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
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- 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.