Kielbasa Sauerkraut Soup
Hearty and robust, this sauerkraut soup melds tender vegetables, pearl barley, and sauerkraut with the deep savor of sausage and aromatic spices. Simmered in rich beef stock, this traditional German-style recipe delivers a warming bowl of comfort.
Ingredients
- 1/3 cup pearl barley
- 1 tablespoon butter
- 1 pound mild Italian sausage
- 6 cups beef stock
- 8 ounces sauerkraut drained
- 2 cloves garlic minced
- 1 large carrot grated
- 2 small onions or 1 large, diced
- 3 tablespoons tomato paste
- Salt to taste
- 3 –4 small white potatoes peeled and cubed
- 1/2 teaspoon caraway seeds
Instructions
- In a large Dutch oven set over medium-high heat, melt the butter and sauté the diced onions and minced garlic until they become translucent.
- Prepare the potatoes by cutting them into bite-sized cubes, and grate the carrot. Incorporate the potatoes and carrots into the pot, followed by the tomato paste, pearl barley, caraway seeds, and beef stock. Let the mixture simmer gently for 20–25 minutes.
- While the soup base simmers, pan-fry the sausage in a separate skillet until cooked through. Set aside and allow it to cool slightly.
- Add a small amount of warm stock to the sausage pan to deglaze, scraping up any browned bits and adding them back to the soup for enhanced flavor.
- Stir in the drained sauerkraut and continue to cook for another 15–20 minutes, or until the barley is tender.
- Once the sausage is cool enough to handle, slice it into thin rounds and return it to the soup pot.
- Adjust seasoning with salt as needed before serving.
Notes
This soup stores well in the freezer—cool completely, then freeze in airtight containers.
For a saltier broth, consider homemade fermented sauerkraut, and delay adding additional salt until the end.
Reserve sauerkraut brine for fermenting vegetables or adding to homemade dressings.
To retain probiotic content, introduce the sauerkraut just before serving, though longer cooking yields a more tender texture.
For a saltier broth, consider homemade fermented sauerkraut, and delay adding additional salt until the end.
Reserve sauerkraut brine for fermenting vegetables or adding to homemade dressings.
To retain probiotic content, introduce the sauerkraut just before serving, though longer cooking yields a more tender texture.