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

Melt the butter in a large soup pot over medium heat.

Add the potatoes, carrots, and celery.

Season with onion salt, thyme, and brown sugar.

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

Step 2: Build the Broth

Pour in the chicken broth and stir to combine.

Add the sauerkraut straight from the jar (don’t drain—the brine adds great flavor).

Mix well.

Step 3: Bring to a Boil

Turn the heat to high and let the soup come to a rolling boil, about 15 minutes.

Step 4: Add the Sausage

Stir in the sliced kielbasa.

Lower the heat to a gentle simmer, cover the pot partially, and cook for about 1 hour.

This gives time for the flavors to meld and the vegetables to become tender.

Step 5: Season and Serve

Just before serving, season with smoked black pepper to taste.

Ladle into bowls and enjoy a warm, hearty, tangy-savory soup.