Description
A hearty, tangy, and smoky Polish sauerkraut soup that balances fermented cabbage with slow-cooked smoked sausage. This comforting dish is easy to prepare, perfect for meal prep, and rich in probiotics for gut health.
Ingredients
Scale
- 2 large jars (approx. 3–4 lbs / 1.5–2 kg) sauerkraut, drained
- 1 lb (450g) smoked sausage (Kielbasa), sliced into half-moons
- 2 large onions, diced
- 3 medium carrots, peeled and sliced into rounds
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon dried dill weed
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 6 cups (1.5 liters) chicken or vegetable broth (low-sodium)
- 1 tablespoon oil (for sautéing)
- Sour cream (for serving)
- Fresh parsley or dill (for garnish)
Instructions
- Slice the smoked sausage into half-moons. Dice the onions and slice the carrots. Mince the garlic. If the sauerkraut is very wet, drain it in a colander and press out excess liquid.
- Heat oil in a large pot over medium heat. Add the sliced sausage and cook until it starts to brown and release its oils, about 3-4 minutes. Remove sausage with a slotted spoon and set aside, leaving the fat in the pot.
- In the same pot, add the onions and carrots. Sauté for 5 minutes until they soften slightly.
- Add the minced garlic, tomato paste, smoked paprika, and dried dill to the pot. Stir constantly for about 1 minute until fragrant.
- Add the drained sauerkraut to the pot and stir to coat it evenly with the spice mixture. Pour in the broth and add the bay leaves. Stir well.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer gently for 45-60 minutes, stirring occasionally to prevent sticking.
- Add the cooked sausage back into the pot. Taste the soup and season with salt and black pepper as needed. If too sour, add a teaspoon of sugar; if flat, add a splash of vinegar.
- Turn off the heat and let the soup sit covered for 5 minutes to allow flavors to settle.
- Ladle into bowls and serve hot with a dollop of sour cream and fresh parsley.
Notes
Drain and press excess liquid from the sauerkraut to prevent a watery soup. Brown the sausage well to build flavor depth. The soup tastes better the next day as flavors meld. Can be frozen for up to 3 months. For a vegetarian version, swap sausage for smoked tofu or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl with sour cre
- Calories: 350
- Sugar: 8
- Sodium: 900
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 6
- Protein: 15
Keywords: Polish soup, sauerkraut soup, comfort food, gut health, fermented foods, kielbasa soup, winter soup, easy dinner, meal prep