Why You’ll Love This Recipe:
- One-Pot Wonder: No complicated steps—just layer, simmer, and serve.
- Smoky Depth: Smoked pork or kielbasa infuses the broth with bold richness.
- Vegetable Heartiness: Carrots, celery, and potato add body and earthy sweetness.
- Perfect with Bread: Ideal for soaking up the broth—pair with rye for authenticity.
- Make-Ahead Magic: Tastes even better the next day—flavors deepen with time.
Ingredients (Serves 6–8):
For the Soup:
- 1 lb (450g) smoked pork (kielbasa, ribs, or bacon – or use vegan sausage for plant-based version)
- 1 large onion , chopped (or shallots for milder sweetness)
- 2 cloves garlic , minced (or ½ tsp garlic powder)
- 3 large carrots , sliced (or chopped parsnips for extra sweetness)
- 2 stalks celery , sliced (adds brightness and crunch)
- 1 medium potato , peeled and diced (or sweet potato for variation)
- 4 cups sauerkraut , drained and roughly chopped (store-bought or homemade)
- 6 cups chicken or vegetable broth (or reserved meat-cooking liquid)
- 2 bay leaves (for herbal depth)
- 1 tsp caraway seeds (optional – classic Polish flavor)
- 1 tsp dried marjoram (or thyme for substitution)
- Salt and black pepper , to taste
- 1 tbsp vegetable oil or lard (for sautéing)
For Garnish:
- Fresh parsley , chopped (or dill for extra freshness)
- Optional: Sour cream, mustard, or crusty bread
Instructions:
Step 1: Simmer the Smoked Meat
Place smoked pork in a large pot and cover with water. Bring to a boil, then reduce to a gentle simmer for 30 minutes to extract smoky flavor into the broth.
Remove meat and let cool slightly. Chop into bite-sized pieces and set aside. Reserve the cooking liquid and add to the broth later.
Step 2: Sauté the Aromatics
In a separate pot over medium heat , warm oil or lard .
Add chopped onion and cook for 5 minutes until translucent and soft.
Stir in minced garlic and cook 1–2 minutes longer until fragrant.
Step 3: Add Vegetables
Toss in carrots, celery, and potatoes , stirring to coat in the aromatics.
Cook for 5 minutes , allowing flavors to develop before adding wet ingredients.
Step 4: Build the Soup Base
Add chopped sauerkraut to the pot.
Pour in broth or reserved meat-cooking liquid , bringing the mixture to a boil.
Step 5: Season & Simmer
Stir in:
- Bay leaves
- Caraway seeds (if using)
- Dried marjoram
Return chopped smoked meat to the pot and season with salt and pepper .
Bring to a simmer, then cover and cook for 45–60 minutes , stirring occasionally, until vegetables are fork-tender and the broth is richly infused.
Step 6: Serve Warm & Hearty
Ladle hot soup into bowls and top with fresh parsley .
Serve with:
- Rye bread or crusty sourdough
- A dollop of sour cream
- Or a side of mustard for dipping
Each bite brings together:
- Smoky, tender meat pockets
- Tangy, fermented sauerkraut richness
- Sweet, earthy root vegetable depth
- And that classic herb-infused finish
Tips for Success:
- Balance the Sourness: If sauerkraut is overly acidic, rinse lightly under cold water before adding.
- Lard Hack: For deeper flavor, sauté veggies in smoked pork fat instead of oil.
- Add Wine or Vinegar: A splash of white wine or apple cider vinegar brightens the broth.
- Thicken the Soup: Stir in a spoonful of sour cream or a bit of flour-water slurry if desired.
- Make Ahead Magic: This soup improves in flavor overnight—store in the fridge for up to 4 days.
Serving Suggestions:
- Perfect with a dollop of crème fraîche or yogurt for creamy contrast.
- Great with roasted meats, dumplings, or pierogi for a full Polish spread.
- Ideal with a cold drink like kvass, beer, or lemon water .
Nutritional Information (per serving, makes 6 – approximate):
(With smoked kielbasa and regular sauerkraut – per bowl)
- Calories: ~250 kcal
- Protein: ~12g
- Carbohydrates: ~20g
- Fat: ~12g
- Fiber: ~3g
- Sugar: ~6g
This Polish Sauerkraut Soup proves that simplicity can still be deeply satisfying. With its smoky broth, tender vegetables, and bold sauerkraut tang—it’s a must-cook for lovers of hearty, traditional comfort dishes.