Paprika-caraway kielbasa soup from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 329) by Christopher Kimball

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Notes about this recipe

  • aceedubs on May 01, 2025

    I browned the sausage and then added the onion to sauté. Didn't add the potatoes until I added the broth. Also made it two days before I served it. It was a hearty but also not so heavy soup. Will make again.

  • eathealthy on January 07, 2024

    Love this soup. I didn’t peel potatoes. I think it needs more potatoes

  • et12 on August 15, 2021

    This was a very good, well balanced soup. I agree with previous person’s note to brown the sausage first as it adds a depth of flavour. I served it with some German dark rye bread. Made for a good meal.

  • ksg518 on February 25, 2021

    Very good soup. I don't think I've ever had sauerkraut in a soup but I enjoyed this. If I made one change it might be to brown the sausage, remove it from the pan and then brown the onion. I don't think I would add the potato until I added the liquid. The recipe calls for starting with the sausage, onion and potato together. So instead of browning, the onion really just steamed. Adding the potatoes that early made them a little mushier than I would have liked by the end.

  • Nkrieda78 on October 31, 2020

    I added large homemade croutons and it felt like a great addition!

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