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
Scale
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
