When the craving for something hearty, flavorful, and totally comforting hits, this Kielbasa and Sauerkraut Soup Recipe is absolutely the one to make. Packed with savory kielbasa, tender veggies, and bright tangy sauerkraut notes (from the cabbage and pickled flavors if you decide to customize), this soup delivers layers of texture and nutrition in every spoonful. It’s a perfect choice for cozy family dinners or whenever you want a bowl of warmth that feels like a hug from the inside. Plus, it’s simple to prepare and endlessly satisfying, making it a go-to in my recipe rotation.
Ingredients You’ll Need
Every ingredient in this soup is carefully chosen to bring the perfect balance of flavors, textures, and colors to your bowl. From the savory kielbasa to the hearty potatoes and crisp cabbage, each element plays a vital role that elevates the whole dish.
- 1 lb kielbasa sausage, sliced: The star of the soup, providing smoky, meaty richness that infuses every bite.
- 1 medium onion, diced: Adds natural sweetness and depth once softened during cooking.
- 3 cloves garlic, minced: Delivers a fragrant, subtle kick that enhances the savory profile.
- 4 cups green cabbage, chopped: Offers a tender crunch and mild tanginess, balancing the richness beautifully.
- 3 large carrots, sliced: Bring subtle sweetness and vibrant color to brighten the soup.
- 3 medium potatoes, diced: Adds heartiness and makes the soup more filling and comforting.
- 6 cups chicken or vegetable broth: Creates a flavorful, warming base that holds everything together.
- 1 can (14.5 oz) diced tomatoes, with juice: Imparts acidity and freshness that cuts through the richness.
- 1 bay leaf: Infuses gentle herbal notes throughout the slow simmer.
- 1 tsp smoked paprika (optional): Provides an optional smoky depth for those who love an extra layer of flavor.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors into harmony.
- Fresh parsley, chopped: For a bright, herbal garnish that adds freshness and color at the end.
How to Make Kielbasa and Sauerkraut Soup Recipe
Step 1: Brown the Kielbasa
The magic begins by heating sliced kielbasa over medium heat in a large pot or Dutch oven until it’s beautifully browned. This step is crucial as it releases those rich, meaty oils that become the foundation for your soup’s full flavor. Once browned, remove the kielbasa and set it aside so it doesn’t overcook later.
Step 2: Sauté the Onion and Garlic
In the same pot, add diced onion and cook until it softens and turns translucent, about five minutes. This builds a sweet and savory base. Then stir in minced garlic and cook for an additional minute until you can smell that irresistible aroma filling your kitchen. This step layers subtle complexity into the soup.
Step 3: Add the Vegetables and Seasonings
Next, introduce the chopped cabbage, sliced carrots, diced potatoes, and canned diced tomatoes with their juices to the pot. Toss in the bay leaf and smoked paprika if you’re opting for that smoky undertone. These ingredients bring a perfect medley of textures and flavors that brighten and balance the richness of the kielbasa.
Step 4: Pour in the Broth and Simmer
Pour the broth over your ingredients and give everything a good stir to combine. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 25-30 minutes. This simmering tenderizes the potatoes and carrots, melds the flavors, and transforms the soup into a nourishing meal.
Step 5: Return Kielbasa and Season
Once the veggies are tender, add the browned kielbasa back into the pot. Adjust seasoning with salt and pepper to your preference. Allow it to heat through for a few minutes which stocks all those flavors into every bite of the sausage and vegetables.
Step 6: Garnish and Serve
Before serving, remove the bay leaf and sprinkle fresh chopped parsley on top. This final flourish adds freshness and a pop of green, making the soup as pretty as it is delicious.
How to Serve Kielbasa and Sauerkraut Soup Recipe
Garnishes
Fresh parsley is a classic choice, but you might also consider a dollop of sour cream or a sprinkle of shredded cheese to add creaminess. A few crushed red pepper flakes can bring a gentle spicy contrast if you like a kick. These simple garnishes turn a humble bowl of soup into a feast for the senses.
