START TO FINISH: 45 minutes
SERVINGS: 4
Sauerkraut, kielbasa and Yukon Gold potatoes simmered in a tomato- and paprika-enriched chicken broth yield a hearty, satisfying one-pot meal. If you don’t have hot paprika, substitute 1¼ teaspoons regular paprika plus ¼ teaspoon cayenne pepper. Serve with thick slices of buttered rye or pumpernickel bread.
Don’t use canned or jarred sauerkraut. Look for fresh, or “raw,” sauerkraut in the refrigerated aisle, near the refrigerated pickles. Fresh sauerkraut has not been pasteurized, so its flavors are bright and clean.
2 tablespoons grapeseed or other neutral oil
12 ounces Yukon Gold potatoes, peeled and cut into 1-inch cubes
8 ounces kielbasa, quartered lengthwise and cut into ½-inch pieces
1 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 tablespoon caraway seeds
¼ cup tomato paste
1½ teaspoons hot Hungarian paprika
2 cups drained fresh sauerkraut, roughly chopped (10 ounces)
1½ quarts low-sodium chicken broth
Kosher salt and ground black pepper
¼ cup finely chopped fresh dill
In a large Dutch oven over medium, heat the oil until shimmering. Add the potatoes, kielbasa, onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, about 7 minutes. Stir in the caraway seeds and cook until fragrant, about 30 seconds.
Add the tomato paste and paprika and cook, stirring, until the tomato paste begins to brown, about 1 minute. Add the sauerkraut and broth and bring to a boil over medium-high. Reduce to medium-low, cover and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. Taste and season with salt and pepper. Serve sprinkled with the dill.