In a big saucepan or Dutch oven set over medium heat, brown the kielbasa. After approximately four or five minutes, add the kielbasa slices and cook until they begin to brown. Take out and put aside.
Saute the aromatics: Toss in the minced garlic and chopped onion in the same skillet. After 3 minutes of sautéing, the vegetables should be softened and aromatic.
Incorporate the sauerkraut, chopped potatoes, and sliced carrots into the mixture. Toss everything together and cook for a further two or three minutes.
Season with chicken or vegetable broth, bay leaf, and smoked paprika. Pour in the broth. Add seasonings according to your liking.
Simmer: Once the soup is boiling, lower the heat to a gentle simmer. Simmer, covered, for 30 minutes, or until carrots and potatoes are soft.
To finish and serve, stir the kielbasa back into the saucepan and simmer for a few minutes until heated through. Before serving, garnish with fresh parsley.
Methods for Being Prepared
This soup is perfect for a hectic weekday since it only takes one pot and is easy to make. To bring out the kielbasa’s smokiness, brown it first. Then, sauté the garlic and onions. Simmer the sauerkraut and vegetables in the broth with the spices until they are soft. To maintain the kielbasa’s texture and taste, return it to the dish right before serving.
Approximate Servings: 6 people may enjoy this dish.