German Sauerkraut Soup Recipe (Sauerkrautsuppe) is my go to fix for those nights when it is cold outside, everyone is hungry, and you just want something cozy that feels like it’s doing you a favor. I first made it after coming home from a long day when I was craving something warm but not heavy. The smell alone, that tangy sauerkraut mixed with savory broth, basically turns your kitchen into a little comfort zone. If you think sauerkraut sounds intense, don’t worry, this soup mellows it out in the best way. And yes, it tastes even better the next day, which is my favorite kind of recipe. 
When making Sauerkraut Soup
I’ll keep this simple, because this is not the kind of recipe that needs fancy tricks. The real secret is giving the soup enough time to simmer so the flavors can calm down and blend together. The sauerkraut brings the tang, the potatoes bring comfort, and the meat (if you use it) brings that hearty, dinner in a bowl vibe.
What you will need
Here’s what I usually grab. Nothing weird, nothing hard to find.
- Sauerkraut, about 2 cups, drained a bit (not bone dry)
- 1 onion, chopped
- 2 carrots, sliced
- 2 to 3 medium potatoes, diced
- 2 cloves garlic, minced
- 4 to 5 cups broth (chicken or veggie both work)
- Smoked sausage or bacon (optional, but really tasty)
- 1 bay leaf
- Salt and pepper
- A small pinch of sugar or a splash of apple juice (optional, helps balance tang)
- Sour cream for serving (optional, but highly recommended)
If you are into homemade fermented stuff, sauerkraut quality really matters here. A good jar or bag with a clean, tangy flavor makes the whole pot better.
How I make it, step by step
I start with a soup pot and toss in chopped bacon or sliced sausage if I’m using it. Let it cook for a few minutes until it smells amazing and leaves a little flavorful fat behind. If you are keeping it meatless, just use a little oil or butter and move on.
Next, add onion and carrots. Cook them for about 5 minutes until the onion softens. Add garlic for the last minute so it doesn’t burn. Then in go the potatoes, sauerkraut, bay leaf, and broth.
Bring it up to a gentle boil, then lower the heat and let it simmer until the potatoes are tender, usually around 20 to 25 minutes. Taste it. This is where you decide if you want a tiny pinch of sugar or a small splash of apple juice to round out the sourness. Add salt and pepper at the end since sauerkraut and broth can already be salty.
If you want the soup thicker, mash a few potato chunks against the side of the pot and stir. It’s an easy little trick that makes it feel extra cozy.
One more thing that helped me a lot when I was learning: don’t rush the simmer. This soup needs a little time to go from sharp and loud to smooth and comforting.
Also, if you’re building a German style dinner night, I sometimes pair this with something simple and classic like a basic potato side dish from my recipe stash. That combo feels very weekend at home to me.
What’s To Love About This Recipe
There are some recipes that just feel reliable, and this is one of them. German Sauerkraut Soup Recipe (Sauerkrautsuppe) is warm, filling, and somehow manages to taste both bright and savory at the same time. It also doesn’t make you feel like you need a nap afterward, which is a win in my house.
Here’s what makes me come back to it again and again:
It’s budget friendly. Potatoes, carrots, onion, and sauerkraut are not expensive, and a little sausage goes a long way if you add it.
It reheats like a dream. The next day it tastes even more blended and comforting, like it settled in overnight.
It’s flexible. You can go light with veggie broth, or make it heartier with smoked meat.
It’s not complicated. If you can chop a few vegetables and simmer a pot, you’ve got this.
“I made this on a rainy Sunday and my whole family asked for seconds. I was nervous about the sauerkraut, but it turned out so balanced and comforting. This is going into our regular rotation.”
And just a practical note from my own trial and error: if your sauerkraut is super sour, you can rinse it quickly. I usually don’t, because I like the tang, but it’s totally your call.
If you like meals that feel old school and cozy, you’ll probably also enjoy browsing my simple German comfort food recipes when you have time.
Variations
Once you’ve made this once, you’ll start thinking of little tweaks, and honestly that’s part of the fun. German Sauerkraut Soup Recipe (Sauerkrautsuppe) is forgiving, so you can adjust based on what you have in the fridge.
Easy ways to switch it up
Make it vegetarian: Use vegetable broth and skip the meat. Add a spoon of smoked paprika if you miss that smoky flavor.
