Sauerkraut and Kielbasa Soup
You can substitute different sausages, but kielbasa provides a rich smoky flavor to this hearty soup.
Serves: 4Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy
- 2 Tbsp. butter
- 1 lb. kielbasa, cut into 1" chunks
- ¾ cup sliced yellow onion
- ¾ cup peeled and diced red-skinned potato (about ¼" dice)
- ¼ cup minced celery
- 4 cups beef stock
- ½ cup flat beer
- 1 bay leaf
- 1 tsp. caraway seeds
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1½ cups sauerkraut, rinsed and drained
- Melt the butter in a large saucepan over medium-high heat. Add the sausage and cook until well-browned, about 6 minutes, stirring frequently. Use a slotted spoon to transfer the sausage to a plate. Set aside.
- Add the onions and cook until soft, about 4 minutes. Add the potatoes, celery, stock, beer, bay leaf, caraway, salt, and pepper; bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- Add the sausage and sauerkraut and simmer until the flavors are blended. Serve hot in warm soup bowls.