Ukrainian Kovbasa Kielbasa Potatoes and Sauerkraut
Savor the hearty, old-world flavors of Ukrainian Kovbasa Kielbasa Potatoes and Sauerkraut—a rustic one-pan dish that brings comfort food to new heights. This recipe combines savory kielbasa (kovbasa) with tender potatoes, tangy sauerkraut, and an aromatic blend of paprika and caraway seeds, creating a symphony of satisfying flavors. Simmered in a rich broth, every bite is infused with warmth and nostalgia, making it the perfect centerpiece for a cozy family meal. Finished with fresh dill for a burst of brightness, this traditional dish is as easy to prepare as it is delicious. Ideal for cold-weather dinners or holiday gatherings, this recipe is a celebration of simplicity, tradition, and bold ingredients.
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Recipe Information
Ingredients
- 1 pound kielbasa (kovbasa)
- 6 medium potatoes
- 3 cups sauerkraut
- 2 tablespoons unsalted butter
- 1 medium onion
- 2 garlic cloves
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 1 cup chicken or vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill (optional, for garnish)
Instructions
Peel the potatoes and cut them into bite-sized chunks. Rinse them under cold water and set aside in a bowl of water to prevent browning.
Slice the kielbasa (kovbasa) into 1/2-inch thick rounds.
Finely dice the onion and mince the garlic cloves.
Heat a large skillet or Dutch oven over medium heat. Add the unsalted butter and let it melt.
Add the sliced kielbasa to the skillet. Cook for 4-5 minutes, flipping occasionally, until the edges are golden brown. Remove the kielbasa from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic, paprika, and caraway seeds. Stir and cook for 1 minute until fragrant.
Drain the potatoes and add them to the skillet. Stir to coat the potatoes in the aromatic mixture, cooking for 3-4 minutes.
Add the sauerkraut and stir well. Pour in the chicken or vegetable broth. Season with salt and black pepper, then stir to combine.
Bring the mixture to a simmer. Cover the skillet and cook for 20-25 minutes on low heat, or until the potatoes are tender and the flavors are fully melded.
Return the cooked kielbasa to the skillet. Stir gently to combine and cook for an additional 5 minutes to warm through.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh dill before serving, if desired. Serve hot as a comforting main dish.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.7 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1580 mg | 34% | |
*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.
