Kielbasa and Sauerkraut Soup is the sort of dish that throws its arms around you and ushers you straight into cozy comfort. Imagine a simmering pot fragrant with slices of smoky kielbasa, tangy sauerkraut, hearty potatoes, and a bright pop of tomatoes, all coming together in a savory, brothy bowl. This soup is bold yet familiar, perfect for warming up chilly evenings or feeding your family something hearty and satisfying. If you love the zing of pickled flavors paired with the deep savor of sausage, this will quickly become a favorite in your soup repertoire.
Ingredients You’ll Need
Every ingredient in this Kielbasa and Sauerkraut Soup plays a special role, whether it’s adding richness, tang, or a punch of color. They’re all easy to find, yet when they come together, the result is much greater than the sum of its parts.
- Olive Oil: A drizzle to sauté everything and bring out their flavors – but you can swap in butter for more richness!
- Kielbasa Sausage: The star of the show, lending smoky depth and a little snap in every bite.
- Yellow Onion: Adds subtle sweetness and aroma that infuses the entire soup.
- Garlic: Gives those warm, earthy, and almost nutty undertones.
- Carrots: For color, slight sweetness, and that classic soup texture.
- Celery: Offers crunch as well as a background herbal note that supports all the bold flavors.
- Caraway Seeds (optional): Perfect if you want to echo that classic Eastern European flavor profile – earthy and uniquely aromatic!
- Chicken Broth: The liquid base that binds everything into a harmonious, savory soup.
- Sauerkraut: This brings the signature zesty tang and helps brighten up the entire pot.
- Diced Tomatoes (with juices): Adds acid, sweetness, and a little burst of color that cuts through the richness.
- Potatoes: Hearty, creamy, and the perfect way to bulk up the soup for a satisfying meal.
- Black Pepper: For warmth and just the right amount of kick.
- Salt to Taste: Adjust this at the end, since sauerkraut and sausage each bring their own saltiness.
- Chopped Parsley: Fresh, grassy, and the perfect garnish to lighten each bowl at serving time.
How to Make Kielbasa and Sauerkraut Soup
Step 1: Brown the Kielbasa
Start by heating the olive oil in a large soup pot over medium heat. Toss in the sliced kielbasa and let them get beautifully browned, about 5–6 minutes. This quick step deepens the sausage’s smoky flavor and gives some tasty caramelized bits that will enrich the entire soup. Once browned, set the kielbasa aside for a few minutes.
Step 2: Sauté the Vegetables
In the same pot, add your diced onions, minced garlic, sliced carrots, and chopped celery. Sauté everything for about 4–5 minutes, stirring now and then, until the vegetables start to soften and release their aroma. This is where the base of your Kielbasa and Sauerkraut Soup starts to come alive. If you love the taste, sprinkle in the caraway seeds here for an added layer of earthy, almost nutty flavor.
Step 3: Add the Liquid and Flavor Makers
Pour in the chicken broth and give it a good stir. Next, add the drained sauerkraut, diced tomatoes (with their juices), and diced potatoes. Nestle the browned kielbasa back into the pot and season with black pepper. Stir everything until it’s well combined and let the flavors say hello to each other.
Step 4: Simmer Until Tender
Bring the pot to a gentle boil, then lower the heat so the soup bubbles quietly at a simmer. Let it cook for 25–30 minutes, until the potatoes and veggies are fork-tender and all the flavors have had a chance to meld together beautifully. Taste and season with more salt if necessary, depending on how salty your kielbasa and sauerkraut are.
Step 5: Garnish and Serve
Ladle the soup into bowls and top each serving with a generous sprinkle of chopped parsley. The freshness of the herbs will brighten the hearty flavors, making every bite even more irresistible!
How to Serve Kielbasa and Sauerkraut Soup
Garnishes
For a finishing touch, nothing beats a shower of bright green parsley, but you can take it further if you like. Try a dollop of sour cream, a smattering of fresh dill, or even a few thinly sliced green onions on top for more color and freshness. If you’re a fan of extra tang, a dash of apple cider vinegar swirled into each bowl works wonders too.
