To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 14 ounces kielbasa, diced
- 1 onion, diced
- 2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped
- 1 1/4 pounds russet potatoes, peeled and diced
- 1 1/2 teaspoons caraway seeds
- 1 14.5-ounce can sauerkraut, drained and rinsed
- Kosher salt and freshly ground pepper
- 1/2 cup heavy cream
- 2 tablespoons spicy brown mustard
- 1/4 cup fresh dill, roughly chopped
Instructions
- 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.
Nutrition Facts
| Calories | 660 |
| Total Fat | 49 grams |
| Saturated Fat | 22 grams |
| Cholesterol | 129 milligrams |
| Sodium | 1940 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 6 grams |
| Protein | 17 grams |
| Sugar | 8 grams |
Reviews
11/19/23 Soup was just okay for us. No real pizzaz. Have made made many similar recipes that were better.
I’ve made this twice now. Last time with sausage, this time with some diced pork. I haven’t ever added the cream. Didn’t seem to need it. I make my own super tangy sauerkraut. I did add about 1 tablespoon of brown sugar. Very good!
This soup was so flavorful! If you like the tang of sauerkraut and the saltiness of kielbasa, you’ll love this. Easy to throw together, and super filling. I’ll definitely make this again this winter.