Description
This savory Kielbasa and Sauerkraut Soup is a hearty, comforting dish inspired by traditional Eastern European flavors. Featuring smoked kielbasa, tangy sauerkraut, tender potatoes, and aromatic spices, this soup simmers on the stovetop to meld rich, smoky, and tangy taste notes, perfect for chilly days and family meals.
Ingredients
Scale
Meat and Broth
- 1 pound smoked kielbasa, sliced into rounds
- 4 cups chicken broth
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 ounces) diced tomatoes
- 2 cups drained sauerkraut
- 2 medium potatoes, peeled and diced
Spices and Herbs
- 1 teaspoon caraway seeds
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown the Kielbasa: Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook for about 5 minutes until lightly browned and flavorful. Remove the kielbasa from the pot and set aside for later.
- Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for about 6 minutes until the vegetables soften and develop a slight caramelization. Stir frequently to avoid burning.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
- Combine Ingredients: Return the browned kielbasa to the pot. Pour in the chicken broth, then add diced tomatoes, drained sauerkraut, diced potatoes, caraway seeds, smoked paprika, black pepper, salt, and bay leaves. Stir everything together to combine evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer gently for 30 minutes, or until the potatoes are tender and the flavors have melded beautifully.
- Final Touches: Remove the bay leaves from the soup. Taste and adjust seasoning if needed with additional salt or pepper. Stir in the chopped fresh parsley for a pop of color and flavor.
- Serve Hot: Ladle the soup into bowls and serve hot, ideally accompanied by crusty bread for a satisfying meal.
Notes
- For a richer and deeper flavor, substitute chicken broth with beef broth.
- This soup tastes even better the next day as the flavors have more time to develop.
- Serve with crusty bread or hearty rolls to complement the soup’s robust flavors.
- Use gluten-free kielbasa to make this recipe gluten-free.