Side Dishes
Kielbasa and Sauerkraut Soup is hearty all on its own, but you can turn it into an even more memorable meal with a few thoughtful sides. Crusty rye bread or rustic sourdough begs to soak up the broth, while a simple cucumber salad with vinegar can provide a cool, crisp counterpoint to the soup’s warmth. If you want to keep things extra traditional, serve with a platter of potato pancakes or pierogi!
Creative Ways to Present
Ladle the steaming soup into rustic bowls for a homey look, or serve it in hollowed-out bread bowls for a bit of playful drama at the table. For a family-style gathering, place the pot right in the center, surrounded by toppings and sides so everyone can customize their bowl just the way they like. This makes Kielbasa and Sauerkraut Soup not just a meal but a fun, interactive experience!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftover Kielbasa and Sauerkraut Soup, you’re in for a treat the next day. Transfer cooled soup to an airtight container and store it in the refrigerator. It will stay fresh and flavorful for up to four days, and you’ll often find the flavors deepen as it sits.
Freezing
This soup freezes beautifully! Portion cooled soup into freezer-safe containers or bags, leaving a little room for expansion. Seal tightly and freeze for up to three months. When you’re ready for a quick meal, just thaw and reheat for instant comfort.
Reheating
Gently reheat Kielbasa and Sauerkraut Soup in a saucepan over medium-low heat, stirring occasionally until hot. If it’s thickened a bit, add a splash of broth or water to loosen it up. You can also reheat individual portions in the microwave – just cover to avoid splatters and heat in 1-minute bursts, stirring between each, until warmed through.
FAQs
Can I use a different type Soup
Yes, you can swap kielbasa for smoked sausage, Polish sausage, or even turkey kielbasa for a lighter version. Each will bring its own personality, but the heart of Kielbasa and Sauerkraut Soup will remain delicious and satisfying.
Does the sauerkraut make the soup too sour?
Not at all! The sauerkraut brings a lively tanginess, but it softens as the soup simmers and blends with the other flavors. If you prefer a milder flavor, give the sauerkraut a rinse before adding it, or simply reduce the amount slightly.
Is this soup gluten-free?
Kielbasa and Sauerkraut Soup is naturally gluten-free, provided your kielbasa doesn’t contain any fillers with gluten. Always check sausage labels if you need to avoid gluten for dietary reasons.
Can I make this dish vegetarian or vegan?
Definitely! Swap the kielbasa for a plant-based sausage and use vegetable broth instead of chicken broth. You’ll still get plenty of hearty, satisfying flavors, especially if you add smoked paprika or a dash of liquid smoke.
What if I don’t have caraway seeds?
No problem! The caraway seeds are optional and just provide a little extra nod to Eastern European tradition. The soup is absolutely delicious with or without them, so don’t let their absence stop you from making this recipe.
Final Thoughts
If you’re craving pure comfort with big, bold flavors, Kielbasa and Sauerkraut Soup might just become your new go-to. It’s warm, satisfying, and full of personality – perfect to share with family or friends. I hope you give this recipe a try and make it your own!
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Kielbasa and Sauerkraut Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting soup featuring kielbasa sausage, sauerkraut, and vegetables. This Eastern European-inspired dish is flavorful and satisfying, perfect for a cozy night in.
Ingredients
Soup Base:
- 1 tablespoon olive oil
- 14 ounces kielbasa sausage, sliced into rounds
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Veggies and Seasonings:
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
Liquid and Garnish:
- 4 cups low-sodium chicken broth
- 1 1/2 cups drained sauerkraut
- 1 (14.5-ounce) can diced tomatoes with juices
- 2 medium potatoes, peeled and diced
- Chopped parsley for garnish
Instructions
- Cook the Kielbasa: In a large pot, heat olive oil and brown the kielbasa slices for 5–6 minutes. Set aside.
- Sauté Veggies: In the same pot, cook onion, garlic, carrots, and celery until softened, about 4–5 minutes. Add caraway seeds if desired.
- Add Ingredients: Pour in chicken broth, sauerkraut, tomatoes, potatoes, and black pepper. Return kielbasa to the pot.
- Simmer: Bring to a boil, then reduce heat and simmer for 25–30 minutes until veggies are tender.
- Season and Serve: Adjust salt to taste. Garnish with parsley before serving hot.
Notes
- For added richness, sauté kielbasa in butter instead of oil.
- Enhance the tang with a splash of apple cider vinegar at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
