If you are craving a hearty, soul-warming dish that combines robust flavors with comforting textures, this Kielbasa and Sauerkraut Soup Recipe is exactly what you need. This soup brings together savory smoked kielbasa, tangy sauerkraut, and a medley of fresh vegetables simmered in a flavorful broth that fills your kitchen with irresistible aromas. Perfect for chilly evenings or anytime you want a satisfying yet simple meal, this recipe effortlessly marries Eastern European tradition with everyday ease, delivering a bowl full of rich, savory goodness that tastes even better the next day.
Ingredients You’ll Need
These ingredients are thoughtfully chosen to build layers of flavor, texture, and a balance of tanginess that make this soup a standout. Each one plays an important role, from the smoky kielbasa to the crisp vegetables, creating a delicious harmony in every spoonful.
- 1 tablespoon olive oil: A flavorful base to brown the kielbasa and soften the veggies without overpowering other flavors.
- 1 lb kielbasa (sliced into rounds): Smoked sausage packed with savory richness and a satisfying bite.
- 1 small onion (diced): Adds a subtle sweetness and depth when sautéed.
- 2 cloves garlic (minced): Provides aromatic warmth that enhances the broth.
- 2 carrots (peeled and sliced): Adds natural sweetness and vibrant color.
- 2 ribs celery (sliced): Offers a gentle crunch and earthy undertone.
- 4 cups chicken broth: The savory, liquid backbone that infuses the soup with comfort.
- 1 ½ cups water: Balances the broth’s intensity and allows the flavors to meld.
- 1 ½ cups sauerkraut (rinsed and drained): The star tangy ingredient that gives the soup its signature zing.
- 1 teaspoon caraway seeds (optional): Adds a subtle nutty, anise-like flavor enhancing the sauerkraut.
- 1 bay leaf: Infuses a hint of herbal earthiness during simmering.
- ½ teaspoon black pepper: Provides gentle heat to balance the sourness.
- Salt to taste: Enhances all the flavors to perfection.
- 1 tablespoon chopped fresh dill or parsley (for garnish): Adds a fresh, herbal finish that brightens each bowl.
How to Make Kielbasa and Sauerkraut Soup Recipe
Step 1: Brown the Kielbasa
Begin by heating olive oil in a large pot over medium heat. Add the sliced kielbasa rounds and cook, stirring occasionally, for about 4 to 5 minutes until they develop a beautiful golden-brown crust. This step not only enhances the sausage’s flavor but also creates a savory base for the soup. Once browned, remove the kielbasa and set it aside to prevent overcooking.
Step 2: Sauté the Vegetables
In the same pot, without cleaning it, add the diced onion, sliced carrots, and celery. Cook these vibrant veggies for 5 to 6 minutes, stirring occasionally until they become tender and fragrant. Adding the minced garlic during the last minute will wake up the senses and build a lovely aromatic foundation for the soup’s broth.
Step 3: Combine Ingredients and Build the Soup
Return the browned kielbasa to the pot, then pour in the chicken broth followed by water. Stir in the rinsed and drained sauerkraut, caraway seeds if you’re using them, bay leaf, black pepper, and salt to your preference. This combination starts the perfect dance of bold and tangy flavors that define the soup.
Step 4: Simmer and Let Flavors Meld
Allow the soup to come to a boil, then reduce the heat to low and leave it uncovered to simmer gently for 25 to 30 minutes. This simmering time is crucial because it lets all the ingredients marry perfectly, deepening the flavors and softening the vegetables to tender bliss.
Step 5: Final Touches Before Serving
Before ladling the soup into bowls, be sure to remove the bay leaf to avoid any bitter bites. For a burst of fresh color and brightness, sprinkle the soup with chopped fresh dill or parsley just before serving. That herbal accent elevates the dish wonderfully.
How to Serve Kielbasa and Sauerkraut Soup Recipe
Garnishes
Garnishing your soup with freshly chopped dill or parsley adds not only an appetizing pop of green but also brings a fresh herbal note that perfectly complements the smoky and tangy flavors. For extra indulgence, a dollop of sour cream can be added to each bowl, lending a creamy contrast to the soup’s zest.
Side Dishes
This hearty soup deserves some great company. Serve it alongside crusty rustic bread or soft pretzel rolls to soak up every last drop of the delicious broth. A simple green salad with a light vinaigrette offers a refreshing counterpoint, balancing the richness of the kielbasa beautifully.
