If you’re looking for a one-pot wonder that brings cozy comfort straight from Eastern Europe to your kitchen table, look no further than Kielbasa and Sauerkraut Soup. This rustic soup masterfully balances tangy sauerkraut, smoky kielbasa sausage, and hearty potatoes in every spoonful. With just a handful of ingredients and under an hour from start to finish, you get a deep, soul-satisfying broth with complex flavors layered from caramelized onions, toasted spices, and a luscious hit of cream. Whether you’re craving something new for weeknight dinners or warming up on a chilly weekend, this bowlful of tradition is sure to become a family favorite.
Ingredients You’ll Need
The beauty of Kielbasa and Sauerkraut Soup is in how each ingredient shines and builds flavor, texture, and color. Simple staples like potatoes and onions lay a familiar, comforting base, while tangy sauerkraut and smoky sausage truly bring this dish to life.
- Olive oil: Adds richness and helps soften the onions, creating the base of flavor.
- Onion: Gives sweetness that balances the tanginess from the sauerkraut.
- Garlic: Adds savory depth and classic Eastern European aroma.
- Kielbasa sausage: Star of the show—smoky, juicy, with satisfying bites in every spoonful.
- Chicken broth: Forms the hearty, flavorful liquid foundation for the soup.
- Water: Lightens and balances the overall richness without competing with bigger flavors.
- Sauerkraut: Tangy and bright, this ingredient is the soup’s signature flavor note.
- Potatoes: Add bulk and creaminess, absorbing all the best flavors as they cook.
- Caraway seeds (optional): For a traditional aromatic punch and extra depth.
- Smoked paprika: Lends color, smokiness, and a gentle warmth to the broth.
- Black pepper: Cracks of heat to balance the sauerkraut.
- Salt: Essential for coaxing out all the robust flavors.
- Bay leaf: The secret touch—infuses the broth with subtle herbal notes.
- Heavy cream (optional): Stir in for a silky, rich finish if that’s your thing.
- Fresh parsley: Bright green garnish that wakes everything up just before serving.
How to Make Kielbasa and Sauerkraut Soup
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Toss in your diced onion and let it sweat until it’s soft and translucent, around five minutes. The onions will mellow out and begin to build that first layer of sweetness needed for Kielbasa and Sauerkraut Soup. In the last minute, add the minced garlic, letting it sizzle until fragrant but not browned.
Step 2: Brown the Kielbasa
Now, it’s time for the sliced kielbasa! Add it to the pot with the onions and garlic, stirring occasionally so every round gets a bit of color. Browning the sausage is key here—it releases its smoky fat and flavors, which mingle with the aromatics and set the tone for the whole soup.
Step 3: Build the Broth
Pour in the chicken broth and water to lift up any tasty bits at the bottom of your pan. This is the moment when all those flavors begin to marry. With the delicious liquid now bubbling, tip in your drained sauerkraut (don’t rinse—you want that briny punch!), diced potatoes, caraway seeds if you like, smoked paprika, black pepper, salt, and nestle in the bay leaf. Give it all a gentle stir.
Step 4: Simmer Until Tender
Bring the soup to a lively boil, then immediately reduce the heat to a steady simmer. Pop a lid on, leaving it slightly ajar. In about 25 to 30 minutes, your potatoes should be fork-tender and the broth fully infused with the unmistakable flavors of Kielbasa and Sauerkraut Soup. Fish out and discard the bay leaf at this point.
Step 5: Add Cream (Optional) and Garnish
If you’re feeling decadent, swirl in the heavy cream for a lush, velvety finish. Stir gently and taste—adjust seasoning if needed. Ladle into bowls and top with a generous sprinkle of chopped fresh parsley. That’s all it takes for a pot of homemade comfort!
How to Serve Kielbasa and Sauerkraut Soup
Garnishes
A sprinkle of fresh parsley is the simplest way to add color and a pop of herbaceous brightness to your bowl. For extra zing, try a crack of freshly ground black pepper or a pinch of smoked paprika just before serving. If you like a little luxury, a dollop of sour cream (especially if you’ve left out the heavy cream) adds tang and richness that plays beautifully with the soup’s savory notes.
