Name: Kielbasa and Sauerkraut Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Eastern European
Ingredients: 1 tablespoon olive oil; 14 oz kielbasa sausage (sliced into rounds); 1 medium yellow onion (diced); 2 cloves garlic (minced); 2 carrots (peeled and chopped); 2 celery stalks (chopped); 4 cups low-sodium chicken broth; 1 1/2 cups sauerkraut (drained and rinsed lightly); 1 large potato (peeled and diced); 1 teaspoon caraway seeds (optional); 1/2 teaspoon black pepper; Salt to taste; 1 bay leaf; 1 tablespoon fresh parsley (chopped, for garnish)

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If you’re looking for a cozy, deeply savory bowl that blends Eastern European comfort with weeknight simplicity, you need to try Kielbasa and Sauerkraut Soup. With tender bites of smoky sausage, gentle tang from the sauerkraut, and colorful veggies all simmered in a flavorful broth, this soup is pure comfort in a bowl! Whether you’re yearning for a taste of tradition or just want something satisfying and easy that reheats like a dream, this recipe is about to become your cold-weather favorite.

Kielbasa and Sauerkraut Soup Recipe - Recipe Image

Ingredients You’ll Need

What makes Kielbasa and Sauerkraut Soup so delightful is how it transforms a handful of humble ingredients into something truly special. Each component adds its own unique stamp, from the heartiness of potatoes to the signature tang of sauerkraut—don’t skip a thing!

Olive oil: Gives your sausage that beautiful sear and creates the flavor base for the soup.
Kielbasa sausage: Smoky, juicy, and packed with flavor—choose a good-quality kielbasa for the best results.
Yellow onion: Adds sweetness and rounds out the savory notes.
Garlic: Lends bold, aromatic warmth that melds seamlessly with the sausage.
Carrots: Brings pops of color and natural sweetness to balance the tangy sauerkraut.
Celery: Offers subtle crunch and savory depth, essential for classic soup flavor.
Low-sodium chicken broth: Provides a rich, savory base without overpowering the other ingredients.
Sauerkraut: The star ingredient—rinse it lightly for a little less tang, or leave it bold if you love that zing!
Potato: Adds heartiness and helps give the soup its rustic texture.
Caraway seeds (optional): A classic flavor with sauerkraut, these bring subtle, earthy notes that highlight the soup’s roots.
Black pepper: Lends subtle heat and enhances every savory bite.
Salt: Season to your taste; remember the sausage and sauerkraut both bring saltiness.
Bay leaf: Infuses a gentle herbal aroma throughout the pot as it simmers.
Fresh parsley: For garnish—fresh, vibrant, and a perfect finishing touch!

How to Make Kielbasa and Sauerkraut Soup

Step 1: Brown the Kielbasa

Start by heating olive oil in a large, sturdy pot over medium heat. Add your slices of kielbasa and let them develop a beautiful golden crust—this step is where the magic begins! Browning the sausage not only delivers layers of flavor but also fills your kitchen with the most irresistible aroma. Once browned, use a slotted spoon to scoop the kielbasa out, setting it aside for later.

Step 2: Sauté the Vegetables

In that same pot (don’t wash it; all that browned goodness is flavor gold!), toss in your diced onion, minced garlic, chopped carrots, and celery. Sauté the vegetables for about 5 to 7 minutes, stirring occasionally, until they’re softened and starting to look just a little bit caramelized. This is the foundation of your Kielbasa and Sauerkraut Soup, and it makes every bite deeply savory.

Step 3: Add Broth and Simmer

Pour in the chicken broth, followed by your sauerkraut, diced potato, caraway seeds (if using), black pepper, salt, and that all-important bay leaf. Stir it up, bring the soup to a gentle boil, then reduce the heat and let everything simmer uncovered. Over the next 20 to 25 minutes, your kitchen will smell incredible as the potatoes turn tender and the flavors marry together.

Step 4: Return the Kielbasa and Finish

Time to welcome the browned kielbasa back into the pot! Let the sausage simmer with the veggies for another 5 minutes, so everything heats through and those flavors meld. Before serving, don’t forget to fish out the bay leaf—with its work done, it’s no longer needed.

Step 5: Garnish and Serve

Just before ladling into bowls, sprinkle generous handfuls of chopped fresh parsley over each serving. This final touch not only adds a burst of green but also brings out all the other flavors in your Kielbasa and Sauerkraut Soup.

