Sauerkraut Kielbasa Soup
A hearty German favorite for everyday dinners, fall entertaining and Oktoberfest celebrations.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Sauerkraut Kielbasa Soup
0
Servings12
Cook Time60 Minutes
Ingredients
2 slices bacon, diced
1 cup chopped onion
1 teaspoon minced garlic
1 - 14-ounce can sauerkraut, drained
1/2 teaspoon paprika
6 cups hot water
6 chicken bouillon cubes
2 cups sliced carrots
3 cups cubed red potatoes
1/2 teaspoon caraway seeds
1/8 teaspoon black pepper
1 pound kielbasa
snipped parsley
Directions
- Fry bacon in a Dutch oven over medium heat until browned.
- Sauté onion and garlic in same pot for 3 minutes, stirring occasionally.
- Stir in sauerkraut, paprika, water, bouillon cubes, carrots, potatoes, caraway seeds and pepper.
- Bring to boil; reduce heat and simmer, covered, 30 minutes.
- Add kielbasa; simmer 12-15 minutes longer.
- Remove kielbasa, cool slightly. Cut kielbasa in half, then into 1/2-inch slices. Return to soup; heat through. Garnish with fresh parsley.
0 minutes
Prep Time
60 minutes
Cook Time
12
Servings
Directions
- Fry bacon in a Dutch oven over medium heat until browned.
- Sauté onion and garlic in same pot for 3 minutes, stirring occasionally.
- Stir in sauerkraut, paprika, water, bouillon cubes, carrots, potatoes, caraway seeds and pepper.
- Bring to boil; reduce heat and simmer, covered, 30 minutes.
- Add kielbasa; simmer 12-15 minutes longer.
- Remove kielbasa, cool slightly. Cut kielbasa in half, then into 1/2-inch slices. Return to soup; heat through. Garnish with fresh parsley.