Side Dishes
This soup pairs beautifully with crusty bread or buttery garlic rolls—perfect for dipping up every last bit of broth. A crisp green salad with a tangy vinaigrette can lighten the meal, providing a refreshing counterpoint to the soup’s richness.
Creative Ways to Present
For a rustic family dinner, serve the soup in deep ceramic bowls with extra parsley sprinkled on top. If entertaining, present in mini mugs or cups as a warm appetizer. You can also ladle the soup over cooked rice or noodles for an extra hearty twist that stretches the meal further.
Make Ahead and Storage
Storing Leftovers
Leftover Kielbasa and Sauerkraut Soup Recipe keeps beautifully in the fridge for up to four days when stored in an airtight container. The flavors actually deepen with time, making it even better on day two or three.
Freezing
You can freeze the soup in portions for up to three months. Use freezer-safe containers or bags, leaving some space for expansion. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally to prevent sticking. Add a splash of broth or water if the soup has thickened too much. This ensures the soup warms evenly and retains its delicious consistency.
FAQs
Can I use another type of sausage instead of kielbasa?
Absolutely! Smoked sausage, bratwurst, or even spicy chorizo can work well, bringing different flavor profiles while still complementing the cabbage and vegetables.
Is this soup spicy?
The base recipe isn’t spicy, but you can easily add heat with smoked paprika, red pepper flakes, or a dash of hot sauce according to your taste preferences.
Can I make this soup vegetarian?
Yes! Simply omit the kielbasa and use vegetable broth. Consider adding beans or extra vegetables to keep it hearty and satisfying.
Do I need to rinse the cabbage?
Since the recipe uses fresh green cabbage, rinsing well under cold water before chopping is always a good idea to remove any dirt or grit.
What can I do with the leftovers besides reheating?
Leftover soup makes an excellent base for a stew by adding beans or even a splash of cream. You can also use it as a sauce for rice or noodles for a different take.
Final Thoughts
If you’re seeking a cozy, hearty meal that’s bursting with flavor and easy to prepare, this Kielbasa and Sauerkraut Soup Recipe is your new best friend. It’s the kind of dish that brings comfort to the table and smiles all around. Give it a try soon — your taste buds and your family will thank you!
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Kielbasa and Sauerkraut Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Description
This Kielbasa and Sauerkraut Soup combines smoky kielbasa sausage with hearty vegetables like cabbage, carrots, and potatoes in a warming broth enhanced by diced tomatoes and smoked paprika. It’s a comforting, flavorful soup perfect for any season, quick to prepare, and ideal for serving a crowd.
Ingredients
Meat
- 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
Liquids & Canned Goods
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
Spices & Herbs
- 1 bay leaf
- 1 tsp smoked paprika (optional for a smoky flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Browning the Kielbasa: In a large pot or Dutch oven, cook the sliced kielbasa over medium heat until it’s browned. This step helps release the sausage’s smoky flavors. Once browned, remove the kielbasa from the pot and set aside.
- Sautéing Aromatics: In the same pot, add the diced onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant, building the flavor base for the soup.
- Adding Vegetables and Seasonings: Add the chopped cabbage, sliced carrots, diced potatoes, diced tomatoes with their juice, the bay leaf, and smoked paprika if using. Stir to combine all the ingredients thoroughly.
- Simmering the Soup: Pour in the broth and stir well. Bring the soup to a boil, then reduce the heat to maintain a simmer. Let it cook gently for 25-30 minutes until the potatoes and carrots are tender.
- Reincorporating Kielbasa: Return the browned kielbasa slices to the pot. Season the soup with salt and pepper according to your taste. Allow the soup to heat through for a few more minutes, melding all the flavors.
- Finishing Touches: Remove the bay leaf from the soup. Garnish with freshly chopped parsley before serving, adding a fresh herbaceous note to the hearty soup.
Notes
- For added tang and traditional flavor, consider adding a few tablespoons of sauerkraut juice or sauerkraut itself.
- You can substitute kielbasa with smoked sausage or andouille sausage if preferred.
- Adjust the smoked paprika amount or omit it if you prefer a milder flavor.
- This soup freezes well – store leftovers in airtight containers for up to 3 months.