Creative Ways to Present
For a cozy family dinner, serve the Kielbasa and Sauerkraut Soup Recipe in oversized bowls with a sprinkle of sharp cheddar or smoked gouda on top for added decadence. Alternatively, serve it in bread bowls for a charming twist that’s sure to impress your guests and make every bite even more satisfying.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes better the next day because the flavors continue to deepen overnight. Allow the soup to cool completely before transferring it into an airtight container. Store it in the refrigerator where it will keep well for up to 3 days, ready to warm you up on demand.
Freezing
If you want to enjoy this comforting soup long-term, it freezes beautifully. After the soup has cooled, transfer it to freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It will keep in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help refresh the texture if it has thickened in storage. Avoid boiling to preserve the delicate flavors and tender veggies.
FAQs
Can I use a different type of sausage for this Kielbasa and Sauerkraut Soup Recipe?
Absolutely! While smoked kielbasa is recommended for authentic flavor, you can substitute with other smoked or Polish sausages. Just be sure they are fully cooked since this soup mostly simmers to blend flavors rather than cook raw meat.
Do I have to rinse the sauerkraut before adding it?
Rinsing the sauerkraut is optional but recommended if you prefer a milder tang. If you like a stronger sour note, feel free to add it straight from the jar or crock.
Is caraway seed necessary in this recipe?
Caraway seeds add a subtly sweet, anise-like flavor that complements the sauerkraut beautifully, but if you don’t have any or aren’t fond of it, you can omit this ingredient without major impact on the final dish.
Can this Kielbasa and Sauerkraut Soup Recipe be made gluten-free?
Yes! Just ensure you use a gluten-free kielbasa and chicken broth. This soup is naturally grain-free, so it’s perfect for gluten-sensitive diets with the right ingredient swaps.
How long does this soup stay good after cooking?
Stored properly in the refrigerator in an airtight container, this soup will remain fresh and delicious for about 3 days. For longer storage, freezing is an excellent option.
Final Thoughts
This Kielbasa and Sauerkraut Soup Recipe is a gift for anyone who loves bold flavors and comforting meals. Its effortless preparation combined with satisfying savory and tangy notes makes it a real winner in my kitchen. Whether you’re feeding family or looking for a weeknight crowd-pleaser, I encourage you to give this recipe a try and discover just how deliciously simple and rewarding soup can be.
Print
Kielbasa and Sauerkraut Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European, American
- Diet: Gluten Free
Description
A comforting and hearty Kielbasa and Sauerkraut Soup featuring smoky kielbasa sausage, tangy sauerkraut, and a medley of fresh vegetables simmered in a flavorful broth. Perfect for chilly days, this Eastern European-inspired soup is easy to prepare on the stovetop and delivers a satisfying balance of savory and tangy flavors.
Ingredients
Meat and Protein
- 1 lb kielbasa, sliced into rounds
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 ribs celery, sliced
Liquids and Broth
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 ½ cups water
Other Ingredients
- 1 ½ cups sauerkraut, rinsed and drained (or to taste)
- 1 teaspoon caraway seeds (optional)
- 1 bay leaf
- ½ teaspoon black pepper
- Salt to taste
- 1 tablespoon chopped fresh dill or parsley (for garnish)
Instructions
- Brown the Kielbasa: In a large pot, heat the olive oil over medium heat. Add the sliced kielbasa and cook for 4–5 minutes, stirring occasionally, until the sausage is browned and slightly caramelized. Remove the kielbasa from the pot and set aside to prevent overcooking.
- Sauté the Vegetables: In the same pot, add the diced onion, sliced carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant. Then stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Add the Broth and Seasonings: Return the browned kielbasa to the pot. Pour in the chicken broth and water, then stir in the rinsed and drained sauerkraut, caraway seeds if using, bay leaf, black pepper, and salt to taste. Mix everything together until well combined.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for 25–30 minutes to allow the flavors to meld and the vegetables to become tender.
- Finish and Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and garnish with fresh chopped dill or parsley. Serve warm for a comforting meal.
Notes
- Use smoked kielbasa for the best depth of flavor.
- Adjust the amount of sauerkraut to suit your preferred level of tanginess.
- The soup tastes even better the next day as the flavors continue to develop.
