Polish Sausage and Sauerkraut Soup a twist on vegetable soup. This hearty soup is loaded with vegetables, polish sausage, and sauerkraut.
I first had this soup when I was working at a small cafe years ago when I was in school. They made all of their soups from scratch. This soup was always a popular item when it was on the menu. I know that I made sure to have a bowl or two when we were serving it.
Even if you are not a sauerkraut fan, it’s a soup that will win you over, with its rich broth, the vegetables, to the slices of smoked sausage. It is a hearty soup that will fill you up and warm you up.
Helpful Tips:
- The onions, celery, potatoes, and carrots should be sauteed in some oil before adding any other ingredients. This will help bring out the flavors of these vegetables. Sautee until the vegetables begin to soften.
- Rinse the sauerkraut to lighten the taste.
- Once the ingredients are all added to the soup bring it to a boil and reduce the heat. Cook until all the vegetables are tender. Boiling the soup too long will cause the vegetable to get mushy.
- Season with salt and pepper to taste at the end.
- Remember to remove the bay leaves before serving the soup.
- Any type of smoked sausage will work for this recipe.
- Store leftovers in the refrigerator for 3 to 4 days.
Steps for making Polish Sausage and Sauerkraut Soup
Step one:
Heat olive oil in a large Dutch oven or soup pot. Add the potatoes, onions, carrots, and celery. Sautee until the vegetable begins to get tender.
Step two
Add the Polish sausage, diced tomatoes, bay leaves, and sauerkraut to the soup and stir in.
Step three
Stir in the broth and season with salt and pepper to taste.
Step four
Bring to a boil, then reduce heat and cook until the vegetables are tender.
Check out these additional soup recipes:
If you make this Polish Sausage and Sauerkraut Soup. I would love to hear about it! Please leave me a comment and a rating.
Polish Sausage and Sauerkraut Soup
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 1 cup carrots sliced
- 2 medium potatoes cubed
- 1 – 14 ounce can sauerkraut
- 12 ounces to 1 pound polish sausage or you favorite smoked sausage sliced into bite size pieces
- 14.5 ounce can diced tomato
- 2 bay leaves
- Salt and pepper to taste
- 48 ounces beef broth
Instructions
- In a large Dutch oven or a soup pot add the olive oil, carrots, potatoes, celery, and onions. Saute until the vegetables begin to get soft.
- Add the Polish sausage, diced tomatoes, sauerkraut, and bay leaves to the vegetables.
- Stir in the broth until all ingredients are well combined.
- Bring the soup to a boil and turn down to medium low and continue to cook until vegetables are tender.
Notes
- To lighten the taste of the sauerkraut try placing it in a colander, rinse it with water, and let it drain until all the water is gone before adding it to the soup.
- Sautee the onions, carrots, potatoes, and celery in the oil first. This will help to bring out the flavor of the vegetables.
- Remember to remove the bay leaves before serving the soup.
- Cooking time may vary from stove top to stove top.
- Store leftovers in the refrigerator for 3 to 4 days.
- To reheat the soup, use the microwave. Use a microwave-safe bowl and heat to the desired temperature. The soup can also be heated in a saucepan on the stove.
Nutrition
This recipe was originally published on March 6, 2015. It has been updated with new content and pictures on November 24, 2022.
Hearty, delicious and warming…just the perfect soup for the cold days.
Hi Dawn, this is the kind of soup that could make me forget about winter! What a great recipe. I will try it. Thanks for sharing.
This sounds like a big bowl of comfort to me!