This Is An Easy Sauerkraut Soup Recipe For Those Cold Days – Or Any Day!
Want to make a delicious sauerkraut soup? You’re definitely not alone! Sauerkraut soup is a wonderfully warm, flavorful, and hearty dish.
Made with a few vegetables, some bacon, and a heap of sauerkraut – also known as fermented cabbage – this soup is pretty easy to make. It goes really well with fresh crusty bread!
Different Versions of Sauerkraut Soup
There are many different versions and recipes for sauerkraut soup since sauerkraut is popular in many countries in Central and Eastern Europe and beyond.
Two popular versions are Polish and Ukrainian sauerkraut soups (Kapustnyak), but they are a bit different than this recipe. Some versions are more creamy, while others have more of a tomato-based broth.
This sauerkraut soup recipe is similar to the sauerkraut soup that Lisa ate growing up in Germany. It’s for a classic German-style potato sauerkraut soup – or Sauerkrautsuppe in German.
There’s also a similar version in Hungarian cuisine, but it tends to use more meat than our version. Both the Hungarian version and this recipe use paprika and sour cream, though.
Ingredients
Here are the sauerkraut soup ingredients that you’re going to need for this recipe:
- Sauerkraut – The main ingredient of the soup. Use good quality sauerkraut with no additives.
- Yellow onions – Add flavor to the soup. You can also use white or red onions.
- Potato – Use an all-purpose or waxy potato such as white or yellow potatoes so they don’t break down too much during cooking. Use russet or Yukon Gold potatoes if you want the potatoes to break down and thicken the soup.
- Garlic cloves – For extra flavor. Use fresh garlic cloves for the best flavor, but you can use garlic powder as a substitute.
- Oil – For sautéing the onions. Use a neutral oil like sunflower oil, canola oil, or vegetable oil.
- Pancetta bacon – Adds a smoky and salty taste. You can substitute thick-cut bacon or chopped ham if you like. You can also skip the bacon for a vegetarian soup.
- Tomato paste – Adds flavor and gives the soup its color.
- Paprika – Sweet or hot paprika, depending on your preference. Adds color to the soup.
- Vegetable broth – You can also use chicken broth if you prefer, but it will change the taste of the soup slightly.
- Salt – Season to taste. Don’t add too much salt if the bacon and the broth are already quite salty.
- Black pepper – Add to taste for a hint of spice. Use freshly cracked pepper for the best taste.
- Sour cream – Adds creaminess to the soup. You can substitute it with a splash of heavy cream if you prefer.
Recipe Tips & Substitutions
- Check the ingredients label of the sauerkraut you are using so you know how it was prepared (in vinegar or with salt). If the sauerkraut contains vinegar, we recommend squeezing out any excess liquid – or even rinsing it if you don’t like a strong vinegar flavor. If the sauerkraut is made with salt, just drain it well and go easy on the amount of extra salt you add.
- For authentic German recipes, we usually use Schinkenspeck (a type of German bacon). If you can find it in a European deli, feel free to use it. Otherwise, we recommend using pancetta bacon since it is often widely available in North American grocery stores.
- If you want to add more meat to your sauerkraut soup, you can add knackwurst, kielbasa, or similar. You can either add them with the onions and fry them for a few minutes, or add them towards the end when the potatoes are almost tender (make sure they don’t need to be cooked first).
- You can garnish the soup with fresh herbs, such as parsley, for a pop of color before serving.
How to Make Sauerkraut Soup – Step by Step Instructions
In this section of the post, we’ll show you exactly how to make this sauerkraut soup recipe.
We’ve included all the recipe process photos for those who want to visually follow along as you cook at home. That way, if you have any questions about how to make it, you can see how we did it.
Of course, you can also find the complete recipe card at the bottom of this post.
First, peel the onions and chop them into small pieces. Also, peel and mince the garlic or press it through a garlic press.
Peel the potato and cut it into small pieces as well.
As mentioned above, use an all-purpose or waxy potato if you want the pieces to hold their shape, or a starchy potato, such as a Russet potato, if you want them to break down slightly during cooking.
Drain the sauerkraut and squeeze out any excess liquid. This is important if you’re using sauerkraut that is kept in a vinegar solution.
If you don’t squeeze out some of the liquid, the soup will taste very vinegary. In case you like a strong vinegar flavor, feel free to skip this step.
If the pancetta bacon isn’t already pre-cut, cut it into small cubes. Then heat the oil in a large pot over medium-high heat and add the pancetta bacon.
Cook for about 5 minutes until the fatty pieces appear clear, stirring regularly.
Then add the chopped onion pieces and cook over medium heat for about 5 minutes until translucent. Stir regularly.
Once the onions are soft and the pancetta bacon has browned slightly, add the chopped potato and garlic. Sauté them for 2-3 minutes as well.
Next, add the tomato paste and paprika powder. Stir everything together.
