This sauerkraut soup recipe is the kind of soup that sneaks up on you.
It looks humble in the pot, all cabbage and broth, but one spoonful and you get smoky bacon, savory kielbasa, and that unmistakable tang from the sauerkraut.
I first made this on a gray Tuesday when I had a half jar of sauerkraut sitting in the fridge and no real plan.
It’s been in regular rotation ever since. If you love a soup with real tang, my dill pickle soup recipe is another one worth bookmarking.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Sauerkraut Soup Recipe
This soup takes pantry staples and a jar of sauerkraut and turns them into something that tastes like it simmered all day.
It’s smoky, a little sour, and deeply comforting.
It also happens to be one of those recipes that gets better the next day, which makes it a great one to double.
- Ready in under an hour from start to finish
- Uses one pot, so cleanup is minimal
- Naturally low carb and full of protein
- Freezer friendly for easy weeknight dinners
- Balances smoky, salty, and tangy flavors in every bite
Another cozy favorite you might like: Beer Cheese Soup.
Ingredients
Most of what you need is probably already in your kitchen, aside from the sauerkraut and sausage.
Here’s the full ingredient list for this sauerkraut soup recipe.
- 6 slices thick cut bacon, diced
- 1 pound kielbasa or smoked sausage, sliced into half moons
- 1 large yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pound Yukon gold potatoes, peeled and diced
- 3 cups sauerkraut, drained but not rinsed
- 6 cups low sodium chicken broth
- 1 bay leaf
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/2 cup sour cream, for serving
- Fresh parsley, chopped, for garnish
Read Also: Stuffed Cabbage Soup Recipe
Kitchen Equipment Needed
You really only need one big pot for this recipe, plus the usual prep tools.
A good Dutch oven makes a real difference here since it holds heat evenly while everything simmers.
This is the same pot I reach for anytime I’m making my cabbage roll soup, since both recipes benefit from that slow, even simmer.
- Large Dutch oven or soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Recommended Products for This Recipe
These are a few products I personally use and recommend based on making this soup more times than I can count.
None of these are required, but they do make the process smoother and the results a bit better.
1. Bavarian Style Sauerkraut
Not all sauerkraut is created equal. I like a jarred Bavarian style sauerkraut because it’s milder and slightly sweeter than the sharper canned versions, which balances out the smokiness of the bacon and sausage.
2. Polska Kielbasa Smoked Sausage
A good smoked kielbasa is the backbone of this soup’s flavor.
I look for one that’s naturally smoked rather than liquid smoke flavored, since it gives the broth a deeper, more authentic taste.
3. Enameled Cast Iron Dutch Oven
I’ve used the same enameled Dutch oven for years and it distributes heat so evenly that nothing scorches on the bottom, even during a long simmer.
It also goes straight from stovetop to table, which is handy for a rustic soup like this one.
4. Whole Caraway Seeds
Caraway is what gives this soup its distinct old world flavor, and freshly bought whole seeds make a noticeable difference over the pre-ground jar that’s been sitting in the back of your spice cabinet.
A little goes a long way.
Another favorite: White Bean Soup Recipe
Step-by-Step Instructions: How to Make Sauerkraut Soup
1. Prep All Your Ingredients
- Dice the bacon into small pieces and slice the kielbasa into half moon shapes.
- Dice the onion and celery, and slice the carrots into thin rounds.
- Mince the garlic and set it aside separately, since it cooks faster than the other vegetables.
- Peel and dice the potatoes into bite sized cubes, about half an inch each.
- Drain the sauerkraut in a colander, pressing gently with a spoon to remove excess liquid. Do not rinse it, since the tangy liquid carries a lot of flavor.
2. Cook the Bacon and Sausage
- Set your Dutch oven over medium heat and add the diced bacon.
- Cook the bacon for 5 to 7 minutes, stirring occasionally, until it’s browned and crispy.
- Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat behind in the pot.
- Add the sliced kielbasa to the same pot and cook for 4 to 5 minutes, until lightly browned on the edges.
- Transfer the kielbasa to the plate with the bacon and set aside.
3. Sauté the Aromatics
- In the same pot, add the diced onion, carrots, and celery to the leftover bacon fat.
- Cook for 5 to 6 minutes, stirring often, until the onion turns soft and translucent.
- Add the minced garlic and cook for another 30 to 60 seconds, just until fragrant. Do not let it brown.
