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Sauerkraut Kielbasa Soup

A German favorite.
Servings 12 cups
Prep Time

Ingredients

  • 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

Instructions

  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.