Make it creamier: Stir in a few spoonfuls of sour cream at the end, off the heat. Or add a small splash of cream. Don’t boil it hard after adding dairy.
Add more protein: Smoked sausage is the easiest. Leftover ham works too. If you have cooked shredded chicken, it’s not traditional, but it’s still tasty.
Boost the veggies: Extra carrots, a handful of celery, or even a bit of chopped kale added near the end can be great.
Make it spicy: A pinch of chili flakes or a tiny squirt of hot sauce adds a little kick, especially if you love tangy spicy combos.
Quick tip: If you want a deeper flavor, brown the sausage well. Those browned bits in the pot make the broth taste richer without doing anything fancy.
Serving Suggestion
This soup is already a full meal for me, but the right extras make it feel like something you would happily serve to guests. I usually keep it simple and let the soup be the star.
- Rye bread or crusty bread for dipping
- A dollop of sour cream on top
- Chopped fresh parsley if you want a little color
- A side of simple salad if you want something fresh and crunchy
If you’re serving this for a casual dinner, set out the sour cream and black pepper and let everyone top their own bowl. That tiny bit of tangy cream on top is honestly magic.
Sometimes I plan a full sauerkraut theme dinner because it’s fun and kind of different. If you’re into that too, you can check out my other sauerkraut friendly meals for more ideas.
More German Recipes With Sauerkraut
If you bought sauerkraut specifically for this soup and now you have extra, you’re in a good place. Sauerkraut is one of those ingredients that instantly makes food taste more interesting. It’s salty, tangy, and it plays well with potatoes and pork especially.
Here are a few easy, familiar directions you can take it:
Sausage and sauerkraut skillet: Brown sausage, add sauerkraut, and warm it through. Serve with mustard and potatoes.
Sauerkraut with mashed potatoes: Sounds simple, tastes like comfort. Add lots of black pepper.
Pork chops with sauerkraut: Bake or simmer pork chops with sauerkraut and a little apple for a sweet tangy thing.
German style hot dogs: Warm sauerkraut and pile it on, add mustard, done.
And of course, if you’re anything like me, once you’ve had a really good bowl of German Sauerkraut Soup Recipe (Sauerkrautsuppe), you start craving it again as soon as the weather dips even a little.
Common Questions
Can I make this soup ahead of time?
Yes, and you should if you can. It’s one of those soups that tastes even better the next day after the flavors mingle.
Do I need to rinse the sauerkraut?
Not usually. If it tastes very sharp or salty, give it a quick rinse and squeeze. Otherwise just drain it a bit and toss it in.
What meat works best in Sauerkrautsuppe?
Smoked sausage is the easiest and adds a lot of flavor. Bacon, ham, or leftover pork also work well.
How do I store leftovers?
Keep it in the fridge in a sealed container for up to 4 days. Reheat gently on the stove. Add a splash of broth if it thickens.
Can I freeze it?
Yes. Freeze it in portions. If you add sour cream, do it after reheating instead of before freezing, since dairy can change texture.
A warm bowl you will want again
If you’ve been craving something cozy and different, German Sauerkraut Soup Recipe (Sauerkrautsuppe) is such a satisfying pot to make. It’s simple, flexible, and the leftovers are honestly a gift. If you want to compare styles or read another take before you cook, this German Sauerkraut Soup Recipe – Oma’s Sauerkrautsuppe Rezept. is a great classic reference, and I also like the tips in German Sauerkraut Soup (Sauerkrautsuppe) – The Daring Gourmet. Make a pot, grab some bread, and let your kitchen smell amazing for the rest of the night. 
German Sauerkraut Soup
Ingredients
Method
- In a soup pot, cook chopped bacon or sliced sausage until it smells amazing and leaves some flavorful fat behind; use oil or butter if keeping it meatless.
- Add onion and carrots; cook for about 5 minutes until the onion softens.
- Add garlic for the last minute to avoid burning.
- Add potatoes, sauerkraut, bay leaf, and broth.
- Bring to a gentle boil, then reduce heat and let simmer for 20 to 25 minutes until the potatoes are tender.
- Taste and decide if you want to add a pinch of sugar or a splash of apple juice to round out the sourness.
- Add salt and pepper at the end, since sauerkraut and broth can be salty.
- For a thicker soup, mash a few potato chunks against the side of the pot and stir.
