If you’re looking for a comforting, hearty meal that’s full of flavor and unique twist, this Sauerkraut Soup Recipe is exactly what you need. I absolutely love this soup because the tangy sauerkraut blends perfectly with the creamy soups and smoky Polish sausage, creating a harmony of tastes that feels like a warm hug on chilly days. It’s the kind of dish you’ll want to make again and again, especially when you crave something both robust and soothing.
When I first tried this Sauerkraut Soup Recipe, I was surprised how simple ingredients came together into something so memorable. Whether you’re making it for a cozy family dinner or as a crowd-pleasing potluck dish, it works beautifully. Plus, it’s a great way to enjoy sauerkraut beyond just a side—this recipe transforms it into the star of the show!
Why You’ll Love This Recipe
- Deep, Balanced Flavor: The mix of sauerkraut’s tang and creamy soups creates a rich, savory broth you’ll crave.
- Easy Prep: Brown the sausage, combine ingredients in the slow cooker, and let it work its magic.
- Flexible Cooking Time: Use high or low heat depending on your schedule without losing flavor or texture.
- Family Favourite: My loved ones always ask for seconds and I bet yours will too.
Ingredients You’ll Need
Every ingredient here plays a role in building that layered flavor I adore. From the smoky Polish sausage to the bright tang of sauerkraut, you’ll see how they harmonize effortlessly. When shopping, look for good-quality sausage and sauerkraut with juice to keep things extra flavorful.
- Polish sausage: The smoky, garlicky flavor is key and adds a hearty protein punch.
- Vegetable oil: Use for browning the sausage without burning.
- Sauerkraut with juice: This provides the soup’s signature tang, so don’t rinse it.
- Sliced potatoes: Canned works well and saves time—just drain before adding.
- Carrots: Fresh or frozen are great for sweetness and texture.
- Onion: Adds a subtle sweetness when cooked down.
- Cream of chicken soup: Brings creaminess and depth to the broth.
- Cream of mushroom soup: Adds earthiness and velvety richness.
- Chicken broth: Forms the soup’s flavorful, light base.
- Dill weed: A classic herb that compliments sour flavors beautifully.
- Minced garlic: Enhances overall aroma and taste.
- Sea salt: To balance and elevate flavors.
- Black pepper: Adds a gentle heat without overpowering.
- Water: Helps balance consistency without diluting flavor.
Variations
One thing I love is making this Sauerkraut Soup Recipe your own. I often tweak the veggies or seasonings depending on what I have in the fridge, so don’t be afraid to experiment. It’s forgiving and still tastes amazing!
- Spicy Kick: Adding a pinch of red pepper flakes or cayenne brings a lovely heat that my family enjoys on colder nights.
- Meat Swap: Sometimes I use kielbasa or smoked sausage instead of Polish sausage—both work great if that’s what you have on hand.
- Vegetarian Version: Skip the sausage and use extra mushrooms plus vegetable broth for a delicious meatless twist.
- More Veggies: Throwing in cabbage or celery adds extra crunch and nutrition if you want bulk and texture.
How to Make Sauerkraut Soup Recipe
Step 1: Brown the Sausage
Slice your Polish sausage into bite-sized coins—this is my go-to size because it’s easy to eat and distributes well throughout the soup. Heat oil in a skillet over medium-high heat, then add the sausage slices. Flip often so each piece browns nicely without burning. Once browned and smelling amazing, place them on paper towels to drain excess oil. This step is crucial because it adds that smoky, caramelized flavor to the soup.
Step 2: Prep the Slow Cooker Base
Coat your crock pot with some non-stick cooking spray or grab a liner to make cleanup a breeze. In a mixing bowl, blend together the cream of chicken soup and cream of mushroom soup with the chicken broth and water. This mixture forms a creamy, flavorful base that will soak into the veggies and sausage.
Step 3: Combine Everything
Stir in the sauerkraut (with its juice!), diced onion, carrots, drained sliced potatoes, and browned sausage into the creamy broth mixture. Then season with dill weed, minced garlic, salt, and black pepper. Give everything a good stir to distribute the flavors evenly.
Step 4: Slow Cook to Perfection
Cover your crock pot and cook on high for about 4 hours or on low for up to 8 hours. I prefer the low and slow method when I’m home because the flavors meld together beautifully and the vegetables get tender just right. Just keep an eye on the soup if it’s your first time, but don’t be afraid to let it simmer longer for deeper flavor.
Pro Tips for Making Sauerkraut Soup Recipe
- Don’t Rinse the Sauerkraut: The juice holds key flavor and helps balance the richness of the creamy soups.
- Brown Sausage Well: Proper browning adds depth and a pleasing texture you’ll notice in every bite.
- Use Slow Cooker Liners: They save you precious cleanup time and keep your pot in great shape.
- Adjust Seasonings Last: Taste before serving and add salt or pepper as needed to suit your palate.
How to Serve Sauerkraut Soup Recipe
Garnishes
I usually top my bowls with a sprinkle of fresh chopped parsley or dill to add a burst of color and brightness. Sometimes I throw on a dollop of sour cream for extra creaminess—it cuts through the tangy sauerkraut in the best way. A fresh cracked black pepper finish doesn’t hurt either!
