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.
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.
1 Medium Onion, 2 Stalks Celery, 3 Medium Potatoes, 3 Medium Carrots
In a large pot or Dutch oven, sauté onions in oil over medium-high heat until translucent.
2 Tablespoons Oil
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.
24 Ounces Sauerkraut, 14 Ounces Kielbasa
Add the tomato soup and ketchup.
½ Cup Ketchup, 10.75 Ounces Tomato Soup
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.
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.See a short video on this recipe