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
Scale
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
