Polish Sauerkraut Soup
A comforting & tangy Polish soup.
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There’s nothing quite like a big bowl of soup to warm you from the inside out, and the Polish recipe we have for you today is exactly that kind of dish. This traditional Sauerkraut Soup is packed with smoky kielbasa, tender potatoes, and tangy sauerkraut for a flavor that’s both hearty and comforting. It’s the kind of soup that’s perfect for chilly evenings or game day tailgates. Take Grandma’s word for it, and give this recipe a try!
This recipe starts with a base of sautéed onions, carrots, and kielbasa, providing plenty of flavor. The addition of diced potatoes gives the soup its heartiness, while a blend of Italian seasoning, smoked paprika, and cumin adds warmth. The spices balance out the sausage and sauerkraut without overpowering, we want those Polish flavors to shine here.
Once the broth and sauerkraut go in, it’s time to simmer. The flavors mingle together creating a rich and tangy broth that’s full of savory. I could seriously drink a cupful of this salty broth. Remember not to drain the sauerkraut, the juices are key here. They add that signature tang that makes this soup so distinct.
When it’s time to serve, a dollop of sour cream takes this dish to the next level, adding creamy richness that perfectly balances the soup’s bright and smoky flavors. Pair it with a hunk of crusty bread and you’ve got yourself a meal. Whether it’s a family dinner or a cozy lunch on a cold afternoon, this Polish Sauerkraut Soup is the kind of recipe that will have everyone coming back for another bowlful!
Polish Sauerkraut Soup
Yield(s): Serves 4-6
10m prep time
30m cook time
Allergens: Poultry
Diet: Gluten-Free
you're making mealtime meaningful.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large carrot, shredded
- 3 medium potatoes, diced
- 1 (14 oz) Kielbasa sausage, sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/2 teaspoon cumin
- 6 cups chicken broth
- 1 bay leaf
- 2 cups sauerkraut, with juices
- sour cream, for serving
Preparation
- In a large dutch oven over medium heat, add olive oil. Once hot, add onion and cook for 3-5 minutes, then add sausage, carrot and potatoes. Cook for 5 more minutes, stirring often.
- Add Italian seasoning, paprika, salt, pepper, and cumin. Stir and cook for 1 additional minute.
- Add broth, bay leaf, and sauerkraut with juices. Simmer for 15-20 minutes or until potatoes are tender.
- Serve hot with a dollop with sour cream if desired.
Recipe adapted from Lavenderandmacarons.com
