Polish Sauerkraut Soup
A hearty, delicious soup with thick cuts of polish sausage and savory sauerkraut.
Servings: 6
Calories: 416kcal
Equipment
- 5 qt dutch oven
Ingredients
- 2 tbsp olive oil divided
- 1 onion diced
- 3 cloves garlic minced
- 4-5 red potatoes peeled and cut into ½" pieces
- 1 carrot peeled and diced
- 4 ½ cups broth chicken, or beef
- ½ tsp caraway seeds
- ½ tsp cumin
- ½ tsp sea salt
- ½ tsp ground black pepper
- 1 lb Polish sausage pre cooked
- 1 cup sauerkraut
Instructions
- Saute onion and garlic in the dutch oven (or stockpot) until soft.
- Add broth, potatoes, carrots, caraway seeds, cumin, salt, and pepper, and bring it to a boil over medium-high heat.
- When it reaches a rolling boil, cover and reduce the heat to simmer for 20 minutes.
- While the vegetables are cooking, dice the sausage into bite-size pieces and pan-sear in a skillet with the remaining oil until slightly browned and crispy.
- Once the potatoes and carrots are soft, add the sausage and sauerkraut to heat through for 10 minutes.
- Enjoy!
Notes
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- In a pinch, you can substitute cooked ground pork in place of the Polish sausage. Ground pork goes great in soups and chili recipes, like my ground pork chili!
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- Cooking time is the key to getting the most out of your sauerkraut soup. Make sure all the ingredients are soft before adding in the kraut! Cooking it low and slow allows all the ingredients to develop their full flavor.
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- Try this homemade bone broth to make your own chicken broth, or make pork broth from this pork bone soup recipe.
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- I personally used store-bought kraut in this recipe. Try to look for sauerkraut with just cabbage, water, and salt as ingredients.
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- By substituting sausage for bacon, chicken, or ribs you can make this recipe brand new every time! It is also delicious with onions, celery, and mushrooms.