Chef Jenn’s Sauerkraut Soup with Kielbasa
This Sauerkraut and Kielbasa Soup is a hearty German-inspired dish packed with smoky sausage, tender vegetables, and tangy sauerkraut. Perfect for cold nights and great for leftovers, it’s an easy, family-friendly dinner that always satisfies.
Servings: 6 servings
Calories: 374kcal
Equipment
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
Serving: 1cup | Calories: 374kcal | Carbohydrates: 22g | Protein: 16g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 53mg | Sodium: 1042mg | Potassium: 794mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3410IU | Vitamin C: 25mg | Calcium: 53mg | Iron: 3mg