Polish 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!

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.

POLISH SAUERKRAUT SOUP (KAPUSNIAK)

Steps:

• Gather the ingredients.
• Place ham hocks or ham bone and water in a Dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns , and parsley. Return to a boil, reduce heat to a simmer and cook about 45 minutes, or until meat falls off the bones.
• Remove meat from broth, dice and return to the pot with barley, sauerkraut, and caraway seeds, if using. Return to a boil, reduce heat and simmer , uncovered, for an additional 45 minutes.
• If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice.
• Add salt and pepper to taste. Remove ​the ​ bay leaf .
• Serve in heated bowls with hearty rye bread .

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.