How to Serve Kielbasa and Sauerkraut Soup

Garnishes

A plush sprinkle of fresh parsley is a must, adding both color and a touch of brightness to this hearty soup. If you like, add a grind of black pepper or a scoop of sour cream for an ultra-creamy swirl. Even a dusting of smoked paprika can elevate each spoonful!

Side Dishes

Kielbasa and Sauerkraut Soup absolutely begs to be paired with rustic, crusty bread—perfect for dipping and sopping up the tangy, savory broth. For more traditional flair, try serving it alongside a simple cucumber salad, or keep things cozy with buttery boiled potatoes or even a dollop of horseradish on the side.

Creative Ways to Present

Ladle your soup into big mugs for casual gatherings, or serve it in hollowed bread bowls for an extra-special touch. For a family dinner, bring the pot right to the table and let everyone help themselves, passing around extra garnishes to customize their own bowl of Kielbasa and Sauerkraut Soup.

Make Ahead and Storage

Storing Leftovers

Store any extra soup in an airtight container in the fridge; it keeps beautifully for up to 4 days. In fact, Kielbasa and Sauerkraut Soup often tastes even more delicious the next day, as every ingredient has more time to mingle and deepen in flavor!

Freezing

To freeze, allow the soup to cool to room temperature, ladle it into freezer-safe containers (leaving room for expansion), and keep it for up to 3 months. When you’re craving a bowl, just thaw overnight in the refrigerator before reheating—such a lifesaver on busy nights!

Reheating

To reheat, simply pour your desired amount into a saucepan and warm gently over medium heat, stirring occasionally. If the soup has thickened, splash in a bit more chicken broth or water to loosen things up. Microwave reheating works great, too—just use a microwave-safe bowl and stir every minute or so for even warmth.

FAQs

Can I use turkey or chicken sausage instead of kielbasa?

Absolutely! Turkey or chicken sausage works beautifully in this soup and makes it a bit lighter, though you may lose some of that signature smokiness that classic kielbasa brings. For best results, choose a smoked poultry sausage and brown it well before adding.

Is caraway seed essential for the soup?

Caraway is traditional and adds authentic Eastern European flair, but Kielbasa and Sauerkraut Soup is delicious even without it. Feel free to skip it if you prefer, or get creative with a pinch of fennel or dill for your own twist!

Does sauerkraut need to be rinsed before using?

Give your sauerkraut a light rinse to mellow out the tang and acidity, especially if you’re serving kids or prefer a subtler flavor. If you love that briny punch, go ahead and use it straight from the jar—this soup is all about building to your taste!

Can I make this soup in a slow cooker?

You can! Brown the kielbasa and vegetables in a skillet first to boost the flavor, then transfer everything to your slow cooker. Cook on low for about 6 hours or on high for 3 hours, adding the kielbasa back in with about 30 minutes left so it warms through.

What can I add to make the soup even heartier?

If you’re feeding a hungry crowd, toss in some white beans, extra potatoes, or even a handful of shredded cabbage. Kielbasa and Sauerkraut Soup is wonderfully adaptable to whatever you have on hand.

Final Thoughts

If you’re searching for that ultimate bowl of cozy, rustic goodness, give this Kielbasa and Sauerkraut Soup a try. It’s simple, satisfying, and guaranteed to make any meal feel special—don’t be surprised if it becomes a new household regular. Happy cooking!

Kielbasa and Sauerkraut Soup Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Kielbasa and Sauerkraut Soup is a comforting Eastern European dish that combines the smoky flavors of kielbasa with the tanginess of sauerkraut in a delicious broth. Perfect for a cozy night in or a gathering with friends and family.

Ingredients

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Ingredients:

1 tablespoon olive oil
14 oz kielbasa sausage (sliced into rounds)
1 medium yellow onion (diced)
2 cloves garlic (minced)
2 carrots (peeled and chopped)
2 celery stalks (chopped)
4 cups low-sodium chicken broth
1 1/2 cups sauerkraut (drained and rinsed lightly)
1 large potato (peeled and diced)
1 teaspoon caraway seeds (optional)
1/2 teaspoon black pepper
Salt to taste
1 bay leaf
1 tablespoon fresh parsley (chopped, for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add sliced kielbasa and cook until browned, about 5 minutes. Remove kielbasa with a slotted spoon and set aside.
In the same pot, add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in the chicken broth, sauerkraut, diced potato, caraway seeds (if using), black pepper, salt, and bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, or until potatoes are tender.
Return the browned kielbasa to the pot and simmer for an additional 5 minutes to heat through. Remove bay leaf before serving. Garnish with chopped parsley and serve hot.