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

Serves: 4


  • 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.