Kielbasa and Sauerkraut Soup is the kind of bowlful that feels like a much-needed hug on a chilly day—the savory kielbasa, tangy sauerkraut, and hearty veggies all simmer together into a flavor-rich, soul-warming soup. Whether you’re revisiting your Eastern European roots or just craving something robust and comforting, this one-pot wonder has a way of surprising people with how much depth comes from such a humble combination. Each bite brings a perfectly balanced mix of smokiness and bright tang, making it a dish you’ll want to share with everyone around your table.
Ingredients You’ll Need
The magic of Kielbasa and Sauerkraut Soup lies in its straightforward ingredients—each one does some heavy lifting to deliver hearty flavor, color, and texture. Let’s go through the essentials that make this soup everything you’re craving and more.
- Olive oil: A generous tablespoon to help those veggies and kielbasa get perfectly golden and fragrant.
- Kielbasa (1 pound, sliced): Classic Polish sausage brings savory, smoky richness in every bite.
- Onion (1 small, diced): Adds sweetness and depth as it sautés, building a savory base for the soup.
- Garlic (2 cloves, minced): The aromatic backbone; just a short sizzle brings out its mellow flavor.
- Carrots (2 medium, peeled and sliced): Their natural sweetness balances the soup’s tang and adds vibrant color.
- Celery (2 stalks, sliced): A classic soup veggie, celery adds subtle flavor and gentle crunch.
- Chicken broth (4 cups): The liquid gold that ties everything together, making the soup hearty and sippable.
- Sauerkraut (1 1/2 cups, drained and rinsed slightly): The star ingredient, it supplies tang and signature zing without overpowering.
- Potato (1 medium, peeled and diced): Potatoes help thicken the soup and offer soft, comforting bites.
- Caraway seeds (1 teaspoon, optional): Add a subtle earthy, anise-like flavor for traditional flair.
- Black pepper (1/2 teaspoon): A little spice to round out all the flavors—season to your liking!
- Bay leaf (1): Slowly infuses the broth with gentle herbal aroma while the soup simmers.
- Smoked paprika (1/4 teaspoon): Lends a pop of smoky color and complexity with just a pinch.
- Chopped fresh parsley (for garnish): Brightens up the finished soup with a sprinkle of freshness.
How to Make Kielbasa and Sauerkraut Soup
Step 1: Brown the Kielbasa
Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add your sliced kielbasa and let it brown for about 4 to 5 minutes. You really want those flavorful bits stuck to the bottom—they’ll add layers of flavor later on. Once the sausage is gorgeously crisped up, scoop it out and set it aside.
Step 2: Sauté the Aromatics and Veggies
Without wiping out the pot, throw in the diced onion, carrots, and celery. Sauté them for 5 to 6 minutes, stirring occasionally, until everything softens and starts to turn golden. The vegetables will soak up all those caramelized kielbasa bits. Next, add the minced garlic and cook for just 30 seconds, stirring constantly so it doesn’t burn but becomes wonderfully fragrant.
Step 3: Simmer All the Good Stuff
Return the browned kielbasa to the pot. Now pour in the chicken broth and toss in the sauerkraut, diced potato, caraway seeds (if you’re using them), black pepper, bay leaf, and smoked paprika. Give everything a gentle stir, then bring it all to a boil. Once it’s bubbling, lower the heat and let it simmer, uncovered, for 25 to 30 minutes. This quiet bubbling melds all the bold flavors together, and your kitchen will start to smell absolutely incredible.
Step 4: Taste, Finish, and Serve
When the potatoes are tender and the broth is fragrant, fish out the bay leaf and give your soup a taste. Adjust the seasoning if you like, then ladle your hot, fragrant Kielbasa and Sauerkraut Soup into bowls. Top each with a generous sprinkle of chopped fresh parsley for a final burst of color and freshness.
How to Serve Kielbasa and Sauerkraut Soup
Garnishes
A handful of chopped fresh parsley is a classic finish, but don’t be shy—a dollop of sour cream or a pinch of extra smoked paprika can work wonders here. If you’re feeling fancy, try crispy fried onions or thin-sliced green onions for crunch and zip. These little extras make your bowl of Kielbasa and Sauerkraut Soup look as exciting as it tastes.
