Creamy sauerkraut and sausage soup with 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. It sounded so interesting, and with most of the ingredients on hand, I had to give it a try. It was a pleasant surprise. 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 and make it again.
The recipe calls for the traditional dill and caraway seeds, both of which I’m not fond of, so I omitted them. For you lovers of traditional German flavors you’ll most certainly appreciate completing the recipe as written. Let’s take a look:
- 4½ cups water
- 4 medium red potatoes, cubed
- ½ t. salt
- 2 links smoked sausage, sliced ¼ inch thick
- 16 ounces purchased sauerkraut
- 1 medium onion, peeled and diced
- ½ t. garlic, minced
- 1 T. fresh dill
- ¼ t. caraway seeds
- 1 cup sour cream
- In stockpot, combine water, potatoes and salt. Heat to boiling. Cook until potaotes are tender, about 15 minutes.
- Add sausage, sauerkraut with juice, onion, garlic, dill and caraway. Simmer until onion is soft, about 10 minutes.
- Just before serving, remove 1 cup soup to small bowl. Stir in sour cream and return to soup.
- Heat thoroughly. Do not boil. Serve immediately.
Creamy Sauerkraut and Sausage Soup with Potatoes…It’s What’s for Dinner.
From The Kitchen of Lea Ann Brown
This looks wonderful. I never would have thought about making a soup out of sauerkraut and potatoes.
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.
It sounds soooooo good ! A very comfort dish for tonight !
Axelle, I always love hearing from you. We most certainly thought this was tasty.
That soup sounds delicious!
Thanks Nancy. We thought is was REAL good. And we were surprised.
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.
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.
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!
It’s a really good soup Holly. Hope you give it a try.
What a grand & tasty glorious recipe! So much flavour packed in here!
MMMMMM!
You’ve described it very well. It was very good.
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.
Yay, finally someone who knows how good it is. We really really liked it.
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.
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.
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
I had a friend tell me a couple of weeks ago that sauerkraut made him gag …. “whatever”.
I love sauerkraut, and this looks so creamy and delicious!! In fact, I might make it for dinner tonight
Thanks Jane, let me know how you like it.
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!
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?
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
Sam
Yay for sauerkraut lovers, if you make it please let me know how they like it.
Delightful! This is so thick and hearty, I bet it warms your bones from the inside out.
Thanks Chris.
My hubby would love this… going to give it a try this winter and I’ll let you know how we like it!
Karen, please let me know, yay or nay. We really liked it.