This recipe never fails to make my place smell amazing. It’s always a favorite!

Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the kielbasa and set aside.

In the same pot, add the chopped onion, carrots, and leeks. Sauté until the vegetables are softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth and bring to a simmer. Add the sauerkraut, caraway seeds, bay leaf, and the browned kielbasa back into the pot.

Season with salt and pepper to taste. Let the soup simmer for 20-25 minutes to allow the flavors to meld.

Remove the bay leaf before serving. Garnish with fresh parsley and serve hot.

For a spicier version, add a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables. If you prefer a creamier soup, stir in a half cup of heavy cream or sour cream at the end of cooking. For a vegetarian twist, substitute the kielbasa with smoked tofu or tempeh and use vegetable broth instead of chicken broth. You can also add potatoes or white beans to make the soup even heartier.