1 tbsp. butter
2 1/2 lbs. Kielbasa, cut into 1/2 inch pieces
4 c. beef broth
1 c. dry white wine
1 (2 lb.) can sauerkraut, rinsed and drained
1 1/2 tsp. caraway
2 bay leaves
Shredded Swiss cheese

In a 5 to 6 quart saucepan, melt butter. Add sausage and cook until well browned. Stir in stock, wine, kraut, caraway seeds, and bay leaves. Bring to a boil; reduce heat and cover. Simmer 10 minutes. Remove bay leaves. Sprinkle a little shredded Swiss cheese on top of individual bowl.