This hearty sauerkraut sausage soup is best served during the coldest months of the year; it will warm you up from the inside out and make the rainy, chilly weather bearable.
If you are a fan of sauerkraut and soups as much as I am, give this German-style sauerkraut sausage soup recipe a try! It's incredibly flavorful, cozy, and made with just three main ingredients: canned sauerkraut, kielbasa (or any sausages you prefer), and potatoes.
Try more delicious and warming soups like Celeriac Apple Soup, Turkey Orzo Soup, or Chicken and Cabbage Soup.
Ingredients: 7 + spices and oil
Prep time: 15 minutes
Cook time: 35 minutes
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Recipe ingredients
Sauerkraut: You can use German sauerkraut from a can or jar (the Amazon affiliate link opens in a new tab), sauerkraut sold in a vacuumed bag, or fresh kraut from the grocery store or a deli.
Sausage: I used Polish sausage - kielbasa, but this sauerkraut soup is versatile - you can use any fresh or smoked sausage like cabanossi, bratwurst, Italian sausage, chorizo, Wiener, or Frankfurters. For the last two, simply slice and add them during the last 5 minutes of cooking.
- Check out more sausage recipes: Hot Dog Pasta or Chorizo Pasta Bake.
Vegetables: Potatoes, one bell pepper, and one medium onion.
Stock: You can use chicken stock, beef broth, or vegetable broth. Homemade or from a jar is great, but if all you have are bouillon cubes, feel free to use them.
See the recipe card for complete information on ingredients and quantities.
How to make sauerkraut sausage soup?
Prepare the ingredients: Peel and chop the potatoes into small cubes. Finely chop the onions and set them aside. Chop the pepper and place it in a separate bowl. Slice the sausage into rounds.
Step #1: Heat the oil in a large Dutch oven or large pot. Cook the kielbasa slices until nicely colored on both sides. Remove them from the pot and place them on a paper towel to absorb the excess fat.
Step #2: Sautรฉ potato cubes and onions for about 3 minutes. Add pepper, paprika, marjoram, sugar, and bay leaves and stir well.
Tip: If the sausage releases too much fat in the pot, carefully pour it off, leaving only about 1-2 tablespoons for sautรฉing the onions and potatoes.
Step #3: Pour in the chicken broth, bring to a boil, and simmer on medium-low heat until the potatoes are tender.
Step #4: Add drained sauerkraut and simmer for another 10 minutes. Add sausages and reheat them for a couple of minutes.
Tips for flavor: Adjust the taste with salt, black pepper, Worcestershire sauce, and more sugar if necessary; the sausage sauerkraut soup should taste sweet and sour. Add lots of freshly ground pepper (not powder) before serving; the soup should also taste slightly peppery.
Make ahead, store, and reheat
The sauerkraut and sausage soup is best when made one day in advance, so the flavors have time to blend and improve. You can make it up to 3 days in advance.
Refrigerate leftovers in an airtight container for 3-4 days from the day you cook the soup.
You can technically freeze the leftovers, but I donโt recommend it for dishes containing potatoes, as I find their texture changes after thawing. If you choose to freeze it, let it thaw completely, reheat it, and then roughly mash the potatoes in the soup with a fork before serving.
What to serve with sauerkraut soup?
The best choice is a slice of rye bread or good, crusty bread. Serve with a dollop of sour cream.
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๐ Recipe
Sauerkraut Sausage Soup
Equipment
- Large Dutch oven or soup pot
Ingredients
- 1 lb potatoes 450 g
- 1 medium onion
- 1 red bell pepper or any other color
- 7 oz smoked sausages such as kielbasa, 200 g, Note 1
- 1 tablespoon vegetable oil
- 1 teaspoon sweet paprika powder
- 1 teaspoon marjoram or thyme
- 2 bay leaves
- 2 teaspoons granulated sugar more to taste
- 4 ยผ cups chicken stock 1 liter, Note 2
- 1 can sauerkraut 14 oz/ 400 g
- 1 tablespoon Worcestershire sauce
- 3 tablespoons parsley chopped
- fine sea salt and lots of ground black pepper
Instructions
- Preparations: Peel, wash, and chop the potatoes into small cubes. Finely chop the onions and set them aside. Chop the pepper and set it aside separately. Slice the sausage into rounds.1 lb potatoes / 450 g + 1 medium onion + 1 red bell pepper + 7 oz smoked sausages / 200 g
- Cook sausages: Heat the oil and cook the sausage slices until nicely colored and slightly crispy around the edges. Remove the sausages from the pot and place them on a paper towel to absorb excess fat. If there's too much fat in the pot, carefully pour it off, leaving only 1-2 tablespoons for sautรฉing the onions and potatoes.1 tablespoon vegetable oil
- Sautรฉ potatoes and onions for about 3 minutes. Add pepper, paprika, marjoram, bay leaves, and sugar and stir well.pepper + 1 teaspoon sweet paprika powder + 1 teaspoon marjoram + 2 bay leaves + 2 teaspoons granulated sugar
- Simmer soup: Add the stock, bring to a boil, and simmer the soup on medium-low heat until the potatoes are tender.4 ยผ cups chicken stock / 1 liter
- Add sauerkraut: Stir in the drained sauerkraut and let it simmer for another 10 minutes. Return the sausages to the pot and heat them for a few minutes.1 can sauerkraut
- Adjust the flavor with salt, pepper, Worcestershire sauce, and additional sugar if needed; the sauerkraut soup should have a sweet and sour taste. Before serving, add plenty of freshly ground black pepper, as the soup should also be slightly peppery. Sprinkle with chopped parsley before serving.1 tablespoon Worcestershire sauce + fine sea salt and lots of ground black pepper + 3 tablespoons parsley
Notes
- Sausage: I used Polish kielbasa this time, but you can use any fresh or smoked sausage, such as cabanossi, bratwurst, Italian sausage, chorizo, Wiener, or Frankfurters. For the last two options, just slice them and add them during the final 5 minutes of cooking.
- Stock: You can use chicken stock, beef broth, or vegetable broth. Homemade or jarred options work well, but if you only have bouillon cubes, feel free to use those.
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