Sauerkraut Soup: Classic Comfort Food (GF)

This sauerkraut soup recipe 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 favorite 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 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.

Sauerkraut Soup

Print Recipe

★★★★★

5 from 1 reviews

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! 

• Author: Emillie
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: Serves 4-6 1x
• Category: Soup
• Cuisine: German
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Soup

• 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

For Serving

• 2 cups sauerkraut
• 1 cup sour cream

Instructions

1. Saute the sausage in oil until the sausage starts browning. Add in the onion, garlic, and carrots, and continue to cook for another 5 minutes.
2. Pour in water, canned tomatoes, bay, and paprika. Give everything a good stir.
3. Add in the potatoes (whole or sliced in half for really large potatoes) and bring to a boil.
4. Simmer until the potatoes are soft (about 20 min). Remove potatoes with a slotted spoon. Roughly mash the potatoes with the milk.
5. Stir the mashed potatoes back into the soup and salt to taste.
6. Serve with a dollop of sour cream and sauerkraut.

Notes

• Though German sausage would be ideal for this recipe, 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 vegan sausage 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