Serves 6 to 8
2 pounds sauerkraut
1 28 ounces can whole tomatoes, undrained
1 cup chopped onions
1 13-3/4 ounce can chicken or beef broth
1-1/2 cups water, or as needed
Salt and pepper
Plain yogurt or cooked shrimp for garnish
Drain sauerkraut well, reserving juice and about 1/2-cup sauerkraut for garnish.
Combine sauerkraut, tomatoes, onions and broth in stainless steel or Dutch oven. Bring to a boil. Cover and simmer over very low heat 2-1/2 to 3 hours. Add water as needed during cooking.
Season with some of the reserved sauerkraut juice, salt and pepper to taste. Garnish with cooked shrimp and sauerkraut or a dollop of plain yogurt and serve with Sauerkraut Rye Bread.