Sauerkraut Soup with Kielbasa
If you’re craving a hearty, Old-World style soup that warms you to the core, this Sauerkraut Soup with Kielbasa is the answer. It’s savory, tangy, and filled with chunky vegetables and smoky sausage. Every spoonful delivers comfort and flavor, making it perfect for chilly nights or when you need an easy family dinner.
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I love this Sauerkraut Soup with Kielbasa. It’s thick, chunky, and packed with interesting bits. And the broth is so savory, it’s good to the last drop. Instead of a sharp tang from the sauerkraut, you get a balanced, slightly sour bite that pairs beautifully with tender potatoes, carrots, and rich kielbasa. The caraway seeds add a hint of traditional German flavor, but they’re optional if you like to keep it simple.
Best of all? This easy German-inspired soup recipe makes a generous pot, so you’ll have plenty for leftovers. It reheats like a dream and even tastes better the next day. Serve it up with bread for dunking, and you’ve got a no-fuss meal that satisfies every time.
Ingredients
- Kielbasa – You can use any kind of kielbasa, just watch that you remove the wrapper if it’s not edible.
- Onion – I cook with yellow onions but any kind of onion will work in this recipe.
- Garlic – Or 3 cloves… You can’t have too much garlic in this soup!
- Low-sodium chicken broth – Use homemade or a good quality store-bought broth.
- Sauerkraut – See Chef Jenn’s tips about the tanginess of sauerkraut.
- Medium potatoes – Dice them small enough so that they’ll fit on your spoon.
- Medium carrots – Cut the carrots about the same size as the potatoes.
- Caraway seeds – Optional.
- Bay leaf
- Salt and pepper
- Olive oil
- Fresh parsley – Chopped for garnish.
How To Make Sauerkraut Soup with Kielbasa
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat olive oil in a sturdy enameled Dutch oven over medium heat. Add the sliced kielbasa and brown for 5–7 minutes, stirring with silicone-tipped tongs so you don’t tear the sausage. Transfer to a plate, leaving the drippings in the pot.
Add the diced onion and garlic to the pot. Cook for about 4 minutes, stirring with a flat-edged wooden spoon to release all the flavorful bits stuck to the bottom.
Pour in the chicken broth using a large glass measuring cup, then add the potatoes, carrots, sauerkraut, caraway seeds, and bay leaf. Stir well, cover, and bring to a gentle simmer. Reduce the heat and cook for 30 minutes, until the vegetables are tender.
Return the kielbasa to the pot and continue simmering for another 10–15 minutes so the flavors blend together. A digital kitchen timer helps keep you on track without overcooking.
Season the soup with salt and pepper to taste, then remove the bay leaf. Ladle the soup into bowls and top with freshly chopped parsley. I like using a chef’s knife for the parsley—it makes quick work of herbs without bruising them.
Chef Jenn’s Tips
- Rinse the sauerkraut if you prefer a milder flavor. For extra tang, skip the rinse and add it straight in.
- Dice the vegetables evenly so they cook at the same rate.
- Add a splash of broth when reheating, since the soup thickens as it sits.
Recommended
Make It A Meal
Pair this soup with a crusty baguette or rye bread, and a crisp green salad for balance. If you want to go all-in on German flavors, enjoy it with a cold lager on the side.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Sauerkraut Soup with Kielbasa
Add Preferred SourceEquipment
Ingredients
- 1 pound kielbasa sliced into 1/4-inch thick rounds
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 cups sauerkraut drained and rinsed
- 2 medium potatoes peeled and diced
- 2 medium carrots peeled and diced
- 1 teaspoon caraway seeds optional
- 1 bay leaf
- salt and pepper to taste
- 1 tablespoon olive oil
- fresh parsley chopped for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the kielbasa slices and brown for 5–7 minutes. Transfer them to a plate, leaving the flavorful drippings in the pot.
- Add the diced onion and garlic to the same pot. Stir with a wooden spoon and cook until softened and fragrant, about 4 minutes.
- Pour in the chicken broth, then add the potatoes, carrots, sauerkraut, caraway seeds, and bay leaf. Stir everything together and bring to a simmer.
- Lower the heat and cook gently for 20–30 minutes, until the vegetables are fork-tender.
- Return the browned kielbasa to the pot and simmer for another 10–15 minutes to let the flavors meld.
- Remove the bay leaf, season with salt and pepper, and taste to adjust.
- Ladle the soup into bowls and top with a sprinkle of freshly chopped parsley before serving.
Notes
Chef Jenn’s Tips
- Rinse the sauerkraut if you prefer a milder flavor. For extra tang, skip the rinse and add it straight in.
- Dice the vegetables evenly so they cook at the same rate.
- Add a splash of broth when reheating, since the soup thickens as it sits.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
