Instructions:
Step 1: Prep the Ingredients
Slice the kielbasa, chop the onion, mince the garlic, dice the potatoes, and slice the carrots. Set aside.
Step 2: Brown the Kielbasa
Heat olive oil in a large pot over medium heat. Add kielbasa and cook until browned and crispy. Remove and set aside.
Step 3: Sauté the Aromatics
In the same pot, sauté the onion and garlic until softened and fragrant.
Step 4: Simmer the Soup
Pour in the chicken broth, add the sauerkraut, potatoes, carrots, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer 15-20 minutes, or until vegetables are tender.
Step 5: Finish the Soup
Return the kielbasa to the pot. Season with salt and pepper. Simmer for 5 more minutes.
Step 6: Serve
Ladle into bowls and garnish with fresh parsley. Enjoy!
Keto & Low-Carb Variations:
For a keto or low-carb version:
- Replace potatoes with cauliflower florets.
- Use low-sodium chicken broth.
- Check kielbasa and sauerkraut labels for carb content.
Tips & Tricks:
- Use smoked kielbasa for extra smoky flavor.
- Add a splash of apple cider vinegar for a tangy twist.
- Stir in sour cream or heavy cream for a creamier soup.
- Leftovers taste even better the next day! Store in an airtight container.
Frequently Asked Questions (FAQs):
Q: Can I use other sausages?
A: Yes! Smoked sausage or bratwurst work well.
Q: How long do leftovers last?
A: 3-4 days in the refrigerator.
Q: Can I freeze this soup?
A: Yes, for up to 3 months. Cool completely before freezing.
Q: Can I add other vegetables?
A: Absolutely! Bell peppers or celery are great additions.
Enjoy your delicious Kielbasa and Sauerkraut Soup! Let us know what you think in the comments!
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