Sweet and Sour Kraut and Weiner Soup

I've been watching my wallet lately and trying to use EVERYTHING in my fridge before it spoils. It seems that so many of the recipes I'm posting lately are created with frugality in mind. Sometimes they're exciting, and sometimes, well not so much. But this little dish which I adapted from a facebook recipe from Kalyn's Kitchen is just too good to not share. Kalyn made a Leftover Corned Beef and Sauerkraut Soup and it seemed like it was something I could sub with my leftover low sodium frankfurters and half a jar of sauerkraut. Some people are not fans of sauerkraut, but I certainly am. Being a New Yorker I wouldn't think of having a hot dog without it. So with that said, let's get to the recipe.

Sweet and Sour Kraut and Weiner Soup
Inspired by Kayln's Kitchen

1 large onion chopped
1 T olive oil
1 T minced garlic
1/4 tsp celery salt
1 can low sodium, low fat chicken broth (14.5 oz)
1 can low sodium, low fat beef broth (14.5 oz)
1 can petit diced tomatoes (14.5 oz)
1 T Worcestershire sauce
2 large dried bay leaves
2 cups sauerkraut, drained but not rinsed (I used bottled, not canned)
4 or 5 frankfurters sliced into 1/4 inch rounds
2 tsp Splenda Brown Sugar Blend or 4 tsp light brown sugar
2 tsp balsamic vinegar
fresh ground pepper to taste
Grated swiss cheese for serving (I like the lower sodium Alpine Lace)
Extra balsamic vinegar for drizzling
Homemade croutons for garnish (see link below)

Heat olive oil in soup pan and add the onions. Cook on medium low for about 5 minutes. You're looking to soften them and not really brown them. Add your garlic and celery salt  and cook 2-3 minutes more.

Add your chicken stock, beef stock, diced tomatoes, Worcestershire sauce and bay leaves and simmer on low for 30 minutes. I covered my pot. While soup simmers, drain the sauerkraut in a colander. Do not rinse it.

Get out your prepped frankfurters. When sauerkraut is mostly drained, squeeze out any remaining moisture with your clean hands. Lots of moisture comes out but the briny flavor remains. Chop the kraut into smaller pieces and add it, along with the franks, balsamic vinegar and brown sugar to the soup pot. Stir to combine and add a bit of water to soup if it seems thick to you. Simmer 15 minutes more.

While the soup is creating delicious aromas in your kitchen, why don't you make some homemade croutons for a garnish? They're quick and add so much flavor and texture to the final meal. Here is Ann Burrell's version of garlic croutons that I make all the time. Only now I add a T of unsalted butter to the olive oil mix, and are they ever so good! And when you're being frugal, a little bit of butter goes a long way when it comes to taste.

Top your soup with the shredded Swiss cheese and a bit more balsamic vinegar. Stir until the cheese melts and now add the yummy croutons. You should get about 4-5 servings. Hope you enjoy, I certainly did!