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Creamy Sauerkraut Soup is an intriguing tangy hearty soup. With potatoes and smoky sausage your family will love this recipe. A nod to traditional polish kapusniak (sauerkraut soup) this is a creamy version thats satisfyingly rich in texture, filling, with a tangy bright flavor.
Hearty creamy soups are a welcome treat during the colder months. Some of our favorites are Cheddar Cheese Soup with Chicken and Poblanos, Creamy Wild Rice Soup with Chicken, and this Award Winning White Bean Chicken Chili. Check ’em out.
Creamy sauerkraut soup with sausage and potatoes. A jar of sauerkraut in the pantry, a few potatoes on the counter and some sour cream in the fridge turned into a creamy comforting soup for dinner.
I found this recipe while turning the pages to find the Blueberry Stuffed French Toast recipe in my Colorado Collage cookbook.
Sauerkraut in soup sounded so interesting, and with most of the ingredients on hand, I had to give it a try. It was a very pleasant surprise.
Why You’re Going To Love This Recipe
- Using the starchy potato water as the broth base for this soup, makes this an even creamier, richer end result.
- A combination of potatoes and sauerkraut gives this soup a lovely kraut flavor without being too tart.
- Easy and hearty it’s wonderful for a weeknight meal.
Creamy from the sour cream and the starchy potato broth, tart with sauerkraut and smoky with the sausage, we loved this hearty soup and I’ll add it my database andmake it again.
Let’s take a look.
Ingredients You’ll Need
- Sausage: Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
- Potatoes: Peeled and cubed into bite sized pieces.
- Sauerkraut: Choose your favorite brand. One small can is enough for this soup.
- Onions: Sweet or yellow onion, chopped.
- Sour Cream: Full fat sour cream makes this sauerkraut soup super luxurious.
- Spices: Garlic, caraway seed and dill.
Subs and Swaps
- Sauerkraut: If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.
- Sausage: If you’re choosing uncooked sausage, brown the sausage well before adding to this soup recipe.
- Sour Cream: We like full fat for this recipe, however, reduced fat sour cream will work fine. It will just produce a thinner end result.
How To Make It – It’s Easy
- Step 1: In stockpot or Dutch oven, combine water, potatoes and salt. Heat to boiling. Cook until potatoes are almost tender, about 15 minutes.
- Step 2: While potatoes are cooking. Heat a medium fry pan over medium high heat. Add neutral oil. Once the oil is shimmering, add the chopped onion. Lower heat to medium and cook onions, stirring often, for about 7 minutes. Add garlic and cook until fragrant.
- Step 3: Using a 1 cup measuring cup, fish out 1 cup of the starchy water.
- Step 4: Add the sour cream to the water and whisk until smooth. Set aside.
- Step 5: Without draining the water from the potatoes, add sausage, sauerkraut, dill and caraway. Simmer for 5 – 10 minutes or until everything is heated through.
- Step 6: Just before serving, stir the sour cream mixture into the soup.
Heat thoroughly over low heat. Serve immediately.
FAQ’s, Sauerkraut Soup
What Are The Best Potatoes To Use For Sauerkraut Soup?
Yukon Gold or Red Potatoes are a waxy potato and contain less starch. This means they’ll hold up with a better texture than a starchy russet potato. Save those russet potatoes for your next Baked Potato side dish.
What Kind Of Sauerkraut Is Best For This Soup?
Use your favorite brand, whether it be bagged, canned or even fresh. Most sauerkraut is kept in a salty liquid, some bagged sauerkraut can contain a lot of vinegar. Drain bagged sauerkraut if you feel the flavor is too strong,
What Do You Serve With Sauerkraut Soup?
Because this recipe contains sausage and potatoes, it’s a hearty meal on its own. All you need to finish the meal is some crusty bread or a fresh homemade green salad.
