If there’s one dish that instantly wraps you in cozy warmth and bursts with bold, savory flavors, it’s this Kielbasa and Sauerkraut Soup Recipe. Imagine tender slices of smoky kielbasa melding with tangy sauerkraut, nestled among hearty potatoes and aromatic vegetables simmered to perfection. This soup is not just a meal; it’s a celebration of traditional Eastern European comfort that’s incredibly easy to make and guaranteed to become a family favorite. Whether you’re chasing away winter chills or craving something soul-satisfying, this recipe fits the bill perfectly.
Ingredients You’ll Need
Each of these simple ingredients plays a vital role in delivering the hearty, layered taste and delightful texture that make this soup so special. From smoky kielbasa to zingy sauerkraut and just the right spices, you’ll love how these come together with minimal effort.
- Olive oil: Provides the perfect base for sautéing and adds a touch of richness without overpowering the soup.
- Kielbasa (1 pound, sliced): The star protein with smoky, garlicky flavor that defines this soup’s character.
- Onion (1 small, diced): Offers natural sweetness and depth once softened.
- Garlic (2 cloves, minced): Adds a punch of aromatic intrigue that wakes up the palate.
- Carrot (1, sliced): Brings slight sweetness and a vibrant pop of color to the bowl.
- Celery (1 rib, sliced): Adds a subtle crunch and freshness balancing the richer elements.
- Sauerkraut (1 1/2 cups, drained and lightly rinsed): Delivers a tangy brightness with a touch of fermented magic.
- Chicken broth (4 cups): The flavorful liquid base that ties all ingredients harmoniously together.
- Water (1 cup): Lightens the broth slightly, ensuring the soup isn’t too heavy or salty.
- Caraway seeds (1 teaspoon, optional): Adds a gentle earthiness that beautifully complements the sauerkraut.
- Black pepper (1/2 teaspoon): Enhances the overall flavor with a mild spice.
- Potatoes (2 medium, peeled and diced): Provides creaminess and a hearty texture that makes each spoonful satisfying.
- Bay leaf (1): Infuses subtle herbal notes during simmering.
- Salt to taste: Essential to bring out the best in every ingredient.
- Fresh parsley (chopped, for garnish): Adds a fresh, vibrant finish to the soup’s warm palette.
How to Make Kielbasa and Sauerkraut Soup Recipe
Step 1: Brown the Kielbasa
Start by heating a tablespoon of olive oil in a large soup pot over medium heat. Add the sliced kielbasa and sauté until it’s beautifully browned, about 5 to 6 minutes. This step unlocks the sausage’s deep smoky flavor and creates a flavorful base. Once browned, remove the kielbasa and set it aside for now.
Step 2: Sauté the Vegetables
In the same pot with those delicious drippings, toss in the diced onion, sliced carrot, and celery. Let them cook for 4 to 5 minutes until they soften and release their natural sweetness. Then stir in the minced garlic and cook for an additional minute to awaken the aromas that will fill your kitchen and captivate your senses.
Step 3: Create the Broth
Now, it’s time to pile on the flavor. Stir in the sauerkraut, chicken broth, water, caraway seeds if you’re using them, black pepper, diced potatoes, and bay leaf. Bring the whole mixture to a gentle boil before lowering the heat and letting it simmer uncovered. This slow simmer, 20 to 25 minutes, lets all those robust flavors marry and the potatoes become tender and comforting.
Step 4: Reintroduce the Kielbasa and Finish Cooking
Once your potatoes are fork-tender, bring the browned kielbasa slices back into the pot. Let everything simmer together for another 5 to 10 minutes so the sausage heats through and mingles with the sauerkraut’s tang and the veggies’ subtle sweetness. Then, remove the bay leaf and taste for seasoning, adjusting salt as needed to balance the flavors perfectly.
Step 5: Garnish and Serve
Ladle this soul-satisfying soup into warm bowls and sprinkle generously with fresh chopped parsley. The green flecks brighten the dish visually and add a fresh note against the hearty, smoky backdrop.
How to Serve Kielbasa and Sauerkraut Soup Recipe
Garnishes
Fresh parsley is a must, of course, but you can also add a dollop of sour cream or a swirl of heavy cream for creaminess if you want to mix things up a bit. A sprinkling of freshly cracked black pepper just before serving brings a little extra warmth to each bite.
