Sausage

Polish Sausage And Sauerkraut Soup

Name: Polish Sausage And Sauerkraut Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 lb (450g) Polish sausage, sliced; 1 large onion, chopped; 3 cloves garlic, minced; 1 large head of sauerkraut, drained and rinsed; 2 large potatoes, peeled and diced; 1 tsp (5g) caraway seeds; 1 tsp (5g) dried thyme; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 4 cups (1L) chicken broth; 2 tbsp (30g) butter

By Wren Ashford · June 19, 2026 · Sausage

Prep20 min

Cook30 min

Total50 min

Serves6

Hearty Polish Sausage And Sauerkraut Soup

As the weather starts to cool down, I find myself craving hearty, comforting soups that warm the soul. One of my favorite winter staples is Polish Sausage And Sauerkraut Soup, a traditional recipe that's easy to make and packed with flavor. The combination of tender sausage, tangy sauerkraut, and fluffy potatoes is a match made in heaven.

I remember my grandmother making this soup for me when I was a kid, and the aroma that filled the kitchen was always incredible. She'd simmer the sausage and sauerkraut in a rich broth, then add in diced potatoes and let it all cook together until the flavors were fully developed. The result was a soup that was both comforting and satisfying, perfect for a cold winter's day.

This recipe is a variation of my grandmother's original, with a few tweaks to make it easier to prepare and more accessible to modern tastes. I've used Polish sausage, which is similar to kielbasa, and added in some caraway seeds for extra depth of flavor. The sauerkraut is still the star of the show, providing a tangy, slightly sour note that balances out the richness of the sausage.

One of the best things about this soup is how versatile it is. You can serve it as a main course, or as a side dish to accompany a hearty meal. It's also a great way to use up any leftover sausage or sauerkraut you might have on hand. And because it's made with such simple ingredients, it's a very budget-friendly option for a weeknight dinner.

So if you're looking for a delicious, comforting soup to warm up with this winter, give Polish Sausage And Sauerkraut Soup a try. I promise you won't be disappointed!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The soup is very versatile and can be served as a main course or side dish.
It's a great way to use up leftover sausage or sauerkraut.
The dish is very budget-friendly and can be made for a weeknight dinner.
The combination of sausage, sauerkraut, and potatoes creates a filling and flavorful soup.
The use of caraway seeds adds a unique and interesting flavor to the dish.
The soup is perfect for a cold winter's day and is sure to become a new favorite.

Why This Recipe Works

The key to making a great Polish Sausage And Sauerkraut Soup is to cook the sausage and sauerkraut slowly, allowing the flavors to meld together and the textures to become tender. By using a combination of sausage, sauerkraut, and potatoes, we're creating a dish that's both filling and flavorful.

The sausage provides a meaty, savory element to the soup, while the sauerkraut adds a tangy, slightly sour note. The potatoes help to thicken the broth and add some much-needed starch to the dish. And by using a flavorful broth as the base, we're able to bring all the ingredients together and create a cohesive, delicious soup.

Another important aspect of this recipe is the use of caraway seeds, which add a nutty, slightly bitter flavor to the soup. This helps to balance out the richness of the sausage and the tanginess of the sauerkraut, creating a more complex and interesting flavor profile.

Overall, the combination of ingredients and cooking techniques used in this recipe come together to create a soup that's both comforting and delicious. By cooking the sausage and sauerkraut slowly and using a flavorful broth, we're able to create a dish that's perfect for a cold winter's day.

Ingredients You’ll Need

To make this delicious Polish Sausage And Sauerkraut Soup, you'll need a few simple ingredients. The most important components are the Polish sausage, sauerkraut, and potatoes, which provide the bulk of the flavor and texture. You'll also need some onion, garlic, and caraway seeds to add depth and complexity to the dish.

When shopping for the ingredients, be sure to choose a high-quality Polish sausage that's made with pork and has a good balance of spices. You'll also want to select a fresh, crisp head of sauerkraut that's not too sour or too salty. The potatoes should be high-starch varieties like Russet or Idaho, which will help to thicken the broth and add some much-needed starch to the dish.

