Looking for a cozy, flavorful soup that’s easy to make and packs a punch of savory goodness? Look no further than Kielbasa and Sauerkraut Soup! This dish combines the robust flavors of Polish kielbasa with tangy sauerkraut, creating a bowl of comfort that’s perfect for chilly days. Ideal for family meals or gatherings, this soup is a unique take on traditional kielbasa dishes, bringing in warming broth, vegetables, and a balance of spices to elevate its taste. Follow along to discover why this soup could become a new favorite in your home.
Why You’ll Love This Soup
- Simple Ingredients: Most ingredients are pantry staples or readily available.
- Bold Flavors: The smoky, rich taste of kielbasa pairs perfectly with the tanginess of sauerkraut.
- Comforting & Filling: It’s a complete meal that’s hearty enough to satisfy even the biggest appetites.
- Quick to Prepare: This recipe requires minimal prep and can be made in under an hour.
Ingredients
To make Kielbasa and Sauerkraut Soup, you’ll need the following ingredients:
- 1 lb Kielbasa sausage, sliced into rounds
- 1 ½ cups sauerkraut, drained and rinsed
- 1 large onion, diced
- 2 garlic cloves, minced
- 3 large carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken or vegetable broth
- 2 cups potatoes, diced
- 1 bay leaf
- 1 tsp caraway seeds (optional, but adds authentic flavor)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the Kielbasa: In a large pot, heat a tablespoon of oil over medium-high heat. Add the sliced kielbasa and cook until it’s browned on both sides, about 5-7 minutes. Remove from the pot and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5 minutes, or until softened and fragrant.
- Add Potatoes and Broth: Stir in the diced potatoes, then pour in the chicken or vegetable broth. Bring the mixture to a simmer.
- Add Sauerkraut and Seasonings: Add the sauerkraut, bay leaf, and caraway seeds to the pot. Season with salt and pepper to taste, and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Return Kielbasa to the Pot: Add the cooked kielbasa back to the soup and stir well. Let the soup cook for an additional 5-10 minutes to allow all flavors to blend together.
- Garnish and Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley.
Tips for Perfect Kielbasa and Sauerkraut Soup
- Adjust the Tanginess: Rinse the sauerkraut before adding it to reduce tanginess. For more flavor, skip rinsing.
- Thicker Consistency: For a thicker soup, mash some of the potatoes before adding the kielbasa back in.
- Flavor Enhancements: Try adding a splash of apple cider vinegar or a dash of smoked paprika for an extra layer of flavor.
Nutritional Information
This soup is loaded with protein from the kielbasa, fiber from the vegetables, and is relatively low in carbohydrates. Each serving contains approximately:
- Calories: 250-300
- Protein: 12g
- Carbohydrates: 15g
- Fat: 12g
Note: Nutritional values can vary based on specific ingredients used.
Serving Suggestions
This Kielbasa and Sauerkraut Soup pairs well with crusty bread, a light green salad, or a side of creamy mashed potatoes. The tangy, savory flavors also complement a glass of crisp, cold beer or cider, which enhances the Eastern European vibe of the meal.
Make-Ahead and Storage Tips
- Make Ahead: This soup actually tastes even better the next day, making it a great choice for meal prep. Simply store it in an airtight container in the refrigerator.
- Reheat: Reheat on the stovetop or in the microwave, adding a splash of broth if needed to adjust consistency.
- Freezing: You can freeze this soup for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Final Thoughts
With its savory, warming flavor and easy-to-follow recipe, Kielbasa and Sauerkraut Soup is an ideal dish for cozy nights or quick family meals. Perfectly balanced between tangy and smoky, this soup provides a comforting and filling meal. Give it a try and let the rich, delicious flavors make it a regular in your winter recipe rotation!
Serving and Storage Tips for Kielbasa and Sauerkraut Soup
Serving Suggestions
- Bread Pairing: Serve with crusty bread or a warm baguette to soak up the flavorful broth.
- Side Salad: A simple green salad with a light vinaigrette complements the tangy sauerkraut.
- Add a Dollop: Add a spoonful of sour cream or Greek yogurt for creaminess.
- Beverage Pairing: This soup pairs well with a cold beer, hard cider, or even a Riesling to balance the flavors.
Storage Tips
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. This soup’s flavors deepen with time, making it even better the next day.
- Freezing: Freeze for up to 3 months. Pour into freezer-safe containers, leaving some space for expansion, and thaw in the fridge overnight before reheating.
- Reheating: Reheat on the stovetop over medium heat until hot, adding a splash of broth or water if it’s too thick. Alternatively, use the microwave, stirring occasionally to ensure even heating.
Enjoy leftovers as they tend to taste even better as the flavors meld together over time!
- Can I use a different type of sausage instead of kielbasa?
Yes, you can substitute kielbasa with smoked sausage, chorizo, or even andouille sausage if you prefer. These options will add a similar smoky flavor, though each type of sausage will bring a slightly different taste to the soup. - Is it necessary to rinse the sauerkraut before adding it to the soup?
Rinsing the sauerkraut is optional and depends on your taste preference. Rinsing will reduce its tanginess, creating a milder flavor, while adding it unrinsed will give the soup a stronger, more traditional tangy bite. - Can I make this soup in a slow cooker?
Absolutely! To make it in a slow cooker, cook the kielbasa in a skillet first to brown it, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are tender. - How can I make this soup thicker?
If you prefer a thicker soup, you can mash some of the potatoes once they’re tender or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) and stir it into the soup in the final 5-10 minutes of cooking.
Kielbasa and Sauerkraut Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Description
This flavorful soup features slices of kielbasa sausage, tangy sauerkraut, and a medley of vegetables simmered together to create a rich and satisfying meal. It’s a delightful blend of smoky, sour, and savory flavors that come together in a comforting bowl.
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced into 1/4-inch rounds
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon caraway seeds (optional)
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups sauerkraut, drained
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Sauté the Sausage:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
- Cook the Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic, smoked paprika, dried thyme, and caraway seeds (if using). Cook for an additional minute until fragrant.
- Simmer the Soup:
- Return the browned kielbasa to the pot.
- Add the chicken broth, water, sauerkraut, diced potatoes, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 25-30 minutes, or until the potatoes are tender.
- Season and Serve:
- Remove the bay leaf.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Notes
- Sauerkraut: For a milder flavor, rinse the sauerkraut before adding it to the soup. For a more pronounced tang, add it directly without rinsing.
- Potatoes: Yukon Gold or Russet potatoes work well in this recipe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.