Smoked Kielbasa Sauerkraut Soup Recipes

SLOW-COOKED SAUERKRAUT SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon.

POLISH SAUSAGE (KIELBASA) SOUP

Steps:

• Melt butter in a large skillet, add sausage, onions and celery, and cook over medium heat until sausage are lightly browned.
• Pour mixture into a soup pot and add remaining ingredients except for potatoes.
• Bring to a boil, reduce heat, cover and simmer for 1 hour.
• Add potatoes and cook until potatoes are tender.
• Season with salt and pepper and garnish with dill, if desired.

CREAMY SAUSAGE, POTATO AND SAUERKRAUT SOUP

Steps:

• In a large saucepan, melt butter over medium heat.
• Add onions and saute for about five minutes, until tender.
• Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
• Turn heat to medium high, then cook stirring often until broth begins to thicken.
• Reduce heat to medium then add kielbasa, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar.
• Stir to combine and remove from heat. Serve sprinkled with black pepper.

LOW CARB KIELBASA AND SAUERKRAUT RECIPE RECIPE - (4/5)

Steps:

• 1. Preheat oven to 350 degrees 2. Slice Kielbasa into 1/2 inch round slices 3. Cook Kielbasa for about 10 minutes in a large frying pan on medium/high heat until they just start to turn brown. If you are using Turkey Kielbasa, add 2 Tablespoons Butter to the pan 4. Remove the Kielbasa from the pan and transfer to a 2 quart casserole dish 5. Place the Onion in the pan and cook until translucent 6. Next add the drained Sauerkraut to the same pan and stir well with heat on medium 7. Mix together the Chicken Broth, Mustard and Allspice, then add the mixture to the pan and increase heat to high 8. When the Sauerkraut mixture comes to a boil, stir in the reserved Kielbasa, and cook for 2 more minutes 9. Transfer the Kielbasa mixture back into the 2 Quart Casserole dish and cover with lid or aluminium foil 10. Bake for 30 minutes, then let cool for 3-4 minutes before removing lid to serve Note: Even though this recipe is Low Carb, it is sure to be enjoyed by anyone who loves Sauerkraut! Recipe by: Hot Dish Homemaker

SAUSAGE SAUERKRAUT SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine the potatoes, carrots and onion. Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables. Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender.

KIELBASA AND SAUERKRAUT SOUP (BORSCH, BORSCHT)

Steps:

• Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
• Cover and cook on low for 5-6 hours or until vegetables are tender.
• **High Altitude -- cook 6-8 hours.
• Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
• Can double recipe and freeze extra in a Zip-Loc for a quick future meal.

KIELBASA AND SAUERKRAUT RECIPE

Steps:

• Place kielbasa at the bottom of the slow cooker. Place the onions over the kielbasa. Sprinkle brown monk fruit sweetener over the onions, if using.
• Dump the drained cans of sauerkraut and diced tomatoes evenly into the slow cooker. Add chicken broth.
• Cook for 4-6 hours on Low or 2-3 hours on High.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.