This comforting Potato and Sauerkraut Soup brings together tender potatoes and tangy sauerkraut for a warm bowl of goodness. It’s hearty and full of flavor!
You’ll love how easy it is to make; just simmer the ingredients together and enjoy the cozy aroma filling your kitchen. Perfect for chilly days when you need a hug in a bowl! 😊
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well for sautéing the onions. I usually go for olive oil for a lighter flavor, but butter adds a nice richness. Feel free to mix the two!
Onion: A standard yellow onion is perfect here. For a sweeter touch, you might try a Vidalia onion. If you’re avoiding onions, you can skip them or use a bit of leek.
Garlic: Fresh garlic is best for flavor. If you’re in a pinch, garlic powder can substitute, but use less – about 1/4 teaspoon per clove.
Carrots: Fresh, diced carrots add color and sweetness. You could use frozen carrots or even parsnips for a different twist.
Potatoes: I like using Yukon Gold or Russet potatoes for this soup; they break down nicely. If you’re looking for lower carbs, try cauliflower instead.
Sauerkraut: Look for sauerkraut with probiotics if possible! If you can’t find any in the store, you can make your own or use pickled cabbage instead.
Broth: Chicken broth adds depth, but vegetable broth works just as well for a vegetarian option. You can also use water with added bouillon cubes for a quick alternative.
Kielbasa or Smoked Sausage: For a vegetarian twist, omit the meat and add more veggies or beans instead. If you prefer another type of sausage, go ahead! Chicken or turkey sausage works great too.
How Do I Ensure the Perfect Texture for My Soup?
The key to a great soup texture is in the cooking process. Start by sautéing the aromatic ingredients to build flavors, then add the rest and let them cook together.
- Cook the onions until they’re soft and translucent before adding other ingredients, around 5 minutes.
- When adding the potatoes, ensure they are diced evenly so they cook at the same rate. Small, uniform pieces work best.
- Let everything simmer until the potatoes are tender, usually about 20 minutes. You can check tenderness with a fork.
- Add sausage in the last minutes of cooking to keep it juicy and warm.
Remember, if your soup seems too thick, you can always add a bit more broth or water until it reaches your preferred consistency!
Potato and Sauerkraut Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and finely diced or grated
- 4 cups peeled and diced potatoes (about 3-4 medium potatoes)
- 3 cups sauerkraut, drained and roughly chopped
- 6 cups chicken or vegetable broth
- 1 teaspoon caraway seeds (optional)
- 8 ounces smoked kielbasa or smoked sausage, sliced
- Salt and pepper, to taste
- 1/2 cup sour cream, for serving
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This soup requires about 15 minutes of prep time and around 30 minutes of cooking time. In total, you should expect to spend about 45 minutes to have this delicious Potato and Sauerkraut Soup ready to serve!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the finely chopped onion. Cook it for about 5 minutes until it’s softened and becomes translucent. The smell will be amazing!
2. Add Garlic and Carrots:
Next, stir in the minced garlic and cook for another minute until it becomes fragrant. Then, add the diced carrots to the pot. Cook this mixture for another 2-3 minutes, just until the carrots start to soften a bit.
3. Combine Main Ingredients:
Now it’s time to build your soup! Add the diced potatoes, drained and chopped sauerkraut, optional caraway seeds, and the broth into the pot. Bring everything to a boil. The bubbling will look so inviting!
4. Simmer It Down:
Once boiling, reduce the heat to a simmer. Let it cook uncovered for about 20 minutes, or until the potatoes are tender when you poke them with a fork. This is where all the flavors mingle together.
5. Add Sausage:
When the potatoes are tender, it’s time to add the sliced kielbasa or smoked sausage. Stir it in and let it cook for an additional 5-10 minutes until the sausage is heated through and everything is nice and hot.
6. Season and Serve:
Before serving, taste your soup and season it with salt and pepper according to your preference. Ladle into bowls and top with a generous dollop of sour cream and a sprinkle of fresh parsley for that perfect finishing touch!
Enjoy this hearty and tangy Potato and Sauerkraut Soup — perfect for warming you up on a chilly day!
Can I Use Fresh Sauerkraut Instead of Canned?
Absolutely! Fresh sauerkraut will add a vibrant flavor and texture to your soup. Just make sure to rinse it a bit if it’s very salty, and drain it before adding it to the pot.
How Can I Make This Soup Vegetarian?
Simply swap the chicken or vegetable broth for a plant-based alternative and omit the smoked kielbasa or sausage. You can also add in more veggies like bell peppers or mushrooms for added flavor and texture.
Can I Freeze Leftover Soup?
Yes, you can freeze Potato and Sauerkraut Soup! Store it in an airtight container or freezer bags for up to 3 months. To reheat, let it thaw in the fridge overnight and warm it up on the stove, adding a splash of broth if it’s too thick.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread or a side salad. You can also serve it with pretzels or a simple grain dish, like rice or quinoa, for a complete meal!
