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
Scale
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.