1 lb (450g) Polish sausage, slicedLook for a high-quality Polish sausage that's made with pork and has a good balance of spices. You can also use kielbasa or other similar sausages as a substitute.
1 large onion, choppedChoose a sweet onion like Vidalia or yellow onion, which will add a depth of flavor to the soup without overpowering the other ingredients.
3 cloves garlic, mincedUse fresh garlic for the best flavor, and be sure to mince it finely so it distributes evenly throughout the soup.
1 large head of sauerkraut, drained and rinsedSelect a fresh, crisp head of sauerkraut that's not too sour or too salty. You can also use canned sauerkraut as a substitute, but be sure to rinse it well before adding it to the soup.
2 large potatoes, peeled and dicedChoose high-starch potatoes like Russet or Idaho, which will help to thicken the broth and add some much-needed starch to the dish.
1 tsp (5g) caraway seedsCaraway seeds add a unique and interesting flavor to the soup, with a slightly nutty and bitter taste. You can also use fennel seeds or dill seeds as a substitute.
1 tsp (5g) dried thymeDried thyme adds a savory and slightly earthy flavor to the soup, which complements the sausage and sauerkraut nicely. You can also use fresh thyme as a substitute.
1 tsp (5g) saltUse a high-quality salt like kosher or sea salt, which will add a deeper and more complex flavor to the soup.
1/2 tsp (2g) black pepperUse freshly ground black pepper for the best flavor, and be sure to add it towards the end of cooking so it doesn't lose its flavor.
4 cups (1L) chicken brothChoose a low-sodium chicken broth to avoid adding too much salt to the soup. You can also use homemade broth or stock as a substitute.
2 tbsp (30g) butterUse high-quality butter with a good flavor, which will add a richness and depth to the soup.

Ingredients for Polish Sausage And Sauerkraut Soup

Equipment You’ll Need

Large pot or Dutch ovenSharp knifeCutting boardInstant-read thermometerWooden spoonSlotted spoonColander

How to Make Polish Sausage And Sauerkraut Soup

1
In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the sliced Polish sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage from the pot and set it aside.
2
Add the remaining 1 tablespoon of butter to the pot, then add the chopped onion and cook until it's translucent and starting to caramelize, about 5-7 minutes.
3
Add the minced garlic to the pot and cook for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
4
Add the drained and rinsed sauerkraut to the pot, along with the caraway seeds, dried thyme, salt, and black pepper. Cook for 2-3 minutes, until the sauerkraut is slightly caramelized and the spices are fragrant.
5
Add the diced potatoes to the pot, along with the browned Polish sausage and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the potatoes are tender and the soup has thickened slightly.
6
Use an instant-read thermometer to check the internal temperature of the soup, which should be at least 165°F (74°C). If the soup is not hot enough, continue to simmer it for a few more minutes until it reaches the correct temperature.
7
Remove the pot from the heat and let the soup rest for 10-15 minutes, until it has cooled slightly and the flavors have melded together.
8
Use a slotted spoon to remove the sausage and potatoes from the pot, and place them on a cutting board. Slice the sausage into thin rounds and chop the potatoes into bite-sized pieces.
9
Return the sausage and potatoes to the pot, and stir in any accumulated juices. Taste and adjust the seasoning as needed, adding more salt, pepper, or caraway seeds to taste.
10
Serve the Polish Sausage And Sauerkraut Soup hot, garnished with chopped fresh parsley or dill if desired. You can also serve it with a side of crusty bread or over mashed potatoes for a more filling meal.
11
Let the soup cool completely, then refrigerate or freeze it for later use. Reheat the soup gently over low heat, adding a little more chicken broth if needed to thin it out.

Expert Tips

Use high-quality ingredients, including fresh sauerkraut and Polish sausage, for the best flavor.
Don't overcook the sausage or potatoes, as this can make the soup tough and unappetizing.
Let the soup rest for at least 10-15 minutes before serving, as this allows the flavors to meld together and the soup to cool slightly.
Use a thermometer to check the internal temperature of the soup, which should be at least 165°F (74°C) for food safety.
Experiment with different spices and seasonings, such as paprika or garlic powder, to add more depth and complexity to the soup.
Serve the soup with a side of crusty bread or over mashed potatoes for a more filling meal.
Consider adding other ingredients, such as diced bell peppers or chopped fresh herbs, to add more flavor and texture to the soup.
Make a big batch of the soup and freeze it for later use, as it reheats well and is a great convenience food.

