Sauerkraut soup is a rich and delicious one-pot meal. Perfect for a cold winter’s day. It’s also a great way to get a bit more sauerkraut into your diet.
When I created this soup, I didn’t realize that there was already a traditional Eastern European sauerkraut soup called Kapusnyak. So while this soup isn’t technically traditional, it is pretty similar to a lot of the traditional recipes.
My sauerkraut soup is a blend of a creamy mashed potato and tomato soup base (common in Russian Doukhobor soups) and German-style sausage soup. It’s a rich and delicious soup and is a favourite with my kids.
A Fermentation Friendly Meal
Sauerkraut soup is a great way to feature homemade fermented foods.
- Sauerkraut: Whether you make your own, or buy sauerkraut (affiliate link) use fermented sauerkraut rather than vinegar sauerkraut for a probiotic boost! Adding the sauerkraut to each bowl after serving helps to keep the probiotics alive.
- Sour Cream: Homemade sour cream is incredibly easy to make. It’s also another good source of probiotics. Alternatively, you could also use yogurt or Greek yogurt.
- Sourdough Bread: I love well-fermented sourdough bread. I am a fermentation foodie after all! Rye bread is traditional. Or make gluten-free sourdough buns.
This sauerkraut soup is a delicious German-style sausage soup made with a creamy potato base. Topped with fresh sauerkraut and sour cream, it is a healthy and filling meal that comes with a dose of probiotics!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: Serves 4–6 1x
- Category: Soup
- Cuisine: German
- Diet: Gluten Free
- 3 tbsp oil
- 4 sausages, cut into bite-sized pieces (see notes for a vegetarian alternative)
- 1 large onion, diced
- 4 cloves of garlic, diced
- 2 carrots, grated
- 1 –14 oz can of diced tomatoes
- 6 cups of water
- 1 bay leaf
- 1 tsp sweet paprika
- 4 large russet potatoes
- 1/3 cup of milk
- 1 tsp salt, to taste
- 2 cups sauerkraut
- 1 cup sour cream
- Saute the sausage in oil until the sausage starts browning. Add in the onion, garlic and carrots, continue to cook for another 5 minutes.
- Pour in water, canned tomatoes, bay and paprika. Give everything a good stir.
- Add in the potatoes (whole or sliced in half for really large potatoes) and bring to a boil.
- Simmer until the potatoes are soft (about 20 min). Remove potatoes with a slotted spoon. Roughly mash the potatoes with the milk.
- Stir the mashed potatoes back to the soup and salt to taste.
- Serve with a dollop of sour cream and sauerkraut.
- Though German sausage would be ideal for this recipe, and pork sausage will work. Or if you like a bit of spice, then use spicy sausage.
- For a vegan version of this recipe (and I can recommend it!) use vegetarian sausage (affiliate link) with vegan sour cream.
- I never peel my potatoes, even when I’m making mashed potatoes. However, if you want a really smooth and creamy soup, then peel your potatoes as it will make it easier to mash them.
Keywords: probiotic, healthy, hearty, comforting, fall, winter, stew, Russian, Eastern European, fermented, German, simple