Polish Kielbasa Sauerkraut Soup

Monica H

By
@MonisiaH

Very filling soup; this has a tangy flavor to it; instead of the dollop of sour cream, you can add a tablespoon of cream cheese to the bowl to smooth out the taste. I don't like to use either; I just like the soup as it is. The only thing I do differently is add extra pepper because I love a peppery 'kraut!

Instead of the kielbasa, you can also use beans to make this a vegetarian dish.


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Comments:

Serves:

3-4

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

15 oz
sauerkraut (1 can)
1
polish kielbasa (fully cooked), diced
6
potatoes, peeled and diced into small pieces
1
medium yellow onion, finely diced
1
small carrot, grated
1 tsp
caraway seeds
1/4 tsp
marjoram
1/2 Tbsp
vegeta (all - purpose seasoning)
1 Tbsp
pepper
1 Tbsp
hungarian paprika
salt to taste
sour cream dollops (garnish on top)
freshly chopped dill, chives and parsley for garnish)

Directions Step-By-Step

1
Sautee onions in pan with the butter until onions are tender (don't completely brown / carmelize them).
2
At the same time, in a pot, add potatoes and enough water to cover them about an inch over the tops of the potatoes.
3
Add onions to potatoes. Cover and let cook for 5 minutes. In the meantime, rinse and drain your sauerkraut.
4
Add the rest of the ingredients to the pot except for the optional ones and the salt-to-taste.
5
Add more water to just cover all the ingredients. Cover and let cook until potatoes are tender (about 20-25 minutes).
6
After potatoes are tender, turn off heat. Stir in salt-to-taste. Add extra pepper if you'd like.
7
When 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!

About this Recipe