Sauerkraut Kielbasa Soup

Sauerkraut Kielbasa Soup


12 cups


  • 2 slices bacon, diced
  • 1 cup chopped onion
  • 1 teaspoon Minced Garlic
  • 1 can sauerkraut, drained, 14 ounce
  • 1/2 teaspoon paprika
  • 6 cups hot water
  • 6 chicken bouillon cubes
  • 2 cups sliced carrots
  • 3 cups cubed red potatoes
  • 1/2 teaspoon caraway seeds
  • 1/8 teaspoon Black Pepper
  • 1 pound kielbasa
  • snipped parsley
A German favorite.


  1. Fry bacon in large kettle or Dutch oven over medium heat until browned. Saute onion and garlic in same kettle 3 minutes, stirring occasionally. Stir in sauerkraut, paprika, water, bouillon cubes, carrots, potatoes, caraway seeds and pepper. Bring to boiling; reduce heat and simmer, covered, 30 minutes. Add kielbasa; simmer 12-15 minutes longer. Remove kielbasa, cool slightly. Cut kielbasa in half, then into 1/2-inch slices. Return to soup; heat through. Garnish with parsley.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.