If you love hearty, comforting dishes that warm you from the inside out, this Kielbasa and Sauerkraut Soup Recipe is an absolute must-try. Packed with smoky kielbasa, tangy sauerkraut, tender vegetables, and a rich, flavorful broth, this soup balances savory and bright flavors in every spoonful. It’s a perfect meal for cozy evenings when you want something both satisfying and nourishing, with just the right touch of Eastern European charm.
Ingredients You’ll Need
Gathering the right ingredients for this soup is simpler than you might think. Each one plays a crucial role in creating the delicious layers of flavor and heartiness that make this Kielbasa and Sauerkraut Soup Recipe so memorable.
- 1 lb kielbasa sausage: Choose a quality kielbasa for the best smoky and savory notes that define the soup.
- 1 medium onion, diced: Adds a subtle sweetness that deepens the flavor base.
- 3 cloves garlic, minced: Provides aromatic warmth and a slight bite.
- 4 cups green cabbage, chopped: Brings tender texture and a mild, slightly peppery taste to the mix.
- 3 large carrots, sliced: Adds natural sweetness and vibrant color.
- 3 medium potatoes, diced: Offers satisfying heartiness and body to each bowl.
- 6 cups chicken or vegetable broth: The soul of the soup, infusing depth and richness.
- 1 can (14.5 oz) diced tomatoes with juice: Introduces a slightly tangy, bright component that balances the richness.
- 1 bay leaf: Imparts a subtle herbal aroma and complexity.
- 1 tsp smoked paprika (optional): For an extra layer of smokiness that complements the kielbasa beautifully.
- Salt and pepper to taste: Essential for bringing all the flavors together perfectly.
- Fresh parsley, chopped: Adds a fresh, colorful garnish just before serving.
How to Make Kielbasa and Sauerkraut Soup Recipe
Step 1: Brown the Kielbasa
Start by heating your pot over medium heat and cooking the sliced kielbasa until it’s wonderfully browned. This step unlocks those rich, savory oils and flavors that will infuse the whole soup. Once browned, set the kielbasa aside while you work on the veggies.
Step 2: Sauté Onions and Garlic
In the same pot, add diced onions and cook them until they soften and start to turn translucent, about five minutes. Then toss in the minced garlic, cooking just until fragrant — this combination is the aromatic backbone of your soup that adds subtle sweetness and depth.
Step 3: Add Vegetables and Seasonings
Next, add the chopped cabbage, sliced carrots, diced potatoes, diced tomatoes (with their juice), bay leaf, and smoked paprika if you’re using it. At this point, the pot is beginning to fill with freshness and vibrant color, hinting at the deliciousness to come.
Step 4: Pour in Broth and Simmer
Pour in your broth, stir everything together, and bring the mixture to a boil. Lower the heat and allow it to simmer gently for 25 to 30 minutes, until the carrots and potatoes are tender. This slow simmer melds all the flavors into one harmonious, soul-satisfying blend.
Step 5: Reintroduce Kielbasa and Adjust Seasonings
Return the browned kielbasa slices to the pot and give the soup a taste. Season it with salt and pepper to your liking. Let the soup warm through for a few minutes so the flavors marry perfectly.
Step 6: Final Touches and Serve
Before serving, remove the bay leaf and sprinkle freshly chopped parsley on top for a pop of color and fresh herbal brightness. Now, your Kielbasa and Sauerkraut Soup Recipe is ready to be enjoyed!
How to Serve Kielbasa and Sauerkraut Soup Recipe
Garnishes
Fresh parsley is a classic choice, but feel free to add a dollop of sour cream or a sprinkle of freshly cracked black pepper for an extra touch. These simple garnishes complement the tangy and smoky notes beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread or warm rye slices to soak up every drop of broth. A light, crisp salad can also provide a refreshing contrast if you want something green and fresh alongside your bowl.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or top it with shredded sharp cheddar and broil briefly until melted. You can even add a side of roasted vegetables for an even heartier meal. The possibilities are truly delightful!
