Potato and Sauerkraut Soup with Kielbasa Recipe

Potato and Sauerkraut Soup with Kielbasa

• Level: Easy
• Yield: 4 servings
• Total Time: 40 min
• Active Time: 30 min
• Nutritional Information per Serving: Calories 660, Total Fat 49 grams, Saturated Fat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrates 37 grams, Dietary Fiber 6 grams, Protein 17 grams, Sugar 8 grams

Why You'll Love This Soup

This hearty, satisfying soup brings together smoky kielbasa, tender potatoes, and tangy sauerkraut in a rich, creamy broth. The secret to perfection? Rinsing the sauerkraut before adding it to the pot mellows its intensity, allowing the smoky kielbasa and aromatic vegetables to truly shine. Finished with a touch of spicy mustard and fresh dill, every spoonful delivers comfort and flavor in perfect balance.

Ingredients

• 3 tablespoons unsalted butter
• 14 ounces kielbasa, chopped
• 1 onion, chopped
• 2 celery stalks, chopped, plus 1/4 cup roughly chopped celery leaves
• 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 black pepper
• 1/2 cup heavy cream
• 2 tablespoons spicy brown mustard
• 1/4 cup fresh dill, roughly chopped

Instructions

1. Melt butter in a large, wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden brown and crisp, about 3 to 5 minutes. Remove the kielbasa with a slotted spoon to a plate, leaving the drippings in the pot.
2. Put the onion, diced celery, and potatoes into the pot. Cook while scraping up any browned bits with a wooden spoon, until both onion and celery are softened, about 5 minutes. Mix in the caraway seeds and sauerkraut, cooking and scraping up any remaining browned bits for another 1 to 2 minutes. Pour in 6 cups of water, add 1/2 teaspoon salt and some freshly ground pepper. Cover and bring to a boil, then uncover, reduce heat to a steady simmer, and cook until potatoes are tender, about 15 to 20 minutes.
3. Meanwhile, blend the heavy cream and mustard in a small bowl. When potatoes are tender, lower the heat to medium-low and whisk this cream mixture into the soup. Return the kielbasa to the pot. Raise heat to medium and simmer until the soup thickens slightly, around 3 to 5 minutes. Adjust seasoning with salt and pepper as needed.
4. Serve the soup in bowls and garnish with the chopped celery leaves and fresh dill.

Photograph by Andrew Purcell