Now add the sauerkraut to the pot and stir well.
Next, pour in enough vegetable broth so that it covers the contents in the pot.
In our case, this is 4 cups of broth, but it might be slightly more or less for you depending on your pot.
Bring the soup to a boil, then cover the pot with the lid and turn down the heat. Simmer the soup for about 25-30 minutes, or until the potato pieces are soft.
Now, add salt and pepper to taste and remove the pot from the heat. Stir in the sour cream (or a splash of heavy cream if you prefer).
Serve the sauerkraut soup hot with some fresh crusty bread.
Storage Tips
You can store any leftover sauerkraut soup in a sealed container in the fridge after it has cooled. Consume the leftovers within 3-4 days.
To reheat the soup, you can microwave small portions or return the leftover soup to a pot and heat it on the stove over low heat, stirring occasionally.
FAQ
Yes, you can use canned sauerkraut. Sauerkraut soup can be made with any type of sauerkraut – canned, jarred, bagged, fresh, or homemade.
Usually, yes. This is especially true if the bagged sauerkraut is kept in a vinegar-based solution. Leaving the liquid in might throw off the flavors of the soup. You can also rinse the sauerkraut under cold water to reduce the acidity and saltiness.
Sauerkraut soup can be served with some thick-cut crusty bread. You can also pair it with meat (like pork loin) as these two flavors (fermented cabbage and roast pork) go well together.
Related Recipes
For more great German recipes, here are some classic soups and stews that will warm you up:
- German Split Pea Soup (Erbsensuppe)
- German Lentil Soup (Linsensuppe)
- Celery Root Soup (Selleriesuppe)
- German Potato Soup Recipe (Kartoffelsuppe)
- German Green Bean Soup (Grüne Bohnensuppe)
- Creamy German-Style Potato Soup
Easy Sauerkraut Soup
Ingredients
- 2 medium yellow onions
- 1 medium-large potato
- 2 garlic cloves
- 5 ounces pancetta bacon
- 1 tablespoon oil
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 4 cups sauerkraut, drained
- 4 cups vegetable broth
- salt, to taste
- black pepper, to taste
- 2-3 tablespoons sour cream
Instructions
- Peel the onions and the potato and chop both into small pieces. Peel and mince the garlic cloves or use a garlic press.
- Drain the sauerkraut and squeeze out any excess liquid. This is important if you're using sauerkraut that is kept in a vinegar-based solution. If you don't squeeze out some of the liquid, the soup will taste very vinegary.
- Cut the pancetta bacon into small pieces if needed.
- Heat oil in a large pot over medium-high heat. Add the pancetta bacon and cook for about 5 minutes until the fatty pieces appear clear. Then add the chopped onion and sauté over medium heat for another 5 minutes until translucent. Stir regularly.
- Once the onions are soft and the pancetta bacon has browned slightly, add the chopped potato and garlic. Cook for about 2 minutes, stirring well.
- Add tomato paste and paprika powder. Stir well.
- Add the sauerkraut and enough vegetable broth to cover everything. We used 4 cups of vegetable broth, but you may need more or less depending on the size of your pot. Stir well.
- Bring the soup to a boil, then reduce the heat to low and cover the pot with a lid. Simmer the soup for about 25-30 minutes or until the potato pieces are soft.
- Season the soup with salt and black pepper to taste and remove the pot from the heat. Stir in the sour cream.
- Serve the sauerkraut soup hot with some fresh crusty bread.
Notes
- Use an all-purpose or waxy potato such as white or yellow potatoes so they don’t break down too much during cooking. Use russet or Yukon Gold potatoes if you want the potatoes to break down and thicken the soup.
- Check the ingredients label of the sauerkraut you are using. If the sauerkraut contains vinegar, squeeze out any excess liquid – or rinse it if you don’t like a strong vinegar flavor. If the sauerkraut is made with salt, just drain it well and go easy on the amount of extra salt you add.
- If you want authentic German flavor, try buying German sauerkraut. Hengstenberg Mildessa and Kuehe are two popular brands that are often available in North America.
- We usually use Schinkenspeck for this recipe. If you can find it in a European deli, feel free to use it. Otherwise, we recommend using pancetta bacon since it is often widely available in North American grocery stores. You can also use thick-cut bacon (chopped) or ham (chopped).
- If you want to add more meat to your sauerkraut soup, you can add knackwurst, kielbasa, or similar. You can either add them with the onions and fry them for a few minutes, or add them towards the end when the potatoes are almost tender (make sure they don’t need to be cooked first).
- Omit the meat for a vegetarian version.
- You can garnish the soup with fresh herbs, such as parsley, for a pop of color before serving.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
This recipe was first published in March 2021 and updated to include more details in February 2024.
Loved it, very yummy and easy to make
My mom was from Poland and She made great soups I grew up eating them, I am looking forward to making them myself.