Warm, hearty, and full of rustic flavor, this Sauerkraut Soup with Kielbasa is comfort food in a bowl. Smoky sausage mingles with tangy sauerkraut, tender potatoes, and carrots, all simmered together in a savory broth that’s perfect for chilly evenings. It’s a simple, satisfying recipe that delivers bold flavors with very little effort.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I love this German soup, and not just because it’s easy to make. Something magical happens to the sauerkraut as it cooks; it becomes tender and delicious, and its tang is mellowed into a broth so good, you’ll want every last drop. Potatoes and carrots make it filling enough for a full meal, and if you’ve got caraway seeds on hand, they’ll add an authentic old-world flavor that ties everything together beautifully.
Best of all, it comes together in just one pot with a short list of easy-to-find ingredients. Serve it fresh for a cozy family dinner, portion it out for meal prep, or stash a batch in the freezer for a ready-made meal later on. Every spoonful is comforting, flavorful, and guaranteed to hit the spot.
Ingredients
- Kielbasa – You can use any kind of kielbasa, just watch that you remove the wrapper if it’s not edible.
- Onion – I cook with yellow onions but any kind of onion will work in this recipe.
- Garlic – Or 3 cloves… You can’t have too much garlic in this soup!
- Low-sodium chicken broth – Use homemade or a good quality store-bought broth.
- Sauerkraut – See Chef Jenn’s tips about the tanginess of sauerkraut.
- Medium potatoes – Dice them small enough so that they’ll fit on your spoon.
- Medium carrots – Cut the carrots about the same size as the potatoes.
- Caraway seeds – Optional.
- Bay leaf
- Salt and pepper
- Olive oil
- Fresh parsley – Chopped for garnish.
Instructions
Please scroll down to the recipe card for the full instructions with ingredients.
Heat olive oil in a cast-iron Dutch oven over medium heat. Add the kielbasa and brown for 5–7 minutes, stirring occasionally. Remove the sausage and set it aside.
Add the onion and garlic to the pot and cook for about 4 minutes, stirring with a silicone spoonula to scrape up the browned bits from the bottom.
Stir in the chicken broth, potatoes, carrots, sauerkraut, caraway seeds, and bay leaf. Use a liquid measuring pitcher for the broth; it makes pouring so much easier. Bring everything to a simmer, then reduce the heat to low. Cover with a tight-fitting lid and let cook for 25–30 minutes, until the vegetables are fork-tender.
Return the browned kielbasa to the pot and simmer for another 10–15 minutes. Use a digital instant-read thermometer to check that the sausage is warmed through.
Season with salt and pepper to taste, remove the bay leaf, and serve hot. Garnish each bowl with fresh parsley, chopped finely with a sharp mezzaluna chopper for an easy, clean cut.
Chef Jenn’s Tips
- Skip rinsing the sauerkraut if you like a stronger tang.
- Add more broth for a thinner soup or let it reduce slightly for a thicker texture.
- The flavors deepen overnight, and this is a great make-ahead meal.
Make It A Meal
Serve this sauerkraut soup with crusty bread or homemade rolls to soak up the broth. For a classic German-inspired pairing, try it alongside a crisp cucumber salad or even soft pretzels with mustard.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm gently on the stove with an extra splash of broth. This soup also freezes beautifully—store for up to 3 months in freezer-safe containers.
Chef Jenn’s Sauerkraut Soup with Kielbasa
Add Preferred SourceEquipment
Ingredients
- 1 pound kielbasa sliced into 1/4-inch thick rounds
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 cups sauerkraut drained and rinsed
- 2 medium potatoes peeled and diced
- 2 medium carrots peeled and diced
- 1 teaspoon caraway seeds optional
- 1 bay leaf
- salt and pepper to taste
- 1 tablespoon olive oil
- fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a heavy-bottomed soup pot over medium heat. Add the kielbasa slices and cook until browned, about 5–7 minutes. Transfer to a plate and set aside.
- In the same pot, sauté the onion and garlic until soft and fragrant, about 4 minutes. Use a wooden spoon to scrape up any browned bits left behind by the sausage.
- Add the broth, potatoes, carrots, sauerkraut, caraway seeds, and bay leaf. Stir, bring to a gentle simmer, then cook for 20–30 minutes until the vegetables are tender.
- Return the browned kielbasa to the pot and simmer for another 10–15 minutes to let the flavors come together.
- Remove the bay leaf, season with salt and pepper, and adjust to taste.
- Ladle into bowls, sprinkle with fresh parsley, and serve hot.
Notes
Chef Jenn’s Tips
- Skip rinsing the sauerkraut if you like a stronger tang.
- Add more broth for a thinner soup or let it reduce slightly for a thicker texture.
- The flavors deepen overnight—this is a great make-ahead meal.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.