "au pif" from my favorite soup, at a restaurant. There are some recipes online, just google!

Here's two recipes to get you started--take what you want out of each of them and make up your own version, which I just know will be great. I usually do a bone-in smoked ham slice or ham hocks and short ribs.

http://www.foodnetwork.com/recipes/emeril-lagasse/sauerkraut-soup-with-sausage-recipe/index.html

http://www.seriouseats.com/recipes/2010/01/slovak-sauerkraut-soup-recipe.html

I have an idea, not a recipe - but I think if you were making a borscht type soup that plopping some sauerkraut in would be great! Naked Beet's borscht is wonderful ... I think that adding your skraut would work. You could sneak a ham hock in there too ...