Leftovers and Storage
- Like most soups, they always taste better the next day. Sauerkraut soup will keep in the refrigerator for up to three day in an airtight container. Reheat in the microwave or stove top.
- You can freeze this soup. Again, using an airtight container it will keep in the freezer for up to three months.
Recipe for Sauerkraut Soup With Sausage
So don’t hesitate to give this Sauerkraut Soup recipe a try. It’s a thick creamy bowl of German-style soup that is irresistible with flavor. Tart, salty and sausage savory.
And if you’ve never tried sauerkraut in soup, you’re in for a trea.
And if you’re cabbage fans like us, here are some more cabbage soup recipes to try:
More Popular Soup Recipes
- Mexican Chorizo Soup (Sopa Caldosa)
- A Superior 15 Bean Soup (Crock Pot Recipe)
- Jacques Pepin’s Beef Stew In Red Wine
- The Best Slow Cooker Beef Stew With Mushrooms
And if you’re looking for more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes including the most popular on my site for Hatch Green Chili.
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
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Creamy Sauerkraut Soup with Sausage and Potatoes
Sauerkraut brings an intriguing tangy base for potatoes and smoky sausage. An easy and hearty soup recipe for incorporating sauerkraut into your diet.
4.86 from 7 votes
Print Pin Rate
Course: Soup, Stews and Chilis
Cuisine: German
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Calories: 197kcal
Author: Lea Ann Brown
Ingredients
- 4 1/2 cups water or chicken broth
- 4 cups potatoes peeled and cubed
- 1 teaspoon kosher salt
- 3/4 pound smoked sausage sliced 1/4 inch thick
- 16 ounces sauerkraut 1 small can, undrained
- 1 tablespoon neutral oil such as canola
- 1 medium onion peeled and diced. About 1 cup
- 1/2 teaspoon garlic chopped
- 1 Teaspoon dried dill or 1 Tablespoon fresh dill
- 1/2 teaspoon caraway seeds
- 1 cup sour cream
Instructions
In stockpot, combine water, potatoes and salt. Heat to boiling. Cook until potatoes are almost tender, about 15 minutes.
While potatoes are cooking. Heat a medium fry pan over medium high heat. Add 1 Tablespoon neutral oil, such as canola. Once the oil is shimmering, add the chopped onion. Lower heat to medium and cook onions, stirring often, for about 7 min. Or until starting to soften. Add garlic and cook until fragrant. About 1 minute. Remove from heat.
Using a 1 cup measuring cup, fish out 1 cup of the starchy water. Add the sour cream to the water and whisk until smooth. Set aside
Without draining the water from the potatoes, add sausage, sauerkraut, dill and caraway. Simmer for 5 – 10 minutes or until everything is heated through.
Just before serving, stir the sour cream mixture into the soup.
Heat thoroughly over low heat. Serve immediately.
Notes
Tips
- Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
- If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 762mg | Potassium: 855mg | Fiber: 5g | Sugar: 5g | Vitamin A: 262IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 2mg
Tried this Recipe? Please leave a comment and star rating below. Or tag me on InstagramMention @CookingOnTheRanch or tag #cookingontheranch
Recipe for Sauerkraut Soup with Sausage and Potatoes …It’s What’s for Dinner.
Lea Ann Brown
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
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Reader Interactions
Comments
Samantha says
This wasn’t near as creamy as it looked in the picture, but was still good. I omitted the dill and seeds and instead added a little thyme and ground mustard. I also added some butter and heavy cream to make it creamier. Plus I boiled the potatoes in chicken broth.Reply
- Sherri says
Do you drain the potatoes once they’re cooked? Or just add everything into the potatoes and water?
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- Kate says
I made this for dinner tonight and it was delicious! We make our own sauerkraut canned from fresh cabbage and are always looking for innovative ways to incorporate it in to our weekly meals. This recipe is a keeper! Thanks 🙂
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- Morgan says
It was excellent! I was playing use all the leftovers and somehow wound up with 4 cans of sauerkraut. This was a much needed change from kraut and dogs. 🙂Reply
- Dina says
great winter dish!
