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Kielbasa And Sauerkraut Soup Recipe

Kielbasa And Sauerkraut Soup Recipe


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4.8 from 10 reviews

  • Total Time: 1 hour
  • Yield: 6 1x

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.


Ingredients

Scale

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)

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