Common Mistakes to Avoid

Overcooking the sausage or potatoes, which can make the soup tough and unappetizing.
Not using high-quality ingredients, which can result in a bland or unappetizing soup.
Not letting the soup rest for at least 10-15 minutes before serving, which can result in a soup that's too hot and unappetizing.
Not using a thermometer to check the internal temperature of the soup, which can result in a soup that's not hot enough or is even unsafe to eat.
Not seasoning the soup adequately, which can result in a bland or unappetizing soup.
Not serving the soup with a side of crusty bread or over mashed potatoes, which can make the meal feel incomplete or unappetizing.

Variations and Substitutions

Add diced bell peppers or chopped fresh herbs to the soup for added flavor and texture.
Use different types of sausage, such as kielbasa or chorizo, for a unique flavor profile.
Add some heat to the soup with red pepper flakes or diced jalapenos.
Use sweet potatoes instead of regular potatoes for a sweeter and nuttier flavor.
Add some cream or sour cream to the soup for a richer and creamier texture.
Use a different type of broth, such as beef or vegetable broth, for a different flavor profile.
Add some diced ham or bacon to the soup for added smokiness and flavor.

What to Serve With Polish Sausage And Sauerkraut Soup

Serve the Polish Sausage And Sauerkraut Soup hot, garnished with chopped fresh parsley or dill if desired. You can also serve it with a side of crusty bread or over mashed potatoes for a more filling meal.

Consider serving the soup with a side salad or some roasted vegetables for a more balanced meal. You can also serve it with a side of pierogies or other Polish dishes for a more authentic meal.

Serve with a side of crusty breadServe over mashed potatoesGarnish with chopped fresh parsley or dillServe with a side salad or roasted vegetablesServe with pierogies or other Polish dishesServe with a side of sour cream or rye bread

Make-Ahead, Storage, Freezing and Reheating

Let the soup cool completely, then refrigerate or freeze it for later use. Reheat the soup gently over low heat, adding a little more chicken broth if needed to thin it out.

The soup can be refrigerated for up to 3-5 days, or frozen for up to 3-4 months. Be sure to label and date the container, and to reheat the soup to an internal temperature of at least 165°F (74°C) before serving.

When reheating the soup, be careful not to overheat it, as this can result in a soup that's too hot and unappetizing. Instead, reheat it gently over low heat, stirring occasionally, until it's hot and steaming.

Consider making a big batch of the soup and freezing it in individual portions, which can be a great convenience food for busy days. Simply reheat the soup in the microwave or on the stovetop, and serve it with a side of crusty bread or over mashed potatoes.

Frequently Asked Questions

What type of sausage should I use for this recipe?

You can use any type of Polish sausage, such as kielbasa or chorizo, for this recipe. Just be sure to choose a high-quality sausage with a good balance of spices.

Can I use canned sauerkraut instead of fresh?

Yes, you can use canned sauerkraut as a substitute for fresh sauerkraut. Just be sure to rinse it well before adding it to the soup, as canned sauerkraut can be quite salty.

How long can I store the soup in the refrigerator or freezer?

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the sausage and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Can I add other ingredients to the soup for added flavor and texture?

Yes, you can add other ingredients to the soup for added flavor and texture. Some ideas include diced bell peppers, chopped fresh herbs, or cooked pierogies.

Is this recipe suitable for a special diet, such as gluten-free or low-sodium?

This recipe is generally suitable for a gluten-free diet, as it doesn't contain any gluten-containing ingredients. However, if you're on a low-sodium diet, you may want to use a low-sodium broth and be mindful of the amount of salt you add to the soup.

Can I serve this soup at a party or special occasion?

Yes, this soup is a great option for a party or special occasion. It's hearty and flavorful, and can be served with a variety of sides and garnishes. Consider serving it with a side of crusty bread or over mashed potatoes for a more filling meal.

How can I reheat the soup without drying it out?

To reheat the soup without drying it out, be sure to add a little more chicken broth if needed to thin it out. You can also reheat it gently over low heat, stirring occasionally, until it's hot and steaming.

The Full Recipe

Recipe Card