This classic Polish dish brings together savory smoked sausage, tangy sauerkraut, and tender potatoes for a satisfying and flavorful meal. It's relatively simple to prepare and perfect for a comforting weeknight dinner or a gathering with friends.
Yields: 4-6 servings Prep time: 15 minutes Cook time: 30-40 minutes
Ingredients:
- 1-1.5 lbs (about 450-680g) smoked Polish sausage (Kielbasa), cut into 1/2 to 1-inch thick rounds or half-moons
- 2 tbsp olive oil or butter
- 1 large onion, chopped
- 2 cloves garlic, minced (optional)
- 2 lbs (about 900g) potatoes, peeled and cut into 1-inch cubes (Yukon Gold, red, or all-purpose potatoes work well)
- 1 lb (about 450g) sauerkraut, drained and rinsed (see note below)
- 1 cup (240ml) chicken or vegetable broth (or water)
- 1 tsp caraway seeds (optional, but highly recommended for authentic flavor)
- 1/2 tsp black pepper, freshly ground
- Salt to taste (be mindful of the saltiness of the sausage and sauerkraut)
- Fresh parsley or dill, chopped, for garnish (optional)
- Sour cream or plain Greek yogurt, for serving (optional)
Instructions:
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