Sauerkraut Soup Pittsburgh
Warm up with a bowl of hearty and tangy Sauerkraut Soup Pittsburgh, a beloved comfort food inspired by the rich culinary traditions of Western Pennsylvania. This robust soup combines smoky slices of kielbasa, tender potatoes, and vibrant root vegetables with the iconic tang of sauerkraut, creating a perfect balance of savory and sour flavors. Simmered in a flavorful chicken broth and infused with aromatic bay leaves, paprika, and thyme, this soup is both deeply satisfying and packed with wholesome ingredients. For an indulgent touch, stir in a splash of heavy cream for velvety richness, and garnish with fresh parsley for a burst of color. Easy to prepare in under an hour, this soul-warming soup is ideal for chilly evenings and pairs beautifully with crusty bread. Whether you're looking for a taste of Pittsburgh or a filling family meal, this sauerkraut soup is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (e.g., kielbasa), sliced into rounds
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 6 cups chicken broth (or vegetable broth)
- 2 cups sauerkraut, drained and rinsed
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream (optional, for extra richness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the sliced smoked sausage and cook until browned, about 5 minutes. Remove the sausage and set aside, leaving the rendered fat in the pot.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the diced potatoes and cook for 2 more minutes.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to a simmer and add the sauerkraut, paprika, thyme, bay leaves, salt, and black pepper. Stir to combine.
Return the browned sausage to the pot and let the soup simmer uncovered for 25-30 minutes, or until the potatoes are tender.
If using, stir in the heavy cream during the last 5 minutes of cooking for added richness.
Remove the bay leaves before serving. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 12687 mg | 552% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 39.5 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5466 mg | 116% | |
*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.