Make Ahead and Storage
Storing Leftovers
Leftover Kielbasa and Sauerkraut Soup Recipe will taste just as good the next day once the flavors have had more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Freezing
This soup also freezes beautifully. Place portions in freezer-safe containers or heavy-duty freezer bags and freeze for up to 2 months. Just be sure to leave space for expansion and thaw it overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If it thickens too much after storage, simply add a splash of broth or water to loosen it back up to your preferred consistency.
FAQs
Can I use a different type of sausage in this soup?
Absolutely! While kielbasa gives the soup its signature smoky flavor, you can substitute with andouille, smoked bratwurst, or even a spicy chorizo if you want to experiment with different flavor profiles.
Is the sauerkraut cooked in the soup?
Yes, the sauerkraut (in this recipe represented by the green cabbage and tomatoes) typically softens and blends into the soup during the simmering process, creating that delicious tangy backdrop. You can also add some real sauerkraut if you want an extra punch of fermented tang.
How spicy is this soup?
The base recipe is mildly spiced, though the smoked paprika adds a subtle smoky warmth. You can always add crushed red pepper flakes or cayenne pepper if you prefer a bit more heat.
Can I make this soup vegetarian or vegan?
Definitely! Simply swap the kielbasa for a plant-based sausage or add hearty mushrooms, and use vegetable broth. The cabbage, carrots, and potatoes still provide great texture and flavor without any meat.
What’s the best way to reheat leftovers without losing flavor?
Reheat slowly over low to medium heat, stirring occasionally and adding a little broth if the soup thickens. This helps preserve the delicate balance of flavors and keeps the vegetables tender but intact.
Final Thoughts
This Kielbasa and Sauerkraut Soup Recipe is one of those dishes that feels like a warm hug from the inside. It’s straightforward to prepare, uses humble ingredients that come together in a truly satisfying way, and offers endless comfort with every bite. Whether it’s a chilly weeknight or a weekend gathering, don’t hesitate to pull out this recipe and make everyone feel like they’re wrapped in cozy, delicious goodness.
Print
Kielbasa and Sauerkraut Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Description
A hearty and comforting Kielbasa and Sauerkraut Soup featuring smoky kielbasa sausage, tender vegetables, and tangy sauerkraut, simmered to perfection in a flavorful broth. This warming soup is perfect for a satisfying weeknight meal and serves six people.
Ingredients
Meat and Sausage
- 1 lb kielbasa sausage, sliced into rounds
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 3 large carrots, sliced
- 3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes, with juice
Broth and Seasonings
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp smoked paprika (optional for a smoky flavor)
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Brown the Kielbasa: In a large pot or Dutch oven, cook the sliced kielbasa over medium heat until it’s browned on all sides. This process releases the smoky, savory flavors of the sausage. Once browned, remove the kielbasa from the pot and set aside.
- Sauté Aromatics: Using the same pot, add the diced onion and cook for about 5 minutes until softened and translucent. Then add the minced garlic and cook for an additional minute until fragrant, ensuring the base of your soup is rich and flavorful.
- Add Vegetables and Seasonings: Stir in the chopped green cabbage, sliced carrots, diced potatoes, and the entire can of diced tomatoes with their juice. Add the bay leaf and smoked paprika if using, combining everything well to meld the flavors.
- Simmer the Soup: Pour in the 6 cups of chicken or vegetable broth. Stir everything thoroughly, bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer gently for 25 to 30 minutes, or until the potatoes and carrots are tender and cooked through.
- Reintroduce Kielbasa & Season: Return the browned kielbasa pieces to the pot. Season the soup with salt and pepper to your taste. Let the soup heat through for a few more minutes so the flavors fully combine.
- Finish and Serve: Remove and discard the bay leaf. Ladle the soup into bowls and garnish generously with freshly chopped parsley for a bright, fresh finish. Serve hot and enjoy this comforting dish.
Notes
- You can use either chicken or vegetable broth depending on your preference or dietary needs.
- Smoked paprika is optional but adds a lovely smoky depth to the soup.
- For added tang and authenticity, feel free to add a cup of sauerkraut if desired.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Adjust seasoning at the end to avoid over-salting, especially if using broth that contains sodium.
