Oh man is this Smoked Kielbasa Sauerkraut Soup good. Not only is it good, it is a filling meal all by itself because of the high fat content. I first saw some similar recipe on a PBS series program with Marcia Adams called Amish Cooking From Quilt Country. Perfect for me…a quilting program coupled with food. My match made in heaven. Well, it turned out Marcia did not make quilts but she did know cooking. Sadly, Marcia Adams died in 2011 but she has always lived with me through this recipe as well as some of her other food. I believe this to be Marcia’s Original Recipe and certainly is different from mine. If you look at the original recipe you will notice both milk and half & half as two of the ingredients. I tried making the recipe twice to absolutely no avail. Both times it curdled. Not to say it didn’t taste good, it did, but gads it was not pretty to look at.
So this is my rendition now, it’s made with heavy cream and the good news? It absolutely does not curdle. The original recipe may have had thyme in it which to my mind sounds really good so if it sounds good to you, add a pinch or two.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 16 Oz Jar Sauerkraut (To Include Juice)
- 12 Oz Good Quality Smoked Kielbasa
- 2 C Heavy Cream
- 2 C Water
- 2 T Butter
- 1 Medium Onion Small Diced
- 1 Large Stalk Celery Small Diced
- 1 T Chicken Base
- 1 t Liquid Smoke
- ½ t Dried Dill
- ½ t Pepper
- Put butter in sauce pan on medium low and sweat the celery and onions making sure the celery is tender.
- Meanwhile cut your kielbasa into ½” cubes and add to cooked vegetables.
- Add rest of ingredients, bring to hot cooking about 5-10 minutes.
- 6 Servings
- 401 Calories, 48.7g Fat, 9.7g Protein, 5.8g Carbs, 1.4g Fiber, 4.4g Net Carbs
- If the kielbasa you buy ends up to being over 12 oz. then for Pete's sake use it all.
- Now how simple is this soup?