How to use sauerkraut?

Sauerkraut can be added to soups and stews; cooked with stock, beer or wine; served with sausages or salted meats, and is especially good with smoked fish, like hot-smoked salmon .

Where did sauerkraut soup originate?

Although "sauerkraut" is from a German word (Sauerkraut), the dish did not originate in Germany . Some claim fermenting cabbage suan cai was already practised in the days of the building of the Great Wall of China.

Is sauerkraut Chinese or German?

The pungent, puckery vegetable, which we think of as essentially German , was actually carried from China to Europe by the Tartars, who went on to create a new improved version of the pickled cabbage, fermenting it with salt, rather than rice wine.

How do Germans eat sauerkraut?

Depending on your taste, onions, bacon, juniper berries, caraway, and/or cream can be added to and cooked with the Sauerkraut. In many parts of Germany, pork ribs or pork cutlets are cooked in the Sauerkraut to give it a smokey flavor . The pork absorbs the liquid and becomes very soft and juicy.

Do you have to drain sauerkraut before cooking?

You can eat it straight from the jar (it has the best health benefits that way). If you do want to cook it, then drain and rinse it under running water then boil it for a few minutes to warm through. Czech/German, fry sliced onions in pork fat/tasteless oil. Add sliced cooking apples.

Does cooking sauerkraut destroy its benefits?

One important issue to remember is that cooking sauerkraut will kill off the probiotic bacteria that we want to consume . Even after cooking, sauerkraut is a healthy, cabbage-based dish, but it will be missing out on that probiotic boost. So, when possible, try to add your sauerkraut to your dishes uncooked.

Is sauerkraut good or bad for you?

Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals . Live sauerkraut can also contain probiotic bacteria, which are good for your gut. Some nutrients in sauerkraut may contribute to improved heart health, bone health, immune function, and inflammation.

What does sauerkraut taste like?

The taste is in the name, even if it's spelled the German way. Good sauerkraut has a sour punch, backed by acidic and salty notes . It's not sour like Sour Patch Kids or Warheads; it has a far more natural taste (close to the flavor of a pickle) that is quite delicious in big heaping doses.

What's the difference between sour cabbage and sauerkraut?

It is similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation for several weeks of whole heads of cabbage, not separate leaves or grated mass . No vinegar or boiling is required.

What is the Chinese version of sauerkraut?

Suancai (also called suan tsai and Chinese sauerkraut; lit. 'sour vegetable') is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used and the method of production.

German Sauerkraut Soup with Sausage & Potatoes (Traditional Recipe) (2024)

How to make a hearty German sauerkraut soup with potatoes and authentic spices.

Go straight to the Recipe Card or
Read on for a few relevant tips and step by step pictures (1 min)

Sauerkrautsuppe – a favorite of a Nation

While sauerkraut in general and soups featuring it as the main ingredient are popular across Eastern Europe and Russia, in Germany they are held in especially high esteem and are frequently prepared with an array of other vegetables like carrots and celery.

Of all the different preparation styles we’ve tried during our travels over the years, this recipe is our favorite. It’s hearty, yet not too filling, it combines the unique mild tanginess of German kraut with the very compatible flavors of caraway, paprika and smoked sausage.

Most German lagers go well with it, but we particularly like to enjoy it with a Munich Helles.

While there are many regional variations, the key to all authentic German sauerkraut soup recipes is of course to use high-quality traditional ingredients.

Ingredients for this Sauerkraut Soup Recipe

Cooking oil. To saute the onions. A traditional alternative is bacon grease from speck. See Variations below.

Onion. To help form the savory base. Sometimes the onions are cooked until caramelized, with a bit of sugar, but most frequently they are only sauteed until translucent.

Sauerkraut. Use naturally fermented, mild flavored German sauerkraut – today most well stocked grocery stores will carry it. Drain and rinse it before adding it.

Bay leaf & caraway. In Germany both are traditionally used in combination with sauerkraut. A single bay leaf is enough to flavor the soup. Grind or at least lightly crush the caraway seeds to release more of their unique earthiness.

Chicken broth. As rich and flavorful as you can find. We like to use homemade when we have it.

How to Make Traditional German Sauerkraut Soup

These pictures demonstrate the general instructions. For a consise format print the Recipe Card below.