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- Karen says
My hubby would love this… going to give it a try this winter and I’ll let you know how we like it!
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- Lea Ann says
Karen, please let me know, yay or nay. We really liked it.
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- Chris says
Delightful! This is so thick and hearty, I bet it warms your bones from the inside out.
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- Lea Ann says
Thanks Chris.
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- Sam @ My Carolina Kitchen says
My husband is the sauerkraut lover in our family and so is his brother. If I made this for them, I guarantee they would be very, very happy. And I love making people happy 🙂
SamReply
- Lea Ann says
Yay for sauerkraut lovers, if you make it please let me know how they like it.
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- Vickie says
Love this idea and I’m trying it today. I recently discovered sauerkraut in soup when I tried a recipe for Reuben soup. I loved the texture of it as well as the flavor (topped it with dark rye grilled cheese croutons – OMG)
If I were still blogging, I would have put it up.
Merry Christmas to you both!Reply
- Lea Ann says
Ok, I’m only going to say it once…. I wish you were still blogging. :/ Anyway, I’ve never had Reuben soup, but would love to try it after having this one. And yes, those dark rye grilled creese croutons = omg. Can you send me or direct me to the recipe?
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- Jane says
I love sauerkraut, and this looks so creamy and delicious!! In fact, I might make it for dinner tonight 🙂
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- Lea Ann says
Thanks Jane, let me know how you like it.
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- Susan says
I couldn’t get my husband to touch this because of the sauerkraut but I would absolutely love it! I’m not quite sure what is wrong with his taste buds 🙂
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- Lea Ann says
I had a friend tell me a couple of weeks ago that sauerkraut made him gag …. “whatever”. 🙂
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- Karen Harris says
There is a sauerkraut company that has a recipe contest every year and I am yet to enter for lack of inspiration. This post has me intrigued. It looks wonderful. I love all the flavors so I’m making this.
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- Lea Ann says
Now there’s a product that probably should have a recipe contest each year. I for one, don’t know of a lot of variation to use it.
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- Rhonda says
Believe it or not I make this soup, good ol’ German heritage. I use Bavarian sauerkraut which has caraway seeds in it already. I’ve never put dill in mine but I’m roots sure with my German I’d love it. A good stick to yer ribs kind of soup.
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- Lea Ann says
Yay, finally someone who knows how good it is. We really really liked it.
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- Sophie33 says
What a grand & tasty glorious recipe! So much flavour packed in here! 🙂 MMMMMM!Reply
- Lea Ann says
You’ve described it very well. It was very good.
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- Holly says
I’ve never bought or made sauerkraut but this looks like a great way to use it with the sausage and potatoes. What a great meal of comfort food!
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- Lea Ann says
It’s a really good soup Holly. Hope you give it a try.
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- Larry says
I would have a tough time calling something with almost no liquid a soup, but no matter what you call it, I love it – looks and sounds delicious. Your pasole on the menu here for tonight.
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- Lea Ann says
It’s actually pretty brothy. It must all be down at the bottom. Deep bowls probably aren’t the best for photographing soups. Yay for posole. 🙂 One of my favorites.
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- nancyc says
That soup sounds delicious!
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- Lea Ann says
Thanks Nancy. We thought is was REAL good. And we were surprised.
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- Axelle the french cook says
It sounds soooooo good ! A very comfort dish for tonight !
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- Lea Ann says
Axelle, I always love hearing from you. We most certainly thought this was tasty.
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- Stephanie @CopyKat.com says
This looks wonderful. I never would have thought about making a soup out of sauerkraut and potatoes.
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- Lea Ann says
Stephanie, thanks so much for stopping by and the comment. I sure didn’t ever think to put sauerkraut in soup. I think that’s why it caught my eye. Had to try it.
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