Description
A tangy and savory sauerkraut soup with tender potatoes and browned Polish sausage, warming and perfect for chilly nights.
Ingredients
- 2 tbsp olive oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4–5 red potatoes, peeled and cut into ½” pieces (about 1.5–2 lbs)
- 1 carrot, peeled and diced
- 4½ cups broth (chicken or beef, low-sodium recommended)
- ½ tsp caraway seeds
- ½ tsp ground cumin
- ½ tsp sea salt (adjust to taste)
- ½ tsp ground black pepper
- 1 lb pre-cooked Polish sausage (kielbasa or smoked sausage), diced into bite-size pieces
- 1 cup sauerkraut, drained slightly (reserve some juice for extra tang)
Instructions
- Heat 1 tablespoon olive oil in a heavy Dutch oven or large stockpot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes.
- Add the minced garlic and cook 30–45 seconds until fragrant—do not let it brown.
- Pour in the broth, then add the diced potatoes, diced carrot, caraway seeds, cumin, salt, and pepper. Increase heat to medium-high and bring to a rolling boil.
- Once boiling, cover the pot and reduce heat to low to maintain a gentle simmer. Cook until potatoes and carrots are fork-tender, about 20 minutes.
- While the vegetables simmer, heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Dice the sausage and pan-sear for 5–7 minutes, turning occasionally, until slightly browned and crispy.
- When the vegetables are tender, add the seared sausage and sauerkraut to the pot. Stir, bring back to a gentle simmer, and cook uncovered for 10 minutes so the flavors meld.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve hot.
Notes
For a vegetarian option, swap sausage and broth for smoked tofu or tempeh and use vegetable broth. For a creamier soup, stir in sour cream off-heat.