Side Dishes
This soup is fantastic with rustic rye bread or crusty dinner rolls. The bread lets you soak up every last drop of the flavorful broth. You could also serve it alongside a simple cabbage salad for a refreshing crunch to contrast the stew’s warmth.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini sourdough bowls. This makes a charming presentation that amps up the coziness factor. Or consider topping with crispy fried onions or a sprinkle of shredded sharp cheddar to make it extra indulgent and crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator. It keeps well for up to 3 days, and the flavors actually deepen overnight, making the next day’s meal even better.
Freezing
This Kielbasa and Sauerkraut Soup Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. Just remember to leave out the fresh parsley garnish before freezing to keep it fresh-tasting.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally. If the soup seems too thick after chilling or freezing, add a splash of water or broth to loosen the consistency. Heat until warmed through and serve with fresh parsley.
FAQs
Can I use a different type of sausage?
Absolutely! While kielbasa is traditional and adds a smoky depth, you can use smoked sausage or even bratwurst to put your own spin on the soup. Just be sure it’s pre-cooked or fully cooked during the simmering step.
Do I have to rinse the sauerkraut?
Rinsing the sauerkraut lightly reduces its acidity and saltiness, which balances the soup nicely. However, if you love a tangier flavor, you can skip rinsing and add the sauerkraut straight in.
Is this soup gluten-free?
Yes! The soup itself contains no gluten, but if you serve it with bread, choose a gluten-free option to keep the meal safe for those with gluten sensitivities.
Can I make this soup vegetarian?
Definitely! Substitute the kielbasa with smoked tofu or plant-based sausage alternatives, and use vegetable broth instead of chicken broth. The sauerkraut and caraway seeds will still provide plenty of flavor.
What can I add to make it creamier?
Stir in a splash of heavy cream or a dollop of sour cream just before serving. This adds a luscious creaminess that contrasts beautifully with the tangy sauerkraut and smoky sausage.
Final Thoughts
This Kielbasa and Sauerkraut Soup Recipe is like a warm hug on a chilly day, packed with bold flavors and hearty ingredients that come together effortlessly. It’s a touch of Eastern European comfort with every spoonful, easy enough for a weeknight and special enough to share. I hope you dive in and make this delicious soup your new go-to comfort meal—you won’t regret it!
Print
Kielbasa and Sauerkraut Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Dairy-Free
Description
Kielbasa and Sauerkraut Soup is a hearty and flavorful Eastern European-inspired soup featuring smoky kielbasa, tangy sauerkraut, and tender vegetables simmered together in a savory broth. Perfect for cold days, this comforting soup is easy to prepare on the stovetop and garnished with fresh parsley for a vibrant finish.
Ingredients
Meat
- 1 pound kielbasa, sliced into rounds
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 rib celery, sliced
- 1 1/2 cups sauerkraut, drained and lightly rinsed
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- Fresh parsley, chopped, for garnish
Liquids
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 cup water
Spices and Seasonings
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper
- Salt, to taste
Instructions
- Brown the Kielbasa: Heat olive oil in a large soup pot over medium heat. Add the sliced kielbasa and sauté for 5–6 minutes until it is nicely browned. Remove the kielbasa from the pot and set it aside.
- Sauté Vegetables: In the same pot, add diced onion, sliced carrot, and celery. Cook for 4–5 minutes until the vegetables have softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Soup Base Ingredients: Stir in the drained sauerkraut, chicken broth, water, caraway seeds if using, black pepper, diced potatoes, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, or until the potatoes are tender.
- Combine and Heat Through: Return the browned kielbasa to the pot. Continue to simmer for another 5–10 minutes to heat the sausage through and meld the flavors. Remove and discard the bay leaf. Taste and adjust seasoning with salt if necessary.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot, optionally accompanied by rye bread or crusty rolls for a complete meal.
Notes
- Use smoked kielbasa for a richer, deeper flavor.
- For a creamier texture, add a splash of heavy cream or sour cream before serving.
- Lightly rinsing the sauerkraut helps reduce excess saltiness.
- This soup stores well and flavors improve when reheated the next day.
