Kielbasa and Sauerkraut Soup
When cold weather hits, few dishes can warm you up like this savory Kielbasa and Sauerkraut Soup. A hearty mix of smoky sausage, tangy sauerkraut, and wholesome vegetables creates the perfect one-pot meal. Rooted in Central European cuisine, this soup delivers bold flavors and nourishing comfort in every bite.
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy weeknights with minimal prep and cleanup.
- Bold Flavors: Smoky kielbasa and tangy sauerkraut bring a savory punch to every spoonful.
- Hearty & Satisfying: Potatoes, carrots, and sausage make it filling enough for a standalone meal.
- Customizable: Adapt it to your preferences with fresh sauerkraut, different sausages, or added spices.
Ingredients
For the Soup:
- Olive oil: ¼ cup
- Kielbasa: 1 pound, sliced
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Carrots: 3 large, sliced
- Potatoes: 2 medium, diced
- Sauerkraut: 1 can (14 oz), rinsed and drained
- Broth: 6 cups (chicken or vegetable)
- Bay leaf: 1
- Smoked paprika: ¾ teaspoon
- Salt and pepper: To taste
For Garnish:
- Fresh parsley, chopped
How to Make Kielbasa and Sauerkraut Soup
1. Brown the Kielbasa
- Heat olive oil in a large saucepan or Dutch oven over medium heat.
- Add sliced kielbasa and cook for 4–5 minutes, until browned on both sides.
- Remove from the pot and set aside.
2. Sauté the Aromatics
- In the same pot, add diced onion and minced garlic.
- Sauté for 3 minutes, stirring, until fragrant and softened.
3. Add Vegetables and Sauerkraut
- Stir in sliced carrots, diced potatoes, and sauerkraut.
- Cook for 2–3 minutes to combine the flavors.
4. Build the Broth
- Pour in the broth and add the bay leaf and smoked paprika.
- Season with salt and pepper to taste.
5. Simmer the Soup
- Bring to a boil, then reduce the heat to a gentle simmer.
- Cover and cook for 30 minutes, or until the potatoes and carrots are tender.
6. Add the Kielbasa and Serve
- Return the browned kielbasa to the pot and cook for another 5 minutes, until heated through.
- Remove the bay leaf before serving.
- Garnish with fresh parsley and enjoy!
Tips for Success
- Use Fresh Sauerkraut: For a tangier flavor, swap canned sauerkraut for fresh, refrigerated sauerkraut.
- Thicken the Soup: Add a slurry of 1 tablespoon flour or cornstarch mixed with water while simmering for a thicker consistency.
- Customize the Protein: Substitute kielbasa with smoked sausage, bratwurst, or even a vegetarian sausage option.
Frequently Asked Questions
1. Can I make this in a slow cooker?
Yes! After browning the kielbasa and sautéing the onions, add all ingredients to a slow cooker. Cook on low for 4–6 hours or until the vegetables are tender.
2. How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
3. Can I freeze this soup?
Absolutely! Kielbasa and Sauerkraut Soup freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
4. What can I serve with this soup?
Pair it with crusty bread, rye rolls, or a side of mashed potatoes for a truly satisfying meal.
Summary
This Kielbasa and Sauerkraut Soup is a comforting, flavorful dish perfect for cold winter days. Smoky kielbasa, tangy sauerkraut, and hearty vegetables come together in a savory broth that’s both easy to prepare and deeply satisfying. Whether you enjoy it as a main course or an appetizer, this soup is sure to become a favorite in your recipe collection.
Try it today for a taste of classic Central European warmth and flavor!