Prepare to be wowed by the bold, tangy, and deeply satisfying flavors of Kielbasa and Sauerkraut Soup. This robust Eastern European-inspired soup brings together smoky kielbasa, savory sauerkraut, and tender vegetables in a bracing, soul-warming broth that’s as hearty as it is comforting. If you’re craving a dinner that’s both easy to make and bursting with personality, this is the soup your kitchen needs right now—each spoonful is a zingy, smoky, cozy hug perfect for chilly nights or whenever you need a taste of home.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients come together to make this memorable Kielbasa and Sauerkraut Soup. Every item on the list plays an essential role—building layers of savory, smoky, and tangy flavors, while giving the soup its remarkable texture and color.
- Olive oil: Adds a luscious base for browning the kielbasa and sautéing vegetables, giving the soup its foundational flavor.
- Kielbasa (1 pound): Smoky, garlicky sausage infuses each bite and creates a hearty protein backbone.
- Yellow onion: Brings subtle sweetness and depth as it softens and melds with the broth.
- Garlic: Two cloves go a long way in adding aromatic, savory complexity.
- Sauerkraut: The star’s tangy crunch sets this soup apart—drain, but don’t rinse, for extra punch!
- Russet potato: Adds creamy heft, soaking up all those fabulous flavors as it cooks.
- Carrot: A splash of sweetness and color, balancing the sharper notes of the sauerkraut.
- Chicken broth (low-sodium): The savory backdrop pulls everything together; use low-sodium so you can control the salt.
- Water: Lightens the broth and helps all the flavors mingle gently.
- Caraway seeds (optional): For those who love the twangy, anise-like note often found in traditional sauerkraut dishes.
- Black pepper: Adds subtle heat that lingers in the background.
- Smoked paprika: A pinch transforms the broth with alluring smokiness—don’t skip it if you love depth of flavor.
- Salt to taste: Start with a small pinch and adjust at the end for perfect seasoning.
- Fresh parsley: Bright, refreshing finish that enlivens and freshens up the whole bowl right before serving.
How to Make Kielbasa and Sauerkraut Soup
Step 1: Brown the Kielbasa
Start by warming a large pot or Dutch oven over medium heat and pouring in the olive oil. Add your sliced kielbasa and let the coins sizzle and brown, turning them so each round gets deliciously caramelized edges. This step locks in flavor and adds that irresistible smoky character to your Kielbasa and Sauerkraut Soup. Once browned (about 5–7 minutes), scoop them out with a slotted spoon and set aside.
Step 2: Sauté the Onion and Garlic
In the same pot (and in all those tasty sausage drippings), add the chopped onion and let it cook until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another minute, just until fragrant. These aromatics form the base of flavor that ties everything in the soup together.
Step 3: Build the Soup
Toss in the sauerkraut, diced potato, and chopped carrot. Give everything a good stir so the veggies can mingle with the onion and garlic. Pour in the chicken broth and water, then sprinkle in the caraway seeds if you’re using them, plus the pepper and smoked paprika. Bring your mixture up to a boil, then lower the heat and let it simmer uncovered for 25–30 minutes, until the potatoes and carrots are perfectly tender.
Step 4: Return Kielbasa and Finish
Pop the browned kielbasa back into the pot for the final five minutes of simmering. This reheats the sausage pieces and lets their flavor seep into the broth for that signature sweet-smoky edge. Taste and add salt as needed—you may find the sauerkraut or kielbasa already provided just the right amount.
Step 5: Garnish and Serve
Ladle your steaming Kielbasa and Sauerkraut Soup into bowls and finish with a sprinkle of chopped fresh parsley. This fresh herb brings a pop of color and a garden-bright lift that pulls everything together beautifully.
How to Serve Kielbasa and Sauerkraut Soup
Garnishes
Bright green parsley is classic, but you could also try dill or chives for a different herby note. For more richness, a dollop of sour cream works wonders, melting into the soup with a cool, creamy finish that highlights the tang of sauerkraut. For a touch of heat, a shake of hot paprika or a few chili flakes are welcome additions right before serving.
Side Dishes
This hearty soup happily stands as a meal on its own, but if you’re in the mood for a feast, serve it with thick slices of crusty rye bread (perfect for dunking and sopping up broth). A crisp green salad, or Eastern European roasted root vegetables, complement the flavors and round out the meal without overshadowing your delicious Kielbasa and Sauerkraut Soup.
