Polish Kielbasa Sauerkraut Soup
Instead of the kielbasa, you can also use beans to make this a vegetarian dish.
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- 15 oz
- sauerkraut (1 can)
- polish kielbasa (fully cooked), diced
- potatoes, peeled and diced into small pieces
- medium yellow onion, finely diced
- small carrot, grated
- 1 tsp
- caraway seeds
- 1/4 tsp
- 1/2 Tbsp
- vegeta (all - purpose seasoning)
- 1 Tbsp
- 1 Tbsp
- hungarian paprika
- salt to taste
- sour cream dollops (garnish on top)
- freshly chopped dill, chives and parsley for garnish)
1Sautee onions in pan with the butter until onions are tender (don't completely brown / carmelize them).
2At the same time, in a pot, add potatoes and enough water to cover them about an inch over the tops of the potatoes.
3Add onions to potatoes. Cover and let cook for 5 minutes. In the meantime, rinse and drain your sauerkraut.
4Add the rest of the ingredients to the pot except for the optional ones and the salt-to-taste.
5Add more water to just cover all the ingredients. Cover and let cook until potatoes are tender (about 20-25 minutes).
6After potatoes are tender, turn off heat. Stir in salt-to-taste. Add extra pepper if you'd like.
7When serving, garnish top with dollop of sour cream, freshly chopped dill and/or chives, and/or parsley. Eat this soup with some good buttered polish rye bread on the side!