Polish Sausage and Sauerkraut Soup

A hearty soup to warm your soul on those cold winter days

This soup brings back fond memories. It goes way way back to my youthful days. You see I was a waitress back in the day. I worked in a little cafe; a mom and pop type of place. All the food was made from scratch and it was a place where the locals liked to come in to eat and chit chat with each other.

Even back then I loved eating soup and believe me soup was on the menu everyday. Like this polish sausage and sauerkraut soup. What is that, you say you don’t like sauerkraut? You know what? I am not a fan of sauerkraut either. But I don’t know what it is with the soup, but I love it.

I haven’t thought about the soup for a long while, oh I guess I would think of it once in a while. But for some reason I had started thinking about it more of late and then I started craving it. So I decided to see if I could recreate it from my memories from way back when.

I have made it a couple of times now and if my memory serves me correctly I did pretty good at recreating it.

The  soup is a hearty one that  is chock-full of vegetables and polish sausage; where the sour flavor of the sauerkraut fits in with it perfectly. If you want to lighten the taste of the sauerkraut before adding it to the soup put it in a colander, rinse it with water, and let it sit for while so that the water drains completely.

Polish Sausage and Sauerkraut Soup

A hearty soup that will fill you up on those cold winter days.

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Course: Soup

Cuisine: American

Keyword: Polish Sausge Sauerkraut soup, polish sausage soup

Author: Dawn

Ingredients

• 1 - 14 ounce can sauerkraut
• 14 ounces to 1 pound polish sausage or you favorite smoked sausage sliced into bite size pieces
• 1 large onion chopped
• 2 stalks celery chopped
• 1 cup carrots sliced
• 2 medium potatoes cubed
• 14.5 ounce can diced tomato
• 2 bay leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 cups or 64 ounces beef broth

Instructions

• In a large Dutch oven or a soup pot add olive oil and onions and saute for a few minutes. Prepare the vegetable and slice the polish sausage while the onions are sauteing. Once the onions are starting to get tender add the rest of the ingredients. Add salt and pepper to taste.
• Bring the soup to a boil and turn down to medium low and continue to cook until vegetables are tender.

Notes

To lightened the taste of the sauerkraut trying placing it a colander, rinse it water, and let it drain until all the water is gone before adding it to the soup.