Kielbasa and Sauerkraut Soup

• portioner: 6 servings
• aktiv tid: 15 minutes
• total tid: 1 hour

Ingredienser

1 tablespoon olive oil

1 pound kielbasa sausage, sliced into 1/4-inch rounds

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon caraway seeds (optional)

4 cups low-sodium chicken broth

2 cups water

2 cups sauerkraut, drained

2 medium potatoes, peeled and diced

1 bay leaf

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish (optional)

Instruktioner

Sauté the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.

Cook the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Stir in the minced garlic, smoked paprika, dried thyme, and caraway seeds (if using). Cook for an additional minute until fragrant.

Simmer the Soup: Return the browned kielbasa to the pot.

Add the chicken broth, water, sauerkraut, diced potatoes, and bay leaf. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 25-30 minutes, or until the potatoes are tender.

Season and Serve: Remove the bay leaf.

Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.