Sauerkraut Sausage Soup – a comforting, hearty & delicious soup! Onions, green peppers, garlic, tomatoes, paprika, smoked sausage & sauerkraut load this soup with flavor!
I’d like to start off by mentioning the obvious here – this soup isn’t much of a looker. Trust me though, it may lack in looks – but it’s all about the flavor.
Smoked sausage and sauerkraut are two food items I always keep on hand. Both are great for last minute meals or well thought out meals alike.
I prefer kielbasa, but you can use any smoked sausage you like.
Planning dinner one night, I knew I wanted kielbasa and in a soup. What I didn’t want was the PA Dutchie favorite of kielbasa, potatoes & green beans. It’s a go-to in these parts and I’ve eaten way too much of it in my lifetime.
Sauerkraut is a great addition to soups & goulashes and I use it often. Check out my Hungarian Goulash. Sauerkraut adds flavor, tang and texture. If you’d like to tone down the tang, you can rinse & squeeze the sauerkraut. Let’s not do that in today’s recipe – we’re going to want all that tang & flavor.
Preparation of this soup is straight forward and can easily be customized to your own tastes. Don’t like potatoes? Skip them and perhaps add some spaetzle or dumplings. Want a little heat? By then all means – please add some! I would love to add some chipotle pepper or a generous pinch of crushed red pepper – but the young ones in my home don’t like anything “spicy”.
Sour cream is not an optional ingredient in this recipe. Not only does the sour cream give the soup a thick, creamy finish – it gives it additional flavor. I choose to add it to each bowl before serving. If you prefer, you can add it to the pot of soup. Remove the pot from heat, let cool down for about 10 minutes and stir in 1 -1/2 to 2 cups sour cream.
Hope you enjoy! Thanks for stopping by!
Sauerkraut Sausage Soup
- 2 tbsp olive oil or butter
- 2 medium onions chopped
- 3 bell peppers chopped
- 4 garlic cloves minced
- 4 cups chicken stock or broth
- 1 pound sauerkraut drained
- 1 14.5 oz can diced tomatoes undrained
- 1 pound kielbasa or smoked sausage cut into 1" pieces
- 1 tbsp paprika heaping
- 2 tsp smoked paprika
- 1 tsp salt
- 1 tsp parsley
- 1/4 tsp black pepper
- 2-3 potatoes diced
- 2 tbsp sour cream each bowl, to serve
- Heat olive oil in a dutch oven or large pot over medium high heat.
- Add onions, saute until translucent, about 10 minutes.
- Add peppers, saute until just tender, about 10 – 15 minutes.
- Add garlic, saute for 2 minutes.
- Add chicken stock. Stir, scrape any bits that may be stuck onto bottom of pot.
- Add diced tomatoes, sauerkraut, kielbasa, potatoes and all seasonings.
- Bring to a boil, stirring occasionally. Cover, reduce heat to low. Cook for about 30 minutes, stirring occasionally, or until potatoes are tender.
- When ready to serve, add sour cream to each bowl and stir until combined. Salt & pepper to taste. Enjoy!
Ready to try your hands at sauerkraut making? Visit The Daring Gourmet for an in-depth how to!
dawn e medve
I’ve made this kind of things for years. My hubby and I made it when we were just staring out, saving money. I put the kielbasa, potatoes, tomatoes, and sauerkraut in the crockpot and it’s amazing at the end of the day! Glad to read the sour cream (I’ll use Greek yogurt) as a topping!