Sauerkraut Soup with Sausage
This recipe creates a hearty and flavorful Sauerkraut Soup with Sausage, a comforting Central European-inspired dish. It features caramelized smoked sausage, tender vegetables, potatoes, and tangy sauerkraut simmered in a rich chicken broth, perfect for a cold day.
Equipment
- 1 Large Soup Pot At least 6-quart capacity
- 1 Chef's knife For dicing and chopping ingredients
- 1 Cutting Board
- 1 Strainer For draining and rinsing sauerkraut
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 1 pound smoked sausage such as kielbasa, diced
- 1 large onion finely chopped
- 1 rib celery finely chopped
- 1 tablespoon minced garlic
- 1 cup hard cider
- 1 32-ounce jar sauerkraut, drained and rinsed briefly
- 8 cups canned low-sodium chicken broth
- 1 cup peeled and cubed potatoes
- 3 sprigs fresh thyme
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.
Notes
1. Achieving a deep caramelization on the sausage is crucial; this builds the foundational savory notes of the soup. Don't rush this step.
2. The hard cider serves two purposes: deglazing the pot to incorporate all the flavorful fond, and adding a subtle fruity acidity that complements the sauerkraut without overpowering it. Ensure it reduces almost completely to concentrate its essence.
3. Briefly rinsing the sauerkraut helps to mellow its intense acidity, allowing other flavors to shine through while still retaining its characteristic tang. Adjust based on your preference for tartness.
4. The long simmering time is essential for the potatoes and sauerkraut to become very tender and for the flavors to meld beautifully. Taste and adjust seasoning at the end, as the sauerkraut and broth already contribute salt.
2. The hard cider serves two purposes: deglazing the pot to incorporate all the flavorful fond, and adding a subtle fruity acidity that complements the sauerkraut without overpowering it. Ensure it reduces almost completely to concentrate its essence.
3. Briefly rinsing the sauerkraut helps to mellow its intense acidity, allowing other flavors to shine through while still retaining its characteristic tang. Adjust based on your preference for tartness.
4. The long simmering time is essential for the potatoes and sauerkraut to become very tender and for the flavors to meld beautifully. Taste and adjust seasoning at the end, as the sauerkraut and broth already contribute salt.