Side Dishes
This soup is plenty hearty on its own, but it absolutely shines when paired with thick-cut rye bread, crusty rolls, or buttered dark pumpernickel. For something lighter, a simple arugula salad tossed with mustard vinaigrette echoes Eastern European flavors and balances the soup’s richness. Don’t forget a few pickles on the side for extra tang!
Creative Ways to Present
To turn your Kielbasa and Sauerkraut Soup into a show-stopper, try serving it in bread bowls or small crocks topped with melted cheese. For potlucks, ladle it into a slow cooker on the warm setting—people will keep coming back for seconds. If you want a lighter appetizer, offer espresso cups of soup as an amuse-bouche before a main meal.
Make Ahead and Storage
Storing Leftovers
Once cool, transfer leftover soup to an airtight container and refrigerate for up to four days. Kielbasa and Sauerkraut Soup actually tastes even better the next day as the flavors continue to mingle and develop—that’s half the fun of making enough for leftovers!
Freezing
For longer storage, let the soup cool completely before portioning it into freezer-safe bags or containers. Lay bags flat for efficient freezing and thawing. The soup will keep its flavor for up to three months, though the potatoes may soften a bit more after defrosting.
Reheating
To reheat, warm your soup gently on the stove over medium heat, stirring occasionally until steaming hot. If you’re reheating from frozen, let the soup thaw in the fridge overnight first. Add a splash of water or extra broth if it seems too thick, and refresh the flavors with a pinch of black pepper or a sprinkle of fresh parsley.
FAQs
Can I use turkey kielbasa instead of pork?
Absolutely! Turkey kielbasa will lighten up the soup a bit, but still provides that signature smoky flavor and meaty bite. Just keep your eye on cooking time, as leaner sausage cooks up a little quicker.
Is it necessary to rinse the sauerkraut?
Rinsing the sauerkraut tames some of its tang, making the overall flavor of the Kielbasa and Sauerkraut Soup more balanced. If you love a bold, punchy soup, you can skip rinsing or simply give it a very quick rinse for a happy medium.
Can I make Kielbasa and Sauerkraut Soup in a slow cooker?
Yes, you can! Sauté the sausage and vegetables first for deeper flavor, then transfer everything to your slow cooker. Cook on low for 4 to 5 hours or until the potatoes are perfectly tender.
What’s a good gluten-free option for this recipe?
Kielbasa and Sauerkraut Soup is naturally gluten-free as long as your kielbasa and broth are certified gluten-free. Always double-check the ingredient labels if you’re cooking for someone with celiac or an allergy.
How do I make the broth thicker?
For a heartier texture, simply use a potato masher to smash a few of the cooked potatoes right in the pot before serving. This releases their natural starches and thickens the soup naturally—no flour needed!
Final Thoughts
If you’ve never tried making Kielbasa and Sauerkraut Soup at home, now’s the time—this recipe transforms the simplest ingredients into a bowl of pure comfort, packed with character and flavor. Whether you’re seeking nostalgia or just a new favorite dinner, give it a go and enjoy every spoonful!
Print
Kielbasa and Sauerkraut Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty soup recipe featuring savory kielbasa, tangy sauerkraut, and tender vegetables in a flavorful broth. Perfect for a cozy winter meal.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 pound kielbasa (sliced into rounds)
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 2 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 4 cups chicken broth
- 1 1/2 cups sauerkraut (drained and rinsed slightly)
- 1 medium potato (peeled and diced)
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/4 teaspoon smoked paprika
- chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned, about 4–5 minutes. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté for 5–6 minutes, or until softened. Add the garlic and cook for another 30 seconds.
- Return the kielbasa to the pot and stir in the chicken broth, sauerkraut, diced potato, caraway seeds (if using), black pepper, bay leaf, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until the potatoes are tender and the flavors are well blended.
- Remove the bay leaf, taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley.
Notes
- This soup gets better after a day in the fridge—perfect for meal prep.
- For a thicker broth, mash a few potatoes into the soup just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 920mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
