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Kielbasa and Sauerkraut Soup

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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

Scale
  • 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.

Find it online: https://recipe.ukfinda.com/kielbasa-and-sauerkraut-soup/