Ingredients for Sauerkraut And Sausage Paprikash
- Kielbasa
- 2 tablespoons butter
- Onions
- Garlic Cloves
- 2 tablespoons sweet paprika
- Dried Dill
- Caraway Seed
- Beef Broth
- 1 cup water
- Baby Potatoes
- 16 ounces (1 large bag) sauerkraut, drained
- 1/2 cup sour cream
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How to Make Sauerkraut And Sausage Paprikash
- Melt 2 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, along with 2 tablespoons sweet paprika. Sauté until the onion is translucent and very soft, about 5-7 minutes.
- Add 1 pound kielbasa sausage, sliced into 1/2-inch thick rounds. Cook for 1-2 minutes, until lightly browned and some of the fat renders.
- Stir in 1 tablespoon fresh dill, 1 teaspoon caraway seeds, 2 cups chicken broth, 1 cup water, and 2 medium potatoes, peeled and diced.
- Bring to a boil, then reduce heat to a low simmer, partially cover, and cook for 15 minutes, or until potatoes are tender.
- Add 16 ounces (1 large bag) sauerkraut, drained well.
- Stir well to combine, cover, and simmer for another 15 minutes.
- Remove from heat and stir in 1/2 cup sour cream. Stir gently until just heated through. Do not boil.
- Serve hot, garnished with fresh dill, if desired.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
29g
Fat
75g
Carbs
6g
