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Hearty German Sauerkraut Soup (Sauerkrautsuppe) served in a bowl with crusty bread.

German Sauerkraut Soup

A warm and comforting soup made with tangy sauerkraut, hearty potatoes, and optional smoky meat, perfect for cold nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Sauerkraut, drained Not bone dry
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 to 3 medium potatoes, diced
  • 2 cloves garlic, minced
  • 4 to 5 cups broth (chicken or vegetable) Both work well
  • optional smoked sausage or bacon Adds flavor
  • 1 leaf bay leaf
  • to taste Salt and pepper Add towards the end
  • a small pinch or splash sugar or apple juice (optional) Helps balance the tang
  • optional sour cream for serving Highly recommended

Method
 

Cooking
  1. 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.
  2. Add onion and carrots; cook for about 5 minutes until the onion softens.
  3. Add garlic for the last minute to avoid burning.
  4. Add potatoes, sauerkraut, bay leaf, and broth.
  5. Bring to a gentle boil, then reduce heat and let simmer for 20 to 25 minutes until the potatoes are tender.
  6. Taste and decide if you want to add a pinch of sugar or a splash of apple juice to round out the sourness.
  7. Add salt and pepper at the end, since sauerkraut and broth can be salty.
  8. For a thicker soup, mash a few potato chunks against the side of the pot and stir.

Notes

This soup is reliable, budget-friendly, reheats well and allows for flexibility in ingredients. If your sauerkraut is too sour, you can rinse it, but it’s not usually necessary.