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
Scale
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.
