Cozy Kielbasa and Sauerkraut Soup Recipe for Chilly Days

Polish kitchens have long celebrated this hearty kielbasa and sauerkraut soup that warms hungry souls during chilly evenings.

Generations of cooks developed unique flavor combinations in this comfort classic.

Robust sausage pieces mingle with tangy sauerkraut, creating a balanced culinary experience that feels both rustic and satisfying.

Chefs across Eastern Europe cherish similar recipes passed through family traditions.

Rich broth depths complement sharp kraut notes while delivering substantial nutrition in every spoonful.

Meat lovers appreciate how simple ingredients create such complex taste profiles.

You’ll find this soup delivers pure, honest comfort in minutes.

Let’s journey into a recipe that connects you with authentic Polish cooking traditions.

Meals and Sides That Go Well with It

• Select a bold, medium-bodied red like Zinfandel or Syrah that complements the rich, smoky kielbasa and cuts through the tangy sauerkraut.
• Grab a hearty slice of traditional rye bread to soak up the savory broth and add a delightful textural contrast to the soup.
• Crack open a crisp, hoppy German-style pilsner that refreshes the palate and echoes the Central European flavors of the dish.
• Add a side of cold, crunchy dill pickles to enhance the soup's sour notes and provide a zingy accompaniment.

Alternative Ideas to Reinvent Kielbasa and Sauerkraut Soup

• Vegetarian Sauerkraut Soup: Replace kielbasa with plant-based sausage or smoked tofu, using vegetable broth instead of chicken broth for a meat-free version that keeps the hearty flavor profile.
• Gluten-Free Adaptation: Ensure all ingredients are certified gluten-free, particularly checking broth and sausage labels. Use gluten-free kielbasa or substitute with turkey sausage for safe consumption.
• Low-Sodium Option: Select reduced-sodium chicken broth, rinse sauerkraut before adding to decrease salt content, and use fresh herbs to enhance taste without extra sodium.
• Instant Pot Version: Brown kielbasa using sauté function, add remaining ingredients, seal, and cook on high pressure for 10 minutes with quick release for faster preparation that maintains rich, traditional soup flavors.

Reasons to Love Kielbasa and Sauerkraut Soup

• A hearty soup that comes together in under 45 minutes with minimal prep work.
• Celebrates classic Eastern European culinary heritage with authentic ingredients like kielbasa and sauerkraut that deliver rich, tangy taste sensations.
• Requires only a single pot for cooking, minimizing kitchen cleanup and making meal preparation stress-free for busy home cooks.
• Combines protein from kielbasa, vegetables for nutrients, and hearty potatoes to create a complete, satisfying dinner that fills you up without feeling heavy.

Ingredients for a Hearty Kielbasa and Sauerkraut Soup

• Kielbasa Sausage: A flavorful Polish sausage that adds rich, smoky flavor and meaty texture to the soup.
• Chicken Broth: Core liquid base providing depth and savory foundation for the soup.

• Onion, Carrots, Celery: Classic soup mirepoix that creates aromatic vegetable base with balanced flavors.
• Sauerkraut: Tangy fermented cabbage that brings distinctive sour and complex flavor profile.
• Potatoes: Hearty root vegetable that adds substance and helps thicken the soup naturally.
• Garlic: Aromatic ingredient that enhances overall depth of flavor.

• Olive Oil: Helps sauté ingredients and provides subtle background flavor.
• Smoked Paprika, Dried Thyme, Caraway Seeds: Spices that contribute warm, earthy notes and complement the sausage.
• Bay Leaf: Provides subtle herbal undertone during simmering.
• Salt, Black Pepper: Essential seasonings for balancing and enhancing overall taste.

• Fresh Parsley: Optional bright, fresh herb to add color and mild herbal finish.

Cooking Instructions for Kielbasa and Sauerkraut Soup

Step 1: Brown the Savory Sausage

Heat olive oil in a large pot over medium flame. Toss in sliced kielbasa and cook until edges turn golden and crispy. Scoop out the sausage and set aside on a plate.

Step 2: Awaken the Veggie Medley

• Diced onions
• Chopped carrots
• Sliced celery

• Minced garlic
• Smoked paprika
• Dried thyme
• Caraway seeds

Stir and cook for another minute to intensify flavors.

