Polish sauerkraut soup with kielbasa
Tangy sauerkraut, smoky kielbasa and potatoes in a warming broth, the Polish kapusniak that tastes like it simmered at grandma’s all day.
- 50 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.39 a serving
- 490 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 2 carrots, diced
- 1 lb Yukon Gold potatoes, diced
- 1 package smoked kielbasa, 14 oz, sliced into half-moons
- 1 can sauerkraut, 14.5 oz, drained
- 3 chicken bouillon cubes, check the box: most cubes make 2 cups each
- 2 tbsp fresh dill, chopped (optional)
- ½ cup sour cream (optional)
From your pantry
- 1 tbsp olive oil
- 1 tsp paprika
- 5 cups water
- 2 bay leaves
- ½ tsp black pepper
Each serving has about 490 calories, 17 g protein, 35 g carbs and 32 g fat, and costs about $2.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the onion, carrots and potatoes and the kielbasa into half-moons.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Heat the oil in a large pot over medium-high heat and the kielbasa for 4 to 5 minutes, stirring now and then.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 4 min 30 sec
Turn the heat to medium, add the onion and carrots and cook for 5 minutes, until . Stir in the paprika for 30 seconds.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium heatTimer: 5 min 30 sec
Add the potatoes, sauerkraut, water, bouillon cubes, bay leaves and pepper and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Dolly’s tip: Taste a bit of sauerkraut first. If it’s very sour, give it a quick rinse in a strainer before it goes in.Turn the heat to low, set the and for 20 to 25 minutes, until the potatoes are tender.
Lid ajar. Lid ajar means resting the lid on the pot slightly off-center, leaving a small gap. Some steam escapes, so the sauce thickens and doesn’t boil over, while most of the heat stays in.
How you’ll know: A thin wisp of steam drifts out of the gap, and the pot bubbles gently without spilling.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 22 min 30 sec
Pull out the bay leaves, taste before adding any salt, and serve with dill and a spoonful of sour cream.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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