In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent.
Add garlic and sausage. Cook until sausage is browned.
Add potatoes, carrots, paprika, salt, and pepper. Cook for 5 minutes.
Pour in chicken broth. Bring to a boil, then reduce to a simmer. Cook until vegetables are tender, about 20 minutes.
Stir in sauerkraut and cook for an additional 5 minutes.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh dill.
Notes
Rinse sauerkraut to reduce sourness.
• Cook potatoes until just tender to avoid mushiness.
• Sauté onions until translucent for best flavor.
• Use low-sodium broth to control saltiness.
• Add sauerkraut at the end to retain its texture and probiotics.