Side Dishes
This soup pairs wonderfully with a crusty bread or hearty rye toast for dipping. I also like serving it alongside a simple green salad to lighten things up if you’re feeding a crowd. My family loves it with soft pretzels for a more traditional Central European vibe.
Creative Ways to Present
For special dinners, try serving the Sauerkraut Soup Recipe in mini bread bowls—everyone loves the rustic look and that extra bite of bread. You could also add a garnish of crispy fried onions on top for a crunchy surprise. I once made a big batch for a holiday party and topped each bowl with a small sausage coin paired with a fresh dill sprig—everyone thought I ordered takeout from an upscale spot!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find that the flavors develop even more overnight. It stays good for about 3-4 days, so if you’re meal prepping, it’s perfect to enjoy throughout the week.
Freezing
Freezing Sauerkraut Soup Recipe works wonderfully too! Just portion into freezer-safe containers or bags and freeze for up to 3 months. When I thaw mine, I often find the potatoes can get a bit softer, but the overall taste stays great—just reheat gently on the stove.
Reheating
I reheat leftovers slowly on the stove over medium-low heat, stirring occasionally to prevent sticking. This keeps the soup creamy and avoids breaking apart the sausage or vegetables. Sometimes I add a splash of broth or water if the soup thickens too much.
FAQs
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Can I make this Sauerkraut Soup Recipe on the stove instead of a slow cooker?
Absolutely! Brown the sausage in a large pot, add all other ingredients, and simmer gently for about 45 minutes to an hour until vegetables are tender and flavors meld. Just watch the heat to avoid scorching the creamy base.
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Is it necessary to use both cream of chicken and cream of mushroom soup?
Using both adds a nice balance of flavor—chicken soup lends richness while mushroom soup brings subtle earthiness. However, if you only have one, you can use just one type and still have a delicious soup; the texture might be slightly different but still comforting.
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Can I use fresh sauerkraut instead of canned?
Fresh sauerkraut can work if it’s properly fermented and tangy. The key is to include enough of the sauerkraut juice because that acidity is essential to the soup’s flavor profile. Taste as you go and adjust seasonings if using fresh.
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Can this soup be made vegetarian?
Yes! Simply swap out the sausage for hearty mushrooms or smoked tofu and use vegetable broth instead of chicken broth. The creamy soups also help maintain richness without meat.
Final Thoughts
This Sauerkraut Soup Recipe feels like a delicious secret I’m happy to share with you. It’s one of those dishes that’s cozy enough for quiet nights but flavorful enough to impress company. I hope you enjoy making and eating it as much as I do—trust me, once you try it, this soup will become a staple in your kitchen!
Print
Sauerkraut Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Polish
Description
This hearty Sauerkraut Soup combines tangy sauerkraut, savory Polish sausage, and tender vegetables in a creamy broth made from chicken and mushroom soups. Slow-cooked to perfection, it’s a comforting and flavorful meal perfect for chilly days.
Ingredients
Sausage
- 1 pound Polish sausage
Vegetables and Sauerkraut
- 1 1/2 cups sauerkraut with juice
- 15 ounce can sliced potatoes, drained
- 1 1/2 cups carrots, diced or sliced
- 1 onion, finely diced
Soups and Broth
- 10.75 ounce can cream of chicken soup
- 10.75 ounce can cream of mushroom soup
- 4 cups chicken broth
- 2 1/2 cups water
Seasonings and Oil
- 1 tablespoon vegetable oil
- 1 teaspoon dill weed
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Sausage: Slice the smoked Polish sausage or Kielbasa into bite-sized coin shapes to ensure even cooking and easy serving.
- Brown the Sausage: Heat vegetable oil in a skillet over medium-high heat. Add the sliced sausage and flip frequently until browned on all sides. Remove the sausage and place on a plate lined with paper towels to drain excess oil.
- Prepare the Crock Pot: Lightly coat the crock pot with non-stick cooking spray or use a crock pot liner to prevent sticking and ease cleanup.
- Mix Soups and Broth: In a bowl, blend the cream of chicken soup, cream of mushroom soup, chicken broth, and water thoroughly until smooth to create a creamy base for the soup.
- Combine Ingredients: Add the sauerkraut with its juice, drained sliced potatoes, diced carrots, finely diced onion, and browned sausage to the crock pot.
- Add Seasonings: Sprinkle in dill weed, minced garlic, sea salt, and black pepper over the combined ingredients in the crock pot.
- Cook the Soup: Pour the blended soup and broth mixture over all the ingredients. Cover the crock pot with its lid and cook on high for 4 hours or alternatively on low for up to 8 hours until vegetables are tender and flavors meld.
Notes
- Using a crock pot liner makes cleanup much easier and prevents the soup from sticking to the pot.
- Adjust the salt according to your taste, especially considering the saltiness of sauerkraut and broths.
- For added heat, consider adding a pinch of crushed red pepper flakes.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- For a thicker soup, mash some of the potatoes after cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
