Name: Sauerkraut Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Eastern European
Ingredients: 4 slices thick-cut BEEF, chopped; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon caraway seeds (optional); 1 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 4 cups chicken or vegetable broth; 3 medium potatoes, peeled and diced; 2 cups sauerkraut, drained; Salt, to taste; Chopped fresh parsley or dill, for garnish (optional)

Why You’ll Love Sauerkraut Soup Recipe

This soup stands out with its bold, savory depth, thanks to the pairing of smoked sausage and the distinctive tang of sauerkraut.

It’s hearty enough to serve as a full meal, packed with potatoes, carrots, and protein-rich sausage.

The flavors deepen over time, making it a perfect make-ahead or next-day lunch option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Smoky sausage (such as kielbasa) or bacon
Onion
Garlic
Chicken or low-sodium broth
Sauerkraut, drained
Potatoes
Carrots
Optional: caraway seeds, bay leaf, salt, pepper

Directions

In a large soup pot, brown sliced sausage or bacon over medium heat. Once browned, remove and set aside.
In the same pot, sauté chopped onion and minced garlic until softened.
Add broth, drained sauerkraut, diced potatoes and carrots, caraway seeds (if using), and bay leaf.
Bring the soup to a simmer and cook until the vegetables are tender, about 30–35 minutes.
Return the sausage to the pot and cook for an additional 5–10 minutes to warm through and meld flavors.
Discard the bay leaf, adjust salt and pepper to taste, and serve hot. Optionally garnish with fresh parsley or a dollop of sour cream.

Servings and timing

Servings: About 6 servings
Prep time: ~15 minutes
Cook time: ~40–45 minutes
Total time: ~55–60 minutes

Variations

Swap sausage with bacon, or use both for richer flavor.
Substitute potatoes with sweet potatoes or turnips for a unique twist.
For a vegetarian version, omit meat and use vegetable broth, adding white beans or tempeh for protein.
Prefer more tang? Skip rinsing the sauerkraut before adding it to the soup.

Storage/Reheating

Store: Cool the soup and refrigerate in an airtight container for 3–4 days.

Freeze: Portion into freezer-safe containers and freeze for up to 2–3 months.

Reheat: Gently warm on the stovetop over medium heat, adding a splash of broth or water if it thickens. Microwave-safe as well.

FAQs

Can I use other kinds of sausage?

Yes, smoked kielbasa, Polish sausage, or any fully cooked smoked sausage works well.

Is this soup gluten-free?

It can be — just make sure your sausage and broth are labeled gluten-free.

Why does this soup taste even better the next day?

As it sits, the sauerkraut continues to infuse the broth and meat, enhancing the overall flavor.

Can I add more vegetables?

Definitely. Add celery, leeks, shredded cabbage, or any root vegetables you enjoy.

How can I make the soup less tangy?

Rinse the sauerkraut before adding, or reduce the amount slightly. A pinch of sugar can also balance the acidity.

What’s the best way to serve this?

Serve it hot with crusty bread or a dollop of sour cream for creaminess.

Can I skip the caraway seeds?

Yes, they’re optional, but they add an authentic Eastern European flavor if included.

How do I thicken the soup?

Let it simmer uncovered a bit longer, or mash some of the cooked potatoes into the broth for a thicker texture.

Can I make this in a slow cooker?

Yes — cook on low for 6–8 hours or high for 3–4 hours. Brown the sausage beforehand for the best flavor.

Is this soup good for meal prep?

Absolutely. It stores well, tastes even better the next day, and freezes beautifully.

Conclusion

Sauerkraut Soup is a bold and comforting dish that brings smoky, tangy, and savory flavors together in a satisfying bowl. Whether you’re meal prepping or looking for a cozy dinner on a cold night, this recipe is a hearty and flavorful choice that only gets better with time.