Step 3: Create the Hearty Soup Base

• Chicken broth
• Water
• Sauerkraut
• Diced potatoes

Drop in a bay leaf and stir everything together. Bring to a rolling boil, then reduce heat. Cover and simmer for 25-30 minutes until potatoes turn tender.

Step 4: Finish and Feast

Fish out the bay leaf. Taste and season with salt and black pepper. Ladle into bowls and garnish with fresh parsley. Serve piping hot with crusty bread on the side.

Kitchen Tips for Maximum Flavor

• Sizzle Sausage Perfectly: Brown kielbasa on medium heat for a crispy exterior and deeper flavor, ensuring it doesn't burn by stirring occasionally.
• Boost Vegetable Flavor: Sauté onions, carrots, and celery until they're soft and slightly caramelized to enhance the soup's overall taste profile.
• Spice Smart: Toast spices like smoked paprika and caraway seeds briefly to release their essential oils and intensify their aromatic qualities.
• Control Soup Consistency: If the soup becomes too thick, add extra chicken broth or water to achieve your desired texture while maintaining rich flavor.
• Make It Diet-Friendly: Swap regular kielbasa for turkey or chicken sausage to reduce fat content, and use low-sodium broth for a healthier version suitable for those watching sodium intake.

Storing and Warming Up This Soup

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days.
• Cool soup completely before transferring to freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months.
• Pour soup into a pot, warm over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup seems too thick.
• Pour soup into a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each interval until heated through.

Kielbasa And Sauerkraut Soup Recipe

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4.8 from 10 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Hearty kielbasa and sauerkraut soup blends Polish culinary traditions with comforting winter warmth. Rich, tangy flavors mingle in this rustic one-pot meal that delivers satisfying nourishment you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) kielbasa sausage, sliced into ¼-inch rounds

Vegetables and Aromatics:

• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced

Liquids, Seasonings, and Additional Ingredients:

• 1 tablespoon (15 milliliters) olive oil
• 4 cups (946 milliliters) low-sodium chicken broth
• 2 cups (473 milliliters) water
• 2 cups (473 milliliters) sauerkraut, drained
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon caraway seeds (optional)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

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Instructions

1. Prepare a large pot or Dutch oven and warm olive oil over medium heat, creating a sizzling surface for the kielbasa sausage.
2. Carefully place sliced kielbasa into the hot oil, allowing each piece to develop a golden-brown exterior with rich caramelized edges. Transfer the beautifully browned sausage to a separate plate, preserving its intense flavor.
3. Within the same pot, introduce diced onions, carrots, and celery, allowing them to soften and release their aromatic essence. Sprinkle minced garlic, smoked paprika, dried thyme, and caraway seeds, stirring to activate their robust fragrance.
4. Reintroduce the browned kielbasa back into the vegetable mixture, creating a harmonious flavor foundation.
5. Pour chicken broth and water into the pot, then fold in sauerkraut, diced potatoes, and a bay leaf. Gently stir to ensure all ingredients are evenly distributed.
6. Elevate the mixture to a boil, then immediately reduce heat, covering the pot to allow a gentle simmer. Let the soup develop its flavors for approximately 25-30 minutes, ensuring potatoes reach a tender consistency.
7. Carefully remove the bay leaf, preventing any unwanted woody notes in the final dish.
8. Taste the soup and enhance with salt and freshly ground black pepper according to personal preference.
9. Ladle the steaming soup into serving bowls, optionally garnishing with fresh chopped parsley for a vibrant touch.

Notes

• Enhance sausage flavor by scoring kielbasa diagonally before browning, allowing deeper caramelization and better spice absorption.
• Drain sauerkraut partially to control soup’s tanginess and prevent overwhelming sour notes while maintaining traditional European taste profile.
• Choose low-sodium chicken broth for better salt control, especially for those monitoring sodium intake or preferring lighter seasoning.
• Consider vegetarian adaptation by substituting kielbasa with smoked tofu or plant-based sausage and using vegetable broth for similar robust flavor complexity.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Polish

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 50 mg