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

Prep Time: 25

Cook Time: 45

Servings: servings

Calories: 262kcal

Author: Dawn

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

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.

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 information is an estimate and may vary with the brands of ingredients used.