Start by heating the oil in a large soup pot and sauté the onions until they just begin to brown. Add the sauerkraut and the bay leaf and sauté briefly.
Next add the chicken stock, potatoes, seasonings and bring to a gentle boil. Lower the heat and simmer over medium heat until the potatoes are tender.
Stir in the cream in the end and keep warm while you brown the smoked sausage. Serve with a small heap of sausage bites and garnish with a pinch of paprika and some parsley.

A bowl of Bavarian creamy sauerkraut soup with sausage goes really well with Munich helles lager.

Variations

This is just one way to make a German sauerkraut soup, common in the South of the country. Overall numerous recipes exist – some soup dishes are clear, some thicker, some without the potatoes, some without the sausage. Sometimes even fresh cabbage is added to tune down the sauerkraut flavors or sauerkraut juice to enhance them.

Here are a few popular ways to customize our basic recipe.

Bacon – Use about 1/2 cup of thick cut smoked bacon, cut into strips. Render the fat in the soup pot, then saute the onion in it (bacon bits stay) and proceed with the recipe. Omit the sausage.
Ham bone – sauerkraut soup can benefit from having a ham bone simmer it for added flavor.
Tomato sauce/tomato paste – add before the chicken stock to create Rote Sauerkrautsuppe (red sauerkraut soup). About 1/2 cup sauce or 2 tbsp paste.
Skip the potatoes – for a less filling version simply do not add the potatoes. You may increase the quantity of sauerkraut to 3 cups.
Skip the cream – if you do not add heavy cream at the end the soup will have a relatively clear broth, especially if you also skip the potatoes. A dollop of crème fraîche or sour cream with each serving is recommended.

Storage and Reheating Leftovers

Place leftover soup in an airtight container in the fridge. It will keep well for a week. To reheat simply warm through over medium heat in a suitably sized pot.

Other Recipes You Might Like

Pork and Sauerkraut in Oven
Braised Sauerkraut and Bratwurst
Sauerkraut Salad with Apples
Sauerkraut Balls (with Bratwurst or Vegetarian)
Sauerkraut Pizza
Alsatian Choucroute Garnie with Smoked Meats

German Sauerkraut Soup with Sausage & Potato

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Traditional German sauerkraut soup with potatoes. Topped with seared smoked frankfurter and garnished with parsley. Several possible variations to the main recipe. Serves 4 to 6 depending on portion size.

Ingredients

2 tbsp olive or vegetable oil
1 medium onion,diced
2 medium Yukon Gold potatoes, peeled and diced
2 cups drained and rinsed sauerkraut*
1 bay leaf
4 cups chicken broth
1 tbsp paprika**
1/2 tsp caraway seed, lightly crushed
1/4 cup heavy cream***
2 Frankfurters (lightly smoked hot dogs), chopped
parsley, for garnish

Instructions

1. In a soup pot over medium heat sauté the diced onions in the oil until they just start to brown. Add the sauerkraut and the bay leaf, stir and sauté for about 30 seconds.

2. Add the chicken stock, the diced potatoes, paprika, caraway, salt and pepper. Stir and bring to a gentle boil. Lower the heat, cover and simmer until the potatoes are tender (about 20-25 minutes).

3. Stir in the heavy cream*** in the end and keep warm while you brown the smoked sausage in a skillet. Serve topped with sausage and garnish with parsley and a pinch of paprika.

Notes

* German, naturally fermented. If using the milder Bavarian style sauerkraut typically packed with caraway seed you may reduce the caraway seed or leave it out. Do not use American vinegar soured sauerkraut - it's harsh flavor will alter how the soup tastes.

**Sweet paprika - you may increase the quantity if you like it. If using smoked paprika you may reduce the quantity as it tends to be a bit strong for some tastes.

***You may leave it out or substitute with crème fraîche or sour cream. Alternatively you could leave it out and serve with a generous dollop of crème fraîche/sour cream for diners to stir in themselves. Finally, if you don't have heavy cream handy you can use whole milk, half and half or regular light cream. In order for it not to curdle due to its lower fat content (compared to heavy cream) first add a bit of soup broth to it to temper it and then gradually stir it into the soup.

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 293Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 1799mgCarbohydrates: 28gFiber: 6gSugar: 6gProtein: 9g

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