• Skip to main content
  • Skip to primary sidebar

Words of Deliciousness

  • Home
  • About Me
  • Contact me
  • Recipe Index
You are here: Home / Soup / Polish Sausage and Sauerkraut Soup

Polish Sausage and Sauerkraut Soup

November 24, 2022 By Dawn 3 Comments

Sharing is caring!

20 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Polish Sausage and Sauerkraut Soup a twist on vegetable soup. This hearty soup is loaded with vegetables, polish sausage, and sauerkraut.

Looking down at to bowls of polish sausage sauerkraut soup.

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.

A side angle view of a couple bowls of soup.

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.

Chopped carrots, potatoes, onions, and celery in a Dutch oven.
Sauteed vegetables in a soup pot.
A small bowl of sliced Polish sausage

Step two

Add the Polish sausage, diced tomatoes, bay leaves, and sauerkraut to the soup and stir in.

Polish sausage sauerkraut soup in a big soup pot.

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:

  • Easy Southwest Soup
  • Chicken and Wild Rice Soup
  • Split Pea Soup
  • Ham Bone Potato Soup
Side angle view of a bowl of soup with crackers on the side.

If you make this Polish Sausage and Sauerkraut Soup. I would love to hear about it! Please leave me a comment and a rating.

Looking down at to bowls of polish sausage sauerkraut soup.

Polish Sausage and Sauerkraut Soup

A hearty soup that will fill you up on those cold winter days.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Polish Sausge Sauerkraut soup, polish sausage soup
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 8 servings
Calories: 262kcal
Author: Dawn

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

  1. 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.
  2. Sautee the onions, carrots, potatoes, and celery in the oil first.  This will help to bring out the flavor of the vegetables.
  3. Remember to remove the bay leaves before serving the soup. 
  4. Cooking time may vary from stove top to stove top.
  5. Store leftovers in the refrigerator for 3 to 4 days.
  6. 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 information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 262kcal | Carbohydrates: 17.4g | Protein: 10.7g | Fat: 16.3g | Saturated Fat: 5.3g | Cholesterol: 28mg | Sodium: 1382mg | Potassium: 535mg | Fiber: 4.3g | Sugar: 5g | Calcium: 32mg | Iron: 1mg

This recipe was originally published on March 6, 2015. It has been updated with new content and pictures on November 24, 2022.

(Visited 333 times, 3 visits today)

Filed Under: Soup

See what’s cooking. Sign up for the newsletter.

Previous Post: « Lemon Poppy Seed Cake Bites
Next Post: Cranberry Orange Coffee Cake »

Reader Interactions

Comments

  1. [email protected]'s Recipes

    March 6, 2015 at 10:14 pm

    Hearty, delicious and warming…just the perfect soup for the cold days.

    Reply
  2. Cecilia

    March 7, 2015 at 2:31 pm

    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.

    Reply
  3. Joanne

    March 8, 2015 at 7:20 am

    This sounds like a big bowl of comfort to me!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet the Blogger!

Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
Read more about Dawn

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Get The Newsletter

Popular posts:

  • Egg Dumplings
  • Strawberry Jello Salad
  • Simple Broiled Chicken Tenders
  • Pepperoni Dip
  • Baked Italian Sausage and Peppers
  • Sun-Dried Tomato Aioli
  • Baked Spanish Rice Recipe
  • Chicken Jalapeno Popper Dip
  • Cold Parmesan Cheese Pasta Salad
  • Easy Tuna Macaroni Salad

Feature Your Favorites

Shredded Spicy Chicken

Never Fail Icing (Butter Cream)

Twice-Baked Sweet Potatoes

Soft Oatmeal Raisin Cookies

Apple Bars

Pumpkin Pull-Apart Bread

featured in logos

Copyright © 2023 · Privacy Policy

20 shares
  • Facebook
  • Twitter
  • Pinterest