- Stir in the smoked paprika and caraway seeds, letting the spices toast in the pot for about 30 seconds to wake up their flavor.
4. Add the Sauerkraut, Potatoes, and Broth
- Add the diced potatoes and drained sauerkraut to the pot, stirring to combine everything with the aromatics.
- Pour in the chicken broth and drop in the bay leaf.
- Return the cooked bacon to the pot, saving a small handful for garnish later if you’d like.
- Stir everything together and bring the soup up to a gentle boil over medium high heat.
I picked up this layering technique from years of making Hungarian mushroom soup, where building flavor in stages makes a huge difference in the final broth.
5. Simmer Until the Potatoes Are Tender
- Once the soup reaches a boil, reduce the heat to low so it’s at a gentle simmer.
- Cover the pot partially with a lid and let it simmer for 20 to 25 minutes.
- Check the potatoes with a fork around the 20 minute mark. They’re ready when they slide off the fork easily.
- Stir in the browned kielbasa during the last 5 minutes of simmering, just to heat it back through.
6. Season, Finish, and Serve
- Remove the bay leaf from the pot and discard it.
- Taste the soup and season with salt and black pepper as needed. The sauerkraut and broth already carry some salt, so add gradually.
- Ladle the soup into bowls and top each one with a dollop of sour cream.
- Garnish with the reserved crispy bacon bits and a sprinkle of fresh chopped parsley before serving.
Tips for The Best Sauerkraut Soup
A few small details separate a good pot of sauerkraut soup from a great one. Keep these in mind as you cook.
Some of the same tricks apply to my ham and potato soup recipe, since both rely on rendered fat for flavor.
- Don’t rinse the sauerkraut. Rinsing washes away the tangy flavor that defines this soup.
- Toast your spices briefly in the pot before adding liquid to bring out more depth.
- Cut the potatoes evenly so they finish cooking at the same time.
- Let the soup rest for 5 minutes off the heat before serving. The flavors settle and deepen.
- If the broth tastes flat, a small splash of apple cider vinegar right before serving can brighten it back up.
Serving Suggestions
This soup is filling enough to be a full meal on its own, especially with a slice of crusty bread on the side.
It also pairs nicely with something lighter if you want a bigger spread.
For a heartier dinner, serve it alongside Italian Sausage Soup for a soup night with two very different flavor profiles.
- A warm slice of crusty rye or pumpernickel bread
- A simple side salad with a light vinaigrette
- Soft pretzels with mustard for dipping
- A cold glass of German style lager
- Roasted or pan fried bratwurst on the side for an even heartier meal
Variations of Sauerkraut Soup
This recipe is easy to adjust depending on what you have on hand or what kind of flavor you’re craving.
Here are a few variations worth trying.
If beans are more your thing, my navy bean soup recipe follows a similar low and slow approach.
- Add a can of drained white beans for extra heartiness and protein
- Swap the kielbasa for smoked turkey sausage for a lighter version
- Stir in a diced apple for a touch of sweetness that plays well against the tang
- Make it vegetarian by skipping the meat and using vegetable broth with smoked paprika for depth
- Add a spoonful of Dijon mustard for extra sharpness
Storage and Reheating
This is a soup that actually tastes better the next day, once the flavors have had time to meld together.
It also freezes well, minus the sour cream garnish.
The same storage approach works well for my chicken and wild rice soup, another one that holds up nicely as leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze in freezer safe containers for up to 3 months, leaving room for expansion
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally
- Add the sour cream garnish fresh each time rather than storing it in the soup
Nutritional Facts
| Nutrition Per Serving | |
|---|---|
| Calories | approximately 340 |
| Protein | 16g |
| Carbohydrates | 22g |
| Fat | 21g |
| Fiber | 4g |
| Sodium | approximately 1,050mg |
These numbers are estimates and will vary depending on the exact brands of sausage and bacon you use, along with your portion sizes.
For a lighter version of this style of soup, my zuppa toscana recipe is a good one to compare against.
Health Benefits of Key Ingredients
Beyond tasting great, several ingredients in this soup bring real nutritional value to the table.
Sauerkraut in particular gets a lot of attention for good reason.
If you enjoy digging into ingredient benefits like this, you might also like the breakdown in my oxtail soup recipe.
