Description
A comforting blend of smoked meat and tangy sauerkraut, this dish is perfect for family gatherings and cozy dinners.
Ingredients
Scale
- 5.3 oz smoked bacon or kielbasa sausage, diced
- 17.6 oz sauerkraut, drained and roughly chopped
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 1 medium potato, peeled and diced
- 2 cloves garlic, minced
- 34 fl oz low-sodium chicken or vegetable broth
- 8.5 fl oz water
- 1 bay leaf
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika, sweet or smoked
- Salt to taste
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons sour cream for serving, optional
Instructions
- Sauté the meat: In a large pot over medium heat, add the diced smoked bacon or kielbasa sausage. Cook until browned and the fat is rendered, approximately 5 minutes.
- Cook the aromatics: Stir in the finely chopped onion, minced garlic, and diced carrots. Cook, stirring occasionally, until softened, about 5 minutes.
- Combine the vegetables: Add the drained sauerkraut and diced potatoes to your pot. Sauté for an additional 3 minutes.
- Add the liquids and spices: Pour in the broth and water. Add the bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes.
- Finishing touches: Adjust with salt if needed. Remove the bay leaf before serving. Garnish with fresh parsley and a dollop of sour cream if desired.
Notes
This dish tastes better the next day and can be made in advance. Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg