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
Scale
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)
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.
Notes
- For a thicker soup, mash a few potatoes directly in the pot.
- Use smoked kielbasa for added depth of flavor.
- Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
