Creamy Sauerkraut Soup is an intriguing tangy hearty soup. With potatoes and smoky sausage your family will love this recipe. A nod to traditional polish kapusniak (sauerkraut soup) this is a creamy version thats satisfyingly rich in texture, filling, with a tangy bright flavor.
Hearty creamy soups are a welcome treat during the colder months. Some of our favorites are Cheddar Cheese Soup with Chicken and Poblanos, Creamy Wild Rice Soup with Chicken, and this Award Winning White Bean Chicken Chili. Check ’em out.
Creamy sauerkraut soup with sausage and 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.
Sauerkraut in soup sounded so interesting, and with most of the ingredients on hand, I had to give it a try. It was a very pleasant surprise.
Why You’re Going To Love This Recipe
- Using the starchy potato water as the broth base for this soup, makes this an even creamier, richer end result.
- A combination of potatoes and sauerkraut gives this soup a lovely kraut flavor without being too tart.
- Easy and hearty it’s wonderful for a weeknight meal.
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.
Let’s take a look.
Ingredients You’ll Need
- Sausage: Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
- Potatoes: Peeled and cubed into bite sized pieces.
- Sauerkraut: Choose your favorite brand. One small can is enough for this soup.
- Onions: Sweet or yellow onion, chopped.
- Sour Cream: Full fat sour cream makes this sauerkraut soup super luxurious.
- Spices: Garlic, caraway seed and dill.
Subs and Swaps
- Sauerkraut: If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.
- Sausage: If you’re choosing uncooked sausage, brown the sausage well before adding to this soup recipe.
- Sour Cream: We like full fat for this recipe, however, reduced fat sour cream will work fine. It will just produce a thinner end result.
How To Make It – It’s Easy
- Step 1: In stockpot or Dutch oven, combine water, potatoes and salt. Heat to boiling. Cook until potatoes are almost tender, about 15 minutes.
- Step 2: While potatoes are cooking. Heat a medium fry pan over medium high heat. Add neutral oil. Once the oil is shimmering, add the chopped onion. Lower heat to medium and cook onions, stirring often, for about 7 minutes. Add garlic and cook until fragrant.
- Step 3: Using a 1 cup measuring cup, fish out 1 cup of the starchy water.
- Step 4: Add the sour cream to the water and whisk until smooth. Set aside.
- Step 5: Without draining the water from the potatoes, add sausage, sauerkraut, dill and caraway. Simmer for 5 – 10 minutes or until everything is heated through.
- Step 6: Just before serving, stir the sour cream mixture into the soup.
Heat thoroughly over low heat. Serve immediately.
FAQ’s, Sauerkraut Soup
Yukon Gold or Red Potatoes are a waxy potato and contain less starch. This means they’ll hold up with a better texture than a starchy russet potato. Save those russet potatoes for your next Baked Potato side dish.
Use your favorite brand, whether it be bagged, canned or even fresh. Most sauerkraut is kept in a salty liquid, some bagged sauerkraut can contain a lot of vinegar. Drain bagged sauerkraut if you feel the flavor is too strong,
Because this recipe contains sausage and potatoes, it’s a hearty meal on its own. All you need to finish the meal is some crusty bread or a fresh homemade green salad.
Leftovers and Storage
- Like most soups, they always taste better the next day. Sauerkraut soup will keep in the refrigerator for up to three day in an airtight container. Reheat in the microwave or stove top.
- You can freeze this soup. Again, using an airtight container it will keep in the freezer for up to three months.
Recipe for Sauerkraut Soup With Sausage
So don’t hesitate to give this Sauerkraut Soup recipe a try. It’s a thick creamy bowl of German-style soup that is irresistible with flavor. Tart, salty and sausage savory.
And if you’ve never tried sauerkraut in soup, you’re in for a trea.
And if you’re cabbage fans like us, here are some more cabbage soup recipes to try:
More Cabbage Recipes
- Cabbage Stew, Sweet and Sour Russian Soup
- Chorizo Soup with Cabbage and Chickpeas
- Rode Kool, Dutch Braised Red Cabbage
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
Creamy Sauerkraut Soup with Sausage and Potatoes
- 4 1/2 cups water or chicken broth
- 4 cups potatoes peeled and cubed
- 1 teaspoon kosher salt
- 3/4 pound smoked sausage sliced 1/4 inch thick
- 16 ounces sauerkraut 1 small can, undrained
- 1 tablespoon neutral oil such as canola
- 1 medium onion peeled and diced. About 1 cup
- 1/2 teaspoon garlic chopped
- 1 Teaspoon dried dill or 1 Tablespoon fresh dill
- 1/2 teaspoon caraway seeds
- 1 cup sour cream
- In stockpot, combine water, potatoes and salt. Heat to boiling. Cook until potatoes are almost tender, about 15 minutes.
- While potatoes are cooking. Heat a medium fry pan over medium high heat. Add 1 Tablespoon neutral oil, such as canola. Once the oil is shimmering, add the chopped onion. Lower heat to medium and cook onions, stirring often, for about 7 min. Or until starting to soften. Add garlic and cook until fragrant. About 1 minute. Remove from heat.
- Using a 1 cup measuring cup, fish out 1 cup of the starchy water. Add the sour cream to the water and whisk until smooth. Set aside
- Without draining the water from the potatoes, add sausage, sauerkraut, dill and caraway. Simmer for 5 – 10 minutes or until everything is heated through.
- Just before serving, stir the sour cream mixture into the soup.
- Heat thoroughly over low heat. Serve immediately.
- Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
- If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.
Recipe for Sauerkraut Soup with Sausage and Potatoes …It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.