- Sauerkraut is fermented, so it naturally contains probiotics that support gut health
- Sauerkraut is also a good source of vitamin C and vitamin K
- Carrots contribute beta carotene, which the body converts to vitamin A
- Potatoes provide potassium and a good amount of dietary fiber, especially with the skins left on
- Garlic and onion both contain compounds linked to immune support
FAQs About Sauerkraut Soup
1. Do I need to rinse the sauerkraut before using it?
No, you shouldn’t rinse the sauerkraut for this recipe.
Rinsing removes much of the tangy flavor that makes this soup distinct, so just drain it well instead.
2. Can I make this soup in a slow cooker?
Yes, this recipe adapts well to a slow cooker.
Brown the bacon and sausage on the stovetop first, then transfer everything to the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
3. What can I use instead of kielbasa?
Smoked turkey sausage, andouille, or even leftover ham work well in place of kielbasa.
Just keep in mind that leaner meats will give you a slightly less rich broth.
You might also enjoy my bean soup recipe if you want another hearty option built around smoked meats.
4. Why does my soup taste too sour?
This usually happens when too much sauerkraut brine gets into the pot along with the kraut itself.
Make sure to drain it well before adding, and taste as you go so you can balance it with a bit more broth or a pinch of sugar if needed.
5. Is sauerkraut soup gluten free?
This recipe is naturally gluten free as written, as long as your chicken broth and sausage are gluten free.
Always double check labels on packaged sausage and broth, since some brands add gluten based fillers or thickeners.
Sauerkraut Soup
Ingredients
- 6 slices bacon thick cut, diced
- 1 pound kielbasa or smoked sausage, sliced into half moons (about 450g)
- 1 yellow onion large, diced (about 1 cup or 150g)
- 2 carrots medium, sliced (about 1 cup)
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 pound Yukon gold potatoes peeled and diced (about 3 medium, 450g)
- 3 cups sauerkraut drained but not rinsed (about 550g)
- 6 cups low sodium chicken broth 1.4 liters
- 1 bay leaf
- 1 teaspoon caraway seeds whole
- 1 teaspoon smoked paprika
- salt and black pepper to taste
- 1/2 cup sour cream for serving (about 120ml)
- fresh parsley chopped, for garnish
Equipment
- Dutch Oven or Soup Pot Large, 6-8 quart capacity
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Method
- Dice the bacon and slice the kielbasa. Dice the onion and celery, slice the carrots, mince the garlic, and peel and dice the potatoes into bite-sized cubes.
- Drain the sauerkraut in a colander, pressing gently to remove excess liquid without rinsing.
- Cook diced bacon in a Dutch oven over medium heat for 5-7 minutes until crispy. Transfer with a slotted spoon to a plate, leaving rendered fat behind.
- Add sliced kielbasa to the pot and cook for 4-5 minutes until lightly browned. Transfer to the plate with the bacon.
- Add onion, carrots, and celery to the pot and cook for 5-6 minutes until onion softens. Stir in minced garlic and cook for 30-60 seconds until fragrant. Add smoked paprika and caraway seeds, toasting for 30 seconds.
- Add diced potatoes and drained sauerkraut to the pot, then pour in chicken broth and add bay leaf. Return most of the cooked bacon to the pot, reserving a handful for garnish.
- Bring soup to a gentle boil, then reduce heat to low and partially cover. Simmer for 20-25 minutes until potatoes are fork-tender. Stir in the browned kielbasa during the last 5 minutes of simmering.
- Remove bay leaf, taste and season with salt and pepper as needed. Ladle into bowls, top with sour cream, reserved bacon bits, and fresh parsley. Serve immediately.
Nutrition
Notes
- Don’t rinse the sauerkraut or you’ll wash away the tangy flavor that defines this soup.
- Toast the spices briefly in the pot before adding liquid to bring out more depth.
- Cut the potatoes evenly so they finish cooking at the same time.
- Let the soup rest for 5 minutes off the heat before serving for deeper flavor.
- If the broth tastes flat, a small splash of apple cider vinegar right before serving can brighten it back up.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in freezer safe containers for up to 3 months, leaving room for expansion.
- Add sour cream garnish fresh each time rather than storing it in the soup.
- This soup gets better the next day as the flavors meld, making it great for meal prep.
- Swap the kielbasa for smoked turkey sausage for a lighter version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This sauerkraut soup recipe turns a few humble ingredients into something genuinely comforting.
It’s smoky, tangy, and hearty enough to be a full meal on its own.
Give it a try on your next chilly evening, and let me know in the comments how it turned out for you.
If you make any tweaks of your own, I would love to hear about those too.
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