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A blue Dutch oven filled with the best sausage and sauerkraut soup with a wooden spoon scooping up the soup on a tea towel on counter

Best Sausage Sauerkraut Soup Recipe

Try this soul warming, Polish/German inspired sausage and sauerkraut soup, made with bone broth, root vegetables, pork and homemade sauerkraut.
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Prep Time 30 minutes
Servings 8

Ingredients
  

  • 2 Carrots grated
  • 3 Potatoes- I used Red Potatoes cubed 1/4 inch
  • 2 Celery ribs diced
  • 1 Med. yellow or white Onion diced
  • 2 tbsp Worchester
  • 2 cloves Garlic minced with a garlic press if you have one
  • 1 Bay leaf
  • 2 pounds Sausage Kielbasa
  • 6 cups Broth preferably homemade bone broth
  • 1/4 cup Tomato paste
  • 1/2 tsp Caraway seeds optional
  • 1-2 cups Sauerkraut
  • 1 cup Cooked White Beans Optional
  • 2 tablespoons Butter Lard, or Tallow, Olive Oil
  • Salt & Pepper to taste

Instructions
 

  • Preheat your Dutch oven on low. Get all of the vegetables prepared. Cut the sausage into 1/4-1/2 thick round slices.
  • After you have preheated your Dutch oven, and the sausage has been prepared, turn the stovetop up to medium and add 2 tablespoons of butter to the Dutch oven. Throw in your sausage and fry it until it is cooked through, brown and there is no more pink in the middle. When it's done, remove sausage from Dutch oven to a plate.
  • There should be enough fat between the sausage cooking, and the butter, to properly sauté the vegetables without adding anymore fat. Add in your onions first, sauté until translucent and golden. Then, add grated carrots, celery and potatoes. Let this mirepoix cook until your vegetables are softening. This should take about 5-7 minutes.
  • Next, make a well in the center of your pot, and add another tablespoon of butter or olive oil, and add minced garlic, 1/2 can of tomato paste, salt, pepper, bay leaf, and the optional caraway seeds, mix to a beautiful dark medley of vegetables, spices, and color. This should take no more than a minute.
  • Add in the broth and give it a good stir. Turn the heat up to med-high and bring to a simmer, not a boil. Once it is simmering, turn the temperature down to low or medium low, keeping it at a gentle simmer. Checking every so often and stirring to make sure there is nothing stuck to the bottom of the Dutch Oven. Let it simmer for 15 minutes.
  • Now that your broth has been simmering, marrying the flavors to the vegetables, it's time to add the sausage back to the pot. As well as, cooked white beans, and sauerkraut. Give it a good stir. Then add in the Worchester. Lastly, a taste test to see if any additional salt should be added at this point.
  • Ladle into your favorite soup bowls, this soup almost requires a slice or three of my homemade sourdough boule loaf slathered in butter. It can also be enjoyed over mashed potatoes. ENJOY!