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:
More Cabbage Soup Recipes
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Chorizo Soup with Cabbage and Chickpeas
- 4 1/2 cups water
- 4 medium red potatoes cubed
- 1/2 t . salt
- 2 inch links smoked sausage sliced 1/4 thick
- 16 ounces purchased sauerkraut
- 1 medium onion peeled and diced
- 1/2 t . garlic minced
- 1 T . fresh dill
- 1/4 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
Stephanie @CopyKat.com says
December 15, 2012 at 6:39 amThis looks wonderful. I never would have thought about making a soup out of sauerkraut and potatoes.
Lea Ann says
December 15, 2012 at 10:15 amStephanie, 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.
Axelle the french cook says
December 15, 2012 at 6:52 amIt sounds soooooo good ! A very comfort dish for tonight !
Lea Ann says
December 15, 2012 at 10:15 amAxelle, I always love hearing from you. We most certainly thought this was tasty.
nancyc says
December 15, 2012 at 7:35 amThat soup sounds delicious!
Lea Ann says
December 15, 2012 at 10:14 amThanks Nancy. We thought is was REAL good. And we were surprised.
Larry says
December 15, 2012 at 1:40 pmI 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.
Lea Ann says
December 15, 2012 at 4:08 pmIt’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.
Holly says
December 15, 2012 at 7:07 pmI’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!
Lea Ann says
December 16, 2012 at 8:25 amIt’s a really good soup Holly. Hope you give it a try.
Sophie33 says
December 16, 2012 at 7:09 amWhat a grand & tasty glorious recipe! So much flavour packed in here! 🙂 MMMMMM!
Lea Ann says
December 16, 2012 at 8:25 amYou’ve described it very well. It was very good.
Rhonda says
December 16, 2012 at 7:17 amBelieve 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.
Lea Ann says
December 16, 2012 at 8:26 amYay, finally someone who knows how good it is. We really really liked it.
Karen Harris says
December 16, 2012 at 7:29 amThere 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.
Lea Ann says
December 16, 2012 at 8:27 amNow 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.
Susan says
December 16, 2012 at 9:34 amI 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 🙂
Lea Ann says
December 16, 2012 at 11:13 amI had a friend tell me a couple of weeks ago that sauerkraut made him gag …. “whatever”. 🙂
Jane says
December 16, 2012 at 9:46 amI love sauerkraut, and this looks so creamy and delicious!! In fact, I might make it for dinner tonight 🙂
Lea Ann says
December 16, 2012 at 11:14 amThanks Jane, let me know how you like it.
Vickie says
December 16, 2012 at 10:27 amLove 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!
Lea Ann says
December 16, 2012 at 11:16 amOk, 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?
Sam @ My Carolina Kitchen says
December 16, 2012 at 11:07 amMy 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
Lea Ann says
December 16, 2012 at 11:16 amYay for sauerkraut lovers, if you make it please let me know how they like it.
Chris says
December 16, 2012 at 4:22 pmDelightful! This is so thick and hearty, I bet it warms your bones from the inside out.
Lea Ann says
December 17, 2012 at 7:09 amThanks Chris.
Karen says
December 17, 2012 at 1:37 pmMy hubby would love this… going to give it a try this winter and I’ll let you know how we like it!
Lea Ann says
December 17, 2012 at 5:17 pmKaren, please let me know, yay or nay. We really liked it.
Dina says
December 18, 2012 at 11:47 amgreat winter dish!
Morgan says
December 22, 2012 at 9:50 amIt 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. 🙂
Kate says
December 22, 2012 at 5:26 pmI 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 🙂
Sherri says
July 12, 2016 at 12:34 pmDo you drain the potatoes once they’re cooked? Or just add everything into the potatoes and water?
Samantha says
September 19, 2016 at 4:18 pmThis 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.