Description
This hearty Eastern European Sauerkraut Soup combines smoky kielbasa with tangy sauerkraut, tender vegetables, and warming spices, simmered to perfection on the stovetop. Finished with a dollop of sour cream and fresh herbs, it’s a comforting, flavorful soup perfect for chilly days.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1/2 pound smoked sausage or kielbasa, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium potato, peeled and diced
- 2 cups sauerkraut, drained
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt or to taste
- 1 bay leaf
For Serving
- 2 tablespoons sour cream (optional)
- 1 tablespoon fresh dill or parsley, chopped (for garnish)
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the sliced sausage and cook for about 3 to 4 minutes until lightly browned, which will release flavorful fats and aromas.
- Sauté Aromatics: Stir in the chopped onion and cook for about 3 minutes until softened. Then add the minced garlic and cook for another minute until fragrant, building a savory base for the soup.
- Add Vegetables: Add the diced carrot and potato and cook for 2 minutes while stirring, beginning to soften the vegetables for better texture.
- Combine Remaining Ingredients: Mix in the drained sauerkraut, chicken broth, diced tomatoes, paprika, dried thyme, black pepper, salt, and bay leaf. Stir well to combine all flavors.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes until the vegetables are tender and the flavors meld beautifully.
- Finish and Serve: Remove the bay leaf. Ladle the soup into bowls and top each with a spoonful of sour cream and a sprinkle of fresh dill or parsley if desired, adding creaminess and fresh herbal notes.
Notes
- Rinsing the sauerkraut slightly before adding it can reduce the sourness if preferred.
- This soup develops even deeper flavor when reheated the next day.
- Serve with crusty bread for a complete, satisfying meal.
