We always associate soups with comfort food; when we want to warm up during cooler months or when we’re not feeling well, a delicious soup always seems to do the trick. This hearty Polish-style soup with kielbasa and sauerkraut reminds us of traditional family gatherings, but we love it as a quick and easy weeknight dinner too.
Traditionally a soup like this is made with potatoes, but we decided to try something a little different and used red kidney beans instead. Kidney beans add great substance in contrast to the light broth of the soup. If you don’t have red kidney beans, try navy or cannellini beans instead. And the sauerkraut! We normally think of sauerkraut going on a polish sausage and served on a bun, but in this soup, it adds a wonderful brininess and a little texture with that cabbage crunch. Served with crusty bread, warmed and with a pat of butter, this soup is a great belly warmer for cooler days. Whip up a pot of this delicious kielbasa and kraut soup the next time you need an easy and filling meal the family will love.
Kielbasa and Sauerkraut Soup
20 minutes to prepare serves 4
- 12 ounces cooked polish kielbasa, sliced into 1/4-inch rounds
- 1 cup sauerkraut
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 medium yellow onion, chopped
- 2 teaspoons garlic powder
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4-6 cups low sodium chicken broth
- 2 tablespoons unsalted butter
- 2 bay leaves
- 1 tablespoon olive oil, drizzled as garnish
- Melt butter over medium heat in a large pot. Add onions and sauté until translucent, about 5 minutes.
- Add garlic powder, paprika, salt and pepper and cook until fragrant, about 1 minute. Add kielbasa to pot.
- Pour chicken broth into pot and bring to a simmer (4 cups for a thicker soup, 6 cups for a thinner soup). Add sauerkraut, bay leaves and beans and cook 10 minutes or until beans are al dente and flavors have developed. Drizzle with olive oil to serve.
Recipe adapted from Hot Eats and Cool Reads