Sauerkraut Soup With Kielbasa (Paleo, Whole30, Low Carb)
This recipe shows my version of one Eastern classic – savoury Sauerkraut Soup With Kielbasa (Paleo, Whole30, Low Carb). This rich soup is a fixed star in the kitchens of Middle and Eastern Europe. Yet it has many forms as every Slavic country has their own interpretation of it and almost every family carries their own unique recipe.
I spent this weekend travelling a little and having fun with my family. You can follow me on Instagram or Facebook to see more pictures and stories from all my adventures, small or big. And as it included some physical activity (snowboarding with my dad, brother and hubby in Austria on Friday and walking thru winding streets of Prague with my mum on Saturday) it also included some good foods and drinks. Not that I feel bad about it, I definitely like to have a glass of wine or dessert every now and then. But I like to keep my eating balanced. If I’ll have a special meal one day (or two) I will try to make a healthier option the next day. To get the extra vitamins, nourish my body and calm the digestion. That is why I made the Sauerkraut Soup With Kielbasa (Paleo, Whole30, Low Carb) when I arrived home today.
Because it’s still quite cold in Czech Republic so I don’t have a big craving for salads or raw veggies. However that doesn’t mean I can’t have a healthy nutritious meal. We don’t make the sauerkraut soup just because it’s super satisfying on the chilly days. It’s also a great source of vitamins and probiotics. Did you know that sauerkraut is a superior source of vitamin C? Find even more information about this wondrous fermented vegetable on Nourishing Plot or Mark’s Daily Apple.
- 2 tbsp lard for cooking (you can swap with non aromatic oil)
- 2 small onions, peeled and diced
- 1 small butternut squash, peeled and cut into cubes (traditional recipes use white potatoes)
- 750 g of sauerkraut (if store bought, be sure to choose the naturally fermented one)
- 3 tbsp paprika (if possible I recommend smoked paprika)
- 3 bay leaves
- 5 pcs allspice
- 10 pcs pepper corns
- 2 cloves of garlic, peeled and crushed
- 1l beef or chicken stock
- salt and pepper to taste
- 1 pcs (about 200g) of quality Hungarian style fermented paprika sausage, sliced
- Put a big pot over high heat, add the lard and let it melt.
- Once the lard is heated, put the onions in the pan and brown it a little, continuously stirring.
- After the onion has a nice golden brown colour, add the paprika and sear it for 1-2 minutes with the onion. But be careful and stir everything properly, it can burn easily at this point. However, searing the paprika gives the soup a nice kick and it would be a shame to skip this step.
- Add the sauerkraut (you can cut the threads a bit beforehand to make it easier to eat) and stir for 1 more minute.
- Pour the stock in the pot with sauerkraut and onion and bring it to boil. If you don't like your soups thick I recommend to increase the amount of stock to 1,5l.
- Once the soup is boiling, add all the spices (it's good to use a cloth bag for them), garlic and butternut squash and cook for about 25 minutes.
- At last add the sausage to the soup and let it boil for extra 10 minutes. Some people add the sausage at the beginning but I think it takes most of the flavor out of it if you cook it for too long.
- Taste the soup and make sure the squash is soft enough and it doesn't need any extra seasoning.
- If you eat dairy I recommend to serve the Sauerkraut Soup With Kielbasa with a dollop of sour cream on the top as it's usual in our region.
Find more soup recipes here.