Add Preferred SourceSauerkraut Soup with Kielbasa is my kind of soup! It’s chunky, meaty, and loaded with flavor. This German soup recipe balances tangy sauerkraut with tender vegetables and savory sausage, making it a family favorite on chilly nights.
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I love how the sauerkraut mellows out during simmering, so you get a gentle tang without it being overpowering. The potatoes and carrots round things out, and the caraway seeds add a little extra old-world flavor if you’ve got them on hand. Best of all, this recipe makes enough for the whole family and reheats beautifully.
If you’re looking for a no-fuss meal that’s filling and flavorful, this sauerkraut soup with kielbasa is a keeper. With just a few simple steps, you’ll have dinner on the table that’s guaranteed to warm you up from the inside out.
History
Oma’s Sauerkraut Soup with Kielbasa has roots in Eastern and Central European cooking traditions, particularly among German and Polish households, making it a pre-1920s classic. Sauerkraut, a staple of German cuisine since the 1600s, was often paired with smoked sausages like kielbasa in hearty soups that could feed large families through cold winters. German and Polish immigrants brought these recipes to the United States in the late 19th and early 20th centuries, where they adapted them with locally available ingredients. From the 1920s to the 1950s, sauerkraut soup became a beloved comfort food in immigrant communities, valued for its tangy flavor, affordability, and nourishing qualities. Today, the dish remains a nostalgic favorite, often tied to family traditions and holiday gatherings.
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.
Expanded Instructions With Chef Jenn’s Favorite Tools
Brown the kielbasa in a large enameled Dutch oven with olive oil over medium heat for 5–7 minutes. The heavy bottom ensures even browning without burning. Remove and set aside.
Sauté the onion and garlic in the same pot using a wooden spoon so you can scrape up the flavorful browned bits without damaging the enamel. Cook until softened and fragrant, about 4 minutes.
Add the chicken broth, potatoes, carrots, sauerkraut, caraway seeds, and bay leaf. Stir everything together with the wooden spoon and bring to a simmer. A liquid measuring cup makes it easy to pour in the right amount of broth without spills. Simmer on low heat for 30–40 minutes. I always set a kitchen timer here so I don’t forget—it keeps the vegetables perfectly tender without overcooking.
Return the kielbasa to the pot and simmer another 10–15 minutes. A ladle makes it easy to stir in the sausage without splashing hot broth.
Season with salt and pepper, then remove the bay leaf. Taste and adjust as needed. Serve the soup hot, using the ladle to portion into bowls, and garnish with fresh parsley chopped with a sharp chef’s knife for that final fresh touch.
Chef Jenn’s Tips
- Rinse the sauerkraut to control the tang or skip rinsing if you love it really sour. No matter what you do, drain it well.
- Slice the vegetables evenly so they cook at the same rate.
- This soup thickens as it sits, so add a splash of extra broth when reheating.
Make It A Meal
Serve this sauerkraut soup with a loaf of crusty bread and a simple green salad for a complete, satisfying dinner. It also pairs wonderfully with a cold beer if you want to lean into the German flavors.
Storage
Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. This soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Oma’s Sauerkraut Soup with Kielbasa
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
- Brown the kielbasa in a large pot with olive oil over medium heat for 5–7 minutes. Remove and set aside, leaving the fat behind in the pot.
- Sauté the diced onion and minced garlic in the same pot until softened and fragrant, about 4 minutes.
- Add the chicken broth, potatoes, carrots, sauerkraut, caraway seeds, and bay leaf. Stir and bring to a simmer.
- Simmer on low heat for 20-30 minutes, until the vegetables are tender.
- Return the kielbasa to the pot and cook for another 10–15 minutes so the flavors combine.
- Season with salt and pepper to taste, and discard the bay leaf.
- Serve hot, garnished with fresh parsley.
Notes
Chef Jenn’s Tips
- Rinse the sauerkraut to control the tang, or skip rinsing if you love it really sour. No matter what you do, drain it well.
- Slice the vegetables evenly so they cook at the same rate.
- This soup thickens as it sits, so add a splash of extra broth when reheating.
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.