sauerkraut soup recipe
The Best sauerkraut soup recipe
This soup is perfect for any occasion—whether it’s a cozy family dinner, a quick lunch for a busy weeknight, or even a light meal when we’re hosting guests. The tangy crunch of the sauerkraut adds a freshness that balances the richness of the broth, making it feel fresh and lively. Plus, it’s a great way to use up any leftover veggies or meat in the fridge, so it’s always a win. My kids swear by it, and I’ve even had neighbors ask for the recipe after trying it at our house. It’s the kind of dish that feels like a secret, but it’s really just a simple, honest meal that everyone can enjoy.
Classic Sauerkraut Soup with Crispy Potatoes
A hearty, tangy soup that balances the sharpness of sauerkraut with tender potatoes and savory broth. Perfect for cold days, this dish is simple yet deeply satisfying.
🥘Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp dried thyme
- 4 cups sauerkraut, drained
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh parsley
👨🍳Directions
-
1
Preheat oven to 400°F. Toss cubed potatoes with olive oil and thyme, then spread on a baking sheet. Roast for 25–30 minutes until golden and tender. -
2
In a large pot, sauté onion, carrots, and celery in a little oil until softened (about 5 minutes). Add broth, diced tomatoes, and tomato paste. Simmer for 10 minutes. -
3
Add drained sauerkraut to the pot and simmer for 10 more minutes. Stir in roasted potatoes and heat through. -
4
Remove from heat, sprinkle cheese and parsley on top, and let melt slightly before serving.
🔧Equipment
- Large pot
- Skillet
- Whisk
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sauerkraut Soup with Crispy Potatoes Works
❓ Frequently Asked Questions About Sauerkraut Soup with Crispy Potatoes
1. What is the best way to prepare the fermented flavors in this sauerkraut soup?
Use the fermented sauerkraut as-is in the soup base, simmering it gently for about 15–20 minutes to meld its tangy, probiotic-rich flavors. For extra depth, strain out some of the liquid and reduce it slightly before adding it back, then stir in a splash of apple cider vinegar or a pinch of caraway seeds to enhance the depth.
2. Can I make this soup ahead of time, and if so, how should I store it?
Yes, this soup tastes even better the next day as flavors deepen. Store it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a splash of broth or water if it’s too thick. Avoid reheating in the microwave if possible, as it can make the texture gummy.
3. What substitutions can I make if I don’t have fresh sauerkraut?
If fresh sauerkraut isn’t available, use high-quality fermented sauerkraut (look for brands with minimal additives). For a milder flavor, blend in a small amount of kimchi or sauerkraut juice with the soup. If you’re in a pinch, a small portion of pickled vegetables (like red onions or carrots) can add a similar tang, though the probiotic benefits will be less pronounced.
4. How do I know when the soup is done, and what should I look for?
The soup is ready when the vegetables are tender but still crisp, and the broth has thickened slightly. Check for doneness by tasting a spoonful—it should be rich and savory with a satisfying balance of acidity. If the soup feels too thin, simmer it uncovered for another 5–10 minutes to reduce further. The edges of the potatoes and carrots should pull away slightly from the sides of the pot when you lift them with a spoon.
