Ingredients:
1 tbsp olive oil
1 cup chopped onion
2 cloves minced garlic
1/2 tsp paprika
2 carrots, thinly sliced
3 cups cubed potatoes (yukon gold or red)
1 package Tofurkey Kielbasa – sliced lengthwise, then into 1/2-inch pieces
16 oz sauerkraut, drained (I like Hengstenberg, it’s made with white wine)
10 cups water
3 tbsp + 1 tsp Better Than Bouillon No-Chicken broth concentrate
1/4 tsp ground marjoram
1 tsp parsley flakes
1/4 tsp fresh-ground black pepper, or more to taste
Directions:
In large pot or dutch oven over medium heat, saute onion until translucent, stirring occasionally. Add garlic and saute until fragrant. Add sliced kielbasa, stirring occasionally, until lightly browned.
Add remaining ingredients. Bring to boiling, cover, reduce heat and simmer 45-50 minutes (or longer), until carrots and potatoes are tender.
Makes about 12 servings.
Hi, I’m Rachel. I Eat Grains is a chronicle of my recipes and cooking adventures.
EVERYBODY POLKA! “I Lost my Kielbasa down the sewer…I lost my Kiebasa down the drain…” Brings back memories of days in Northeast Ohio and “Certain Ethnic” cuisine! Looks tasty!
This was CRAZY GOOD. I had your leftovers yesterday and already am longing for more…
Oh, Thanks for posting.
I am such a sour kraut lover and this soup really did it for me.
I’m from the south and during the great depression we ate a
lot from the garden which contained a lot of cabbage which
was made into a lot of sour kraut that I learned to love at a
very early age. Will be making this soon…………
Made this last night, super good, but SOOOO salty! Is the 3 Tbsps a typo for the Better Than Bouillon?
Hi Linda. I don’t think that’s a typo. Maybe our salt tolerance is higher than yours – that’s not good. You can certainly lower the amount of bouillon if you like, and increase the amount of herbs if necessary. I’ll have to make it again as a test.
It might be our sauerkraut too. I’ll make it again.