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
Scale
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.
