Sauerkraut and Polish Sausage Soup

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A comforting, smoky soup featuring smoked sausage and tangy sauerkraut, simmered to perfection with classic European spices. This French-inspired soup recipe, ready in about 50 minutes, pairs smoked Polish sausage, sauerkraut, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb smoked Polish sausage
• 2 cups sauerkraut
• 1 onion
• 2 carrot
• 2 stalks celery
• 4 cups chicken broth
• 1 bay leaf
• 1/2 tsp caraway seeds
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh dill

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Instructions

1. Step 1: Slice 1 lb smoked Polish sausage into 1/2-inch rounds. Rinse 2 cups sauerkraut under cold water and drain well.
2. Step 2: Chop 1 onion, slice 2 carrots, and slice 2 celery stalks. Add sausage, sauerkraut, onion, carrots, celery, 4 cups chicken broth, 1 bay leaf, and 1/2 tsp caraway seeds to a large pot.
3. Step 3: Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 30 minutes.
4. Step 4: Remove bay leaf. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir in 1/4 cup fresh dill and simmer for 5 minutes more.