Sauerkraut Sausage Soup

Ingredients

Russet potatoes – 4, peeled (if desired) and cut into bite-sized cubes

Carrots – 2 large, peeled and chopped into small pieces

Celery stalks – 4, chopped into small pieces

Sauerkraut – about 4 cups (from a large jar, finely chopped; include the brine for flavor)

Beef kielbasa sausage – 2 links (such as Johnsonville), sliced into bite-sized rounds

Chicken broth – 6 cups, low-sodium preferred

Salted butter – 1 stick (½ cup), for sautéing

Onion salt – 1 tablespoon (or substitute with 1 small onion, finely chopped, plus a pinch of salt)

Dried thyme – 1 tablespoon

Brown sugar – 2 tablespoons, for balancing acidity

Smoked black pepper – to taste, for finishing

Step 1: Sauté the Vegetables

In a large soup pot, melt the stick of butter over medium heat.

Add the potatoes, carrots, and celery.

Sprinkle in the onion salt, thyme, and brown sugar.

Sauté for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften and are lightly coated with the seasonings.

Step 2: Build the Soup Base

Pour in the chicken broth, stirring to combine.

Add the sauerkraut directly from the jar (do not drain, as the brine adds flavor).

Stir well.

Step 3: Bring to a Boil

Increase the heat to high and cook until the soup reaches a rolling boil, about 15 minutes.

Step 4: Add the Sausage

Stir in the sliced kielbasa sausage.

Reduce the heat to low, cover the pot partially with a lid, and let the soup simmer gently for about 1 hour.

This allows the flavors to meld and the vegetables to become tender.

Step 5: Season and Serve

Just before serving, sprinkle in smoked black pepper to taste.

Ladle the soup into bowls and enjoy warm, hearty comfort in every bite.