- 4 cups chicken broth
- 1 can (14 ounces) sauerkraut, drained
- 2 medium potatoes, diced
- 1 carrot, sliced
- 1 bay leaf
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle for serving bowls
Step-by-Step Instructions
First, I heat my large pot over medium heat before adding the sliced kielbasa. This step is essential because I want to render some fat and develop a deep, smoky flavor. As the sausage sizzles, I can practically hear it crackle, and the rich aroma fills the air. After about 5-7 minutes, the kielbasa starts turning golden brown, which is the perfect time to add the chopped onion and minced garlic. Trust me, sautéing the onion and garlic with the sausage creates a flavor base you won’t want to skip.
Next, I pour in the chicken broth, carefully scraping the bottom of the pot to incorporate all those lovely browned bits. Then, I toss in the drained sauerkraut, diced potatoes, and sliced carrot, adding additional layers of flavor and texture. I always make sure to give everything a good stir, feeling the satisfaction of combining these hearty ingredients in one pot. As the mixture starts to simmer, I toss in the bay leaf and caraway seeds. The scent is intoxicating as it melds together over medium heat. I usually let this bubble for about 20-25 minutes, or until the potatoes are tender.
Once the vegetables are cooked through, I taste and adjust the seasoning, adding salt and pepper as needed. I’ve found that every kielbasa is different, so this step ensures my soup has just the right balance. You might think it’s finished, but I like to let it simmer for another 5 minutes just to deepen those glorious flavors. The kitchen smells like home as I prepare to serve this amazing soup!(See the next page below to continue…)