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
Scale
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.
