Kielbasa and sauerkraut soup is a classic recipe that’s perfect for chilly fall days. It’s simple to make, and it’s packed with flavor.
If you’ve never tried this dish before, you’re in for a treat.
There are some foods that just scream comfort food. And for me, kielbasa and sauerkraut soup is one of them. There’s nothing like a warm bowl of soup on a cold winter day. It’s warming, hearty, and delicious. Plus, it’s really easy to make. If you’re looking for a simple weeknight dinner idea, this is it.
What is Sauerkraut?
It is sour cabbage, and it is one of the best-known national dishes in Germany. Sauerkraut gets its tang from fermentation of raw cabbage.
What’s in Sauerkraut Soup?
This soup uses simple ingredients to make a dish that is pure comfort food in the colder months. I often have a jar of sauerkraut in my pantry so making this soup can be done in just under an hour. We enjoy eating leftovers for a few days.
Here are the general ingredients. Oil, onion, celery, carrot, potato, sauerkraut, kielbasa, ketchup, tomato soup, water, chicken bouillon, beef bouillon, black pepper, thyme, and soy sauce. This is a very budget-friendly recipe.
How to Make Kielbasa and Sauerkraut Soup
I prep the vegetables before starting the soup recipe. Dice potatoes, onion, celery, and carrots into small pieces, about 1-inch in size. Slice kielbasa into ½-inch pieces.
In a large pot or Dutch oven, sauté onions in oil over medium-high heat until translucent.
Add the celery, carrots, and potatoes and continue cooking another 5 minutes.
Next add drained sauerkraut, ketchup, and sliced kielbasa. Continue sautéing for a few minutes.
Finally, add the water, chicken bouillon, beef bouillon, black pepper, thyme, and soy sauce. Bring to a gentle simmer and continue cooking until the potatoes and carrots are fork tender.
Serve with a dollop of sour cream or crème fraiche if desired.
Simple Ingredients and a Forgiving Recipe
This is an easy dinner recipe, with savory flavors. If you are looking for a kielbasa recipe or a sauerkraut recipe, I have a hunch that this one will be a winner.
You don’t really have to measure the vegetables. If you add two carrots versus three, or four potatoes versus three, no big deal. Add a large onion rather than a medium. Just make sure that you have enough of the soup liquid cover the ingredients.
I used kielbasa, yet you could add cooked bacon, Polish sausage, smoked sausage, smoky kielbasa or Polish kielbasa both work, meatballs, and any other kind of hearty meat with a deep rich flavor.
If you are not a fan of sauerkraut, then use sliced fresh cabbage. You just be missing the zig and tang that you would get with a fermented cabbage in the form of a tangy sauerkraut.
If you happen to have a good flavored chicken broth and beef broth, you can certainly use that rather than the bouillon.
Slow Cooker Kielbasa and Sauerkraut Soup
Using a slow cooker in the winter is a great thing at our house. Just add the ingredients, give them a mix, cover and set the time. Cook on high for 3 hours or low 5 hours. This will give the mixture enough time to cook through, the potatoes and carrots to get tender, and be bubbly hot and ready when you walk through the door from a cold day.
How to Use Sauerkraut from a Jar?
So, you have a jar of sauerkraut, and you are wondering what to do with it. Here are a few great ideas.
Make a Reuben sandwich with corned beef, sauerkraut, and Swiss cheese on top of toasted rye bread. Use it as a condiment. It is amazing on top of a hot dog. It can be eaten straight out of the jar. Add it to soups and stews. Serve on a charcuterie board with sausages, meat sticks, smoked salmon, and crackers.
Here are a few of my favorite recipes.
If you like pork recipes, this one is easy. Country Style Pork Ribs and Sauerkraut Recipe
Reuben Casserole. Layers of corned beef, sauerkraut, Swiss cheese, Thousand Island dressing and bow tie noodles make this a wonderful sauerkraut dinner.
KIELBASA AND SAUERKRAUT
Another simple recipe that we make often is a skillet meal. Using kielbasa or smoked sausage and sauerkraut. Brown the sausage that has been cut into coin sized pieces in a large skillet. Add the sauerkraut and cook through, about ten minutes. That’s it. If you prefer your kraut a bit sweet, add a few tablespoons of granulated sugar or brown sugar. Dinner is served. Sometimes, we add sliced onion, bell peppers, and caraway seeds to the skillet.
Get it when it is on sale in the grocery stores. We always have a ring or two of bologna, kielbasa, or smoked sausage in our freezer and a jar of sauerkraut in our pantry ready to go for an easy recipe.
Is Sauerkraut Keto?
Yes, it is perfect for those eating keto friendly foods. Since it is low carb and low in calories, yet high in fiber this is a great choice. Another added benefit is that due to the fermentation, it has a lot of enzymes that are great for digestion and other health benefits.
Since there are the pasteurized and unpasteurized versions of sauerkraut, choose the one in the refrigerator section of the grocery store. That will be the kind that has not been cooked and you can enjoy all the benefits from the fermentation.
How to Store Leftovers
Store leftovers in an airtight container. It will keep up to 5 days in the refrigerator. When you are ready to enjoy your bowl of delicious soup, just reheat in the microwave. It is just the perfect dish after a long day on those busy weeknights.
Kielbasa and Sauerkraut Soup
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- 2 Tablespoons Oil
- 1 Medium Onion diced
- 2 Stalks Celery diced
- 3 Medium Carrots diced
- 3 Medium Potatoes diced
- 24 Ounces Sauerkraut drained
- 14 Ounces Kielbasa sliced into coins, 1 ring
- ½ Cup Ketchup or Tomato paste
- 10.75 Ounces Tomato Soup 1 can
- 6 Cups Water
- 1 Teaspoon Chicken Bouillon
- 1 Teaspoon Beef Bouillon
- 1 Teaspoon Black Pepper
- ¼ Teaspoon Ground Thyme
- 2 Tablespoons Soy Sauce
- I prep the vegetables before starting the soup recipe. Dice potatoes, onion, celery, and carrots into small pieces, about 1-inch in size. Slice the kielbasa into ½-inch pieces.
- In a large pot or Dutch oven, sauté onions in oil over medium-high heat until translucent.
- Add the celery, carrots, and potatoes and continue cooking another 5 minutes.
- Next add drained sauerkraut and sliced kielbasa. Continue sautéing for a few minutes.
- Finally, add the water, chicken bouillon, beef bouillon, black pepper, thyme, and soy sauce. Bring to a gentle simmer and continue cooking until the potatoes and carrots are fork tender.
- Serve with a dollop of sour cream or crème fraiche if desired.