Best Polish Kielbasa Sauerkraut Soup Recipes

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Potato and Sauerkraut Soup with Kielbasa image

To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
14 ounces kielbasa, diced
1 onion, diced
2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped
1 1/4 pounds russet potatoes, peeled and diced
1 1/2 teaspoons caraway seeds
1 14.5-ounce can sauerkraut, drained and rinsed
Kosher salt and freshly ground pepper
1/2 cup heavy cream
2 tablespoons spicy brown mustard
1/4 cup fresh dill, roughly chopped

Steps:

Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
Divide the soup among bowls. Top with the chopped celery leaves and dill.

Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams

SAUSAGE SAUERKRAUT SOUP

Sausage Sauerkraut Soup image

I've taken this satisfying soup to church gatherings and family reunions, and it always receives wonderful compliments. Everyone loves it! -Elizabeth Goetzinger, Lewiston, Idaho

Provided by Taste of Home

Categories Lunch

Time 8h25m

Yield 6 servings (about 1-3/4 quarts).

Number Of Ingredients 9

Ingredients

6 small red potatoes, quartered
3 medium carrots, cut into 1/4-inch slices
1 medium onion, cut into thin wedges
1 can (14 ounces) sauerkraut, rinsed and well drained
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
1 teaspoon caraway seeds
1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
2 cans (14-1/2 ounces each) reduced-sodium chicken broth

Steps:

In a 3- or 4-qt. slow cooker, combine the potatoes, carrots and onion. Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables. Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender.

Nutrition Facts : Calories 373 calories, Fat 21g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1707mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.