Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 8 oz smoked kielbasa, sliced into rounds
  • 2 cups sauerkraut, drained and rinsed
  • 2 medium carrots, sliced into rounds
  • 2 medium potatoes, peeled and cubed
  • 6 cups beef broth
  • 2 bay leaves
  • 1 tsp dried marjoram
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, chopped
  • salt to taste

Instructions:

  1. Place a Dutch oven or large stockpot over medium heat and melt the butter with the olive oil.
  2. Add the sliced kielbasa and sauté until the edges are browned and the fat has rendered.
  3. Stir in the diced onion and cook until translucent, about 5 minutes.
  4. Add the garlic and cook for 60 seconds until fragrant.
  5. Stir in the rinsed sauerkraut, sliced carrots, and cubed potatoes.
  6. Pour in the beef broth and add the bay leaves and marjoram.
  7. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes until potatoes are tender.
  8. Remove the bay leaves. Stir in the fresh dill and black pepper.
  9. Taste the broth and stir in lemon juice if additional brightness is desired.