Side Dishes
Kielbasa and Sauerkraut Soup loves company, so serve it with thick slices of rye bread, chewy sourdough, or crusty rolls to mop up every last drop. To round out the meal, pair with a side salad of crisp greens or some roasted root vegetables—classic, hearty, and satisfying.
Creative Ways to Present
Try serving the soup in small bread bowls for a playful Eastern European twist, or ladle it into wide, shallow soup plates for a rustic farmhouse feel. For parties, consider offering Kielbasa and Sauerkraut Soup in little mugs or shot glasses as a warm, two-bite appetizer—you’ll instantly wow your guests with bold flavor in miniature form.
Make Ahead and Storage
Storing Leftovers
This soup holds up beautifully in the fridge. Transfer leftovers to an airtight container and store for up to four days. The flavors will actually deepen, making tomorrow’s lunch or dinner even better than the first round.
Freezing
Kielbasa and Sauerkraut Soup freezes quite well. Once cooled, ladle the soup into freezer-safe containers, leaving about an inch of headspace for expansion. The soup will keep for up to three months. Just remember, if you’ve added cream, the texture may change slightly upon thawing, but it will still taste delicious.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. If it’s thickened up in the fridge or freezer, stir in a splash of broth or water to bring it back to the perfect consistency. Microwaving works fine for single servings, just pause and stir halfway through to ensure even heating.
FAQs
Can I use turkey kielbasa or another sausage instead?
Absolutely! Turkey kielbasa is a lovely lighter option and still gives you all the smoky flavor. You can experiment with smoked bratwurst or any firm sausage you enjoy, though the soup is truly at its best when made as Kielbasa and Sauerkraut Soup.
Do I have to use caraway seeds?
Caraway seeds are traditional and add a distinct, earthy aroma, but the soup will still be full-flavored and delicious if you leave them out. It’s all about personal preference.
How do I make this soup dairy-free?
Very easily! Simply skip the heavy cream at the end. The broth will stay light and tangy, closer to the way Kielbasa and Sauerkraut Soup is made across much of Eastern Europe.
Can I make this in a slow cooker?
Yes! Sauté the onions, garlic, and kielbasa on the stove first, then transfer everything (except cream and parsley) to your slow cooker. Cook on low for 5 to 6 hours, or until potatoes are tender. Stir in the cream and parsley just before serving.
What types of potatoes work best?
Yukon Gold or Russet potatoes are top choices because they break down a bit and add thickness to the soup, but you can use any potato you prefer. Just dice them evenly so they cook at the same rate.
Final Thoughts
There’s something truly special about a bowl of Kielbasa and Sauerkraut Soup: it’s the taste of comfort, tradition, and just a hint of adventure. Whether you make it creamy or brothy, with rye beside or all on its own, you’re guaranteed to impress yourself (and your lucky eaters) with every rich, tangy spoonful. Grab your pot and dive in—you might just discover your new favorite soup!
Print
Kielbasa and Sauerkraut Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Non-Vegetarian
Description
This hearty Kielbasa and Sauerkraut Soup is a comforting Eastern European-inspired dish perfect for fall. With savory kielbasa, tangy sauerkraut, and tender potatoes in a flavorful broth, it’s a satisfying meal on its own.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 14 ounces kielbasa sausage, sliced into rounds
- 3 cups chicken broth
- 1 1/2 cups water
- 2 cups sauerkraut, drained (but not rinsed)
- 2 medium potatoes, peeled and diced
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 bay leaf
- 1/2 cup heavy cream (optional)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the diced onion until softened. Add garlic and cook for 1 minute.
- Add kielbasa: Brown the sliced kielbasa for 4–5 minutes.
- Combine ingredients: Pour in chicken broth and water, add sauerkraut, potatoes, caraway seeds, paprika, pepper, salt, and bay leaf.
- Simmer: Bring to a boil, then simmer for 25–30 minutes until potatoes are tender.
- Optional: Stir in heavy cream for a richer soup. Garnish with parsley before serving.
Notes
- For a lower-carb version, omit or substitute potatoes.
- Adjust cream for personal preference.
- Pair with rye bread or rolls for a complete meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 3g
- Sodium: 980mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
