Sauerkraut Soup

This is a variation of Rachael Ray's Sweet 'n Saur Cabbage Soup. I make it whenever Marc is craving Dave's sauerkraut soup. I'm not usually a fan of sauerkraut unless it is served with some good wurst and mustard but this really doesn't have a strong kraut flavor.

2 tbsp extra-virgin olive oil
1 polska kielbasa sausage, casing removed and chopped into bite-sized pieces
1 savoy or regular green cabbage, cored, quartered and sliced
1/4 onion, grated (peel, halve and freeze before shredding to avoid tears)
1 cup shredded carrots
2 cups frozen shredded hashbrowns
Salt and Pepper
1 bay leaf
2 cups apple cider or juice (the murky kind, not the clear kind)
1/4 cup honey
One 14 oz. can white beans, drained (optional)
1 pound sauerkraut, rinsed and drained
1 quart chicken stock
1/2 tbsp dried dill
Sour cream for serving

In a soup pot over medium high heat, brown the meat in the oil, add the vegetables, saute for a few minutes and season with salt and pepper. Add the rest of the ingredients, cover and bring to a boil. Cook until everything is tender. Serve with sour cream on top.