Description
If you love sauerkraut, this Polish Sauerkraut Soup with Sausage is the recipe for you. Tangy flavors with bacon, sausage, cream, and, of course, sauerkraut! Give this flavorful soup try today.
Ingredients
Units
Scale
- 14 ounces of saurkraut
- 1/2 pound russet potatoes, chopped
- 4 cups beef broth
- 2 cup water
- 1/2 pound bacon
- 7 ounces beef kielbasa, chopped
- 1/4 cup flour
- 1 bay leaf
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1/2 medium onion, chopped
- 1/4 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Instructions
- In a dutch oven or saute pan over medium-high heat, cook bacon until done and crispy. Drain on paper towel.
- Leave grease and remove (and reserve) bacon for later use.
- Add onion, carrots, celery, kielbasa, potato, salt, pepper, and mix.
- Cook for about 5 minutes or until vegetables start to soften.
- Add sauerkraut and stir. This will act like a deglaze when you stir to get all the bacon flavor into the dish.
- If you are cooking in saute pan, move to a larger soup pot. If using a dutch oven, continue in same pan.
- Add flour and stir.
- Add broth, water, & bay leaf
- Bring to a simmer and cook for 25 minutes or until potatoes are soft and cooked through
- Add cream and bacon back into the soup and serve
Notes
- Use a Dutch Oven to make this easy to cook in one pot, but a saucepan can be used to saute the veggies and sauerkraut before putting it in the dutch oven.
- Chopping bacon can be made a bit easier by putting it in the freezer for 15 minutes before chopping. This firms it up a bit and makes the bacon easier to work with.