First off, I apologize for my less than stellar photo for this recipe. This was my third bowl and I snapped it with my phone hurriedly because I couldn’t wait to slurp up the sour broth and chow down on the meat and potatoes.
Reasons I make this soup and you should to:
- It’s cheap.
- It’s nourishing and warm, great for cold weather.
- You can make it in 30 min.
- It will make your gut happy because its full of probiotics and broth
Of course, I made it for about twenty people so I was working with a big pot. And when someone my size works in a commercial kitchen and has to stir a big pot of soup, this happens. If you want to know more about my living arrangements you can read them here.
Don’t worry, I reduced the quantities for you so this recipe will only make about 8 servings!
- 1lb of smoked kielbasa, diced
- 1 large onion
- 3 celery ribs, diced
- 3 carrots, diced
- 5 medium Yukon gold potatoes, cubed
- 6-8 cups of chicken broth
- 4 cups of sauerkraut
- 3 tablespoons of butter/ghee/avocado oil/lard
- a dash of sea salt
- a dash of freshly ground black pepper
- Melt your oil of choice into the bottom of a large pot, and toss in the diced onions, carrots, celery. Let the veggies sweat for about 5 minutes.
- Once the veggies start to become translucent, add the chicken broth. This is not an exact science, you can add more or less depending on how thick you like your soup.
- Bring to a simmer and then add the potatoes. Let it simmer for about 15 minutes, or till potatoes are soft.
- Add the sausage.
- Turn off the heat and let the simmer come to a stop. Then, add the sauerkraut. You don’t want to kill those probiotics! Feel free to add some sauerkraut juice too. Its full of good microorganisms that will support your digestion and give it even more of that tangy flavor.
- Season to taste with salt and pepper. That’s it! You’re all done!
If you have never made sauerkraut at home before and wanna try, I have simple but amazing recipe that you can check out here.