Sauerkraut and Bratwurst Soup

Sauerkraut and Bratwurst Soup

3 cups sauerkraut
32 oz. chicken stock
5 cloves garlic, chopped
1 small onion, chopped
salt
1 tablespoon fish sauce
1 habanero pepper, halved
3 bratwurst sausages, cut into chunks
3 potatoes, chopped
1 bay leaf
1/2 teaspoon caraway seeds
6 tablespoons extra-virgin olive oil

In a stockpot, saute potatoes, onions, habanero, bratwurst, and bay leaf in olive oil until the potatoes are tender. Add salt. Then, add garlic, caraway seeds, and sauerkraut. Cook until the mixture simmers. Next, add fish sauce and chicken stock. Cook for an additional 10-15 minutes, or until the sauerkraut is tender. Happy Oktoberfest!