Kielbasa and Sauerkraut Soup Borsch Borscht
Warm up with a bowl of hearty and tangy Kielbasa and Sauerkraut Soup Borsch Borscht, a fusion of Eastern European comfort food and classic borscht flavors. This vibrant, ruby-hued soup combines smoky kielbasa sausage, earthy grated beets, and the tangy bite of sauerkraut for a dish that’s rich, satisfying, and perfect for cold weather. Enhanced with aromatic ingredients like garlic, onions, and dill, and balanced with a touch of lemon juice, every spoonful offers a harmonious blend of savory and sour notes. With tender potatoes and a comforting broth, this soup is as filling as it is flavorful. Garnish with creamy sour cream and fresh dill for a traditional finishing touch. Ready in just over an hour, this recipe is an easy and delicious way to experience the bold, authentic taste of borscht with a modern twist. Perfect for family dinners or entertaining guests, this soup is destined to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound kielbasa sausage, sliced into rounds
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 3 medium beets, peeled and grated
- 2 medium potatoes, peeled and diced
- 1 cup sauerkraut, drained
- 6 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried dill
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.5 cup sour cream (for serving)
- 2 tablespoons fresh dill, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced kielbasa and cook until browned on both sides, about 5 minutes. Remove and set aside.
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the grated beets, diced potatoes, and sauerkraut to the pot, stirring to combine.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Stir in the tomato paste, dried dill, bay leaf, salt, and black pepper.
Reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the vegetables are tender.
Return the browned kielbasa to the pot and simmer for another 10 minutes.
Stir in the lemon juice and taste to adjust seasoning as needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and top each portion with a dollop of sour cream and a sprinkle of fresh dill.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 13348 mg | 580% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 79.1 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 6621 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
