Amish Sauerkraut Soup
Submitted by hearings
Creamy soup with Polish kielbasa, sauerkraut, and a milk-based broth thickened with flour. Tangy, comforting, and ready in 30 minutes.
YIELD
4 ServingsPREP
10 minCOOK
20 minREADY
30 minThis is Pennsylvania Dutch comfort food that pairs the smoky richness of kielbasa with the bright tang of sauerkraut in a surprisingly creamy soup.
Brown chopped kielbasa with onions, then create a quick roux with flour, thyme, and pepper. Add milk and half-and-half all at once, stirring until it bubbles and thickens into a velvety base. Stir in sauerkraut with its brine for that signature sour punch, then finish with fresh parsley. A squeeze of lemon juice brightens the whole thing if you want even more tang.
It’s hearty enough to eat as a main course with crusty bread, and the whole thing comes together faster than most soups.
Kitchen Tips
- Leave the casing on the kielbasa for better texture and easier handling during cooking
- Don’t skip the roux step or the soup won’t thicken properly
- Add milk all at once and stir constantly to prevent lumps from forming
- Taste before adding lemon since some prefer the natural sauerkraut tang without extra acid
Ingredients
Directions
Chop the sausage coarsely by hand or in a food processor (leave the casing on).
Transfer the sausage and onion to a deep pan, and sauté over medium heat until the sausage is lightly browned, about 8 minutes.
On a small plate combine the flour, thyme, and pepper.
Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
Add the milk and the half-and-half all at once, and cook stirring until the mixture again bubbles up, about 5 minutes.
Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken.
Taste for tartness, and lemon juice if desired.
Add the parsley and serve at once.
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