Creative Ways to Present
For a fun twist, serve the soup in small bread bowls—the rye or sourdough crust soaks up the broth deliciously. If you’re hosting, ladle the soup into mugs for a cozy, sip-able appetizer. You can even top each bowl with a drizzle of mustard or a handful of fresh sauerkraut for extra zing and personality.
Make Ahead and Storage
Storing Leftovers
Leftover Kielbasa and Sauerkraut Soup keeps beautifully. Cool the soup completely, transfer it into airtight containers, and store in the refrigerator for up to 4 days. The flavors deepen as the soup sits, making each reheated bowl even more delicious.
Freezing
This soup freezes like a dream! Ladle cooled soup into freezer-safe containers or bags, leaving a bit of space for expansion. Freeze for up to 3 months. When you’re craving comfort, thaw overnight in the fridge or gently reheat from frozen on the stove.
Reheating
To reheat, pour the soup into a pot and warm gently over medium heat until steaming hot. Add a splash of water or broth if the soup looks a bit thick (potatoes sometimes soak up extra liquid as they rest). Or, pop an individual serving in the microwave, stirring halfway through to ensure even heating.
FAQs
Can I use a different kind of sausage?
Absolutely! While kielbasa is classic for this dish, any smoky, fully cooked sausage—like andouille, Polish sausage, or even turkey kielbasa—can be swapped in for equally tasty results. Just be sure to brown whatever sausage you choose.
Is Kielbasa and Sauerkraut Soup gluten-free?
Yes, as written, this recipe is naturally gluten-free, provided your broth is certified gluten-free and your kielbasa is made without fillers containing gluten. Double-check your ingredient labels to be sure if gluten is a concern.
Can I make this soup vegetarian?
For a vegetarian take, skip the kielbasa and use a plant-based sausage, or simply bump up the amount of potatoes and carrots for extra heartiness. Vegetable broth will keep the base savory and delicious.
Do I have to use caraway seeds?
Not at all—they’re completely optional! Caraway seeds contribute a distinct flavor that’s traditional in many sauerkraut recipes, but if you’re not a fan or don’t have them handy, simply leave them out. Your Kielbasa and Sauerkraut Soup will still be full of character.
How can I make the soup creamier?
For a creamy twist, stir in a splash of heavy cream at the end of cooking. This addition softens the tang of sauerkraut and makes each spoonful richer. Sour cream or even a swirl of plain yogurt on top at serving works beautifully as well.
Final Thoughts
Whether you’re introducing your family to this Eastern European classic or warming up after a long day, Kielbasa and Sauerkraut Soup promises comfort in every bowl. It’s easy, satisfying, and deeply flavorful—give it a try and let this vibrant soup become one of your new cold-weather favorites. Happy cooking!
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Kielbasa and Sauerkraut Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Kielbasa and Sauerkraut Soup is a comforting Eastern European dish that is perfect for fall. The smoky kielbasa, tangy sauerkraut, and tender vegetables come together in a flavorful broth that is sure to warm you up on a chilly day.
Ingredients
Kielbasa and Sauerkraut Soup:
- 1 tablespoon olive oil
- 1 pound kielbasa (sliced into 1/4-inch rounds)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 cups sauerkraut (drained, not rinsed)
- 1 large russet potato (peeled and diced)
- 1 carrot (peeled and chopped)
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Salt to taste
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Heat Olive Oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook Kielbasa: Add the sliced kielbasa and cook until browned, about 5–7 minutes. Remove and set aside.
- Saute Onion and Garlic: In the same pot, cook onion until softened, about 3 minutes. Add garlic and cook for 1 more minute.
- Add Ingredients: Stir in sauerkraut, potatoes, and carrots. Pour in chicken broth and water. Add caraway seeds, pepper, and smoked paprika.
- Simmer Soup: Bring to a boil, then simmer uncovered for 25–30 minutes until vegetables are tender.
- Finish Soup: Return kielbasa to the pot and cook for another 5 minutes. Adjust seasoning and garnish with parsley before serving.
Notes
- For extra richness, stir in a splash of heavy cream at the end.
- This soup tastes even better the next day.
- Use fully cooked kielbasa; if using raw sausage, cook thoroughly before adding.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
