Kielbasa Sauerkraut Soup Recipes

POLISH KIELBASA SAUERKRAUT SOUP

Steps:

• 1. Sautee onions in pan with the butter until onions are tender (don't completely brown / carmelize them).
• 2. At the same time, in a pot, add potatoes and enough water to cover them about an inch over the tops of the potatoes.
• 3. Add onions to potatoes. Cover and let cook for 5 minutes. In the meantime, rinse and drain your sauerkraut.
• 4. Add the rest of the ingredients to the pot except for the optional ones and the salt-to-taste.
• 5. Add more water to just cover all the ingredients. Cover and let cook until potatoes are tender (about 20-25 minutes).
• 6. After potatoes are tender, turn off heat. Stir in salt-to-taste. Add extra pepper if you'd like.
• 7. When serving, garnish top with dollop of sour cream, freshly chopped dill and/or chives, and/or parsley. Eat this soup with some good buttered polish rye bread on the side!

SLOW-COOKED SAUERKRAUT SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon.

KIELBASA AND SAUERKRAUT SOUP (BORSCH, BORSCHT)

Steps:

• Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
• Cover and cook on low for 5-6 hours or until vegetables are tender.
• **High Altitude -- cook 6-8 hours.
• Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
• Can double recipe and freeze extra in a Zip-Loc for a quick future meal.

KIELBASA & SAUERKRAUT SOUP

Steps:

• Warm a large, heavy pot over medium-high heat. Add the kielbasa slices and sauté until browned on both sides, about 8 minutes. Transfer to a bowl and set aside. Put the oil in the same pot. Add the onions and garlic and cook, stirring often and scraping up the brown bits on the bottom of the pot, until softened, 5-7 minutes. Add the potato, the broth, and 1 cup water and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Add the sauerkraut, tomato paste, and kielbasa, stir well to combine, and simmer, uncovered for 10 minutes. Season with salt and pepper and serve.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

KIELBASA AND SAUERKRAUT

Steps:

• Brown Kielbasa.
• Add drained sauerkraut, chicken stock and butter.
• Simmer for 10-15 minutes and serve.

GRANDPA'S SAUERKRAUT AND KIELBASA

Steps:

• Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
• This brings out the sweetness of the onions.
• Simmer for about 10 minutes.
• Add minced garlic and simmer 2 more minutes.
• Add next 3 ingredients.
• Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
• Bring to a simmer on the stove top.
• Cover loosely with foil and place in a preheated 225°F oven for 3 hours.