German Sauerkraut Soup

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. 

Paprika. You can use either sweet or smoked paprika or both. It creates a beautiful color for the soup, adds a balancing earthy sweetness and if smoked - its distinctive aroma.

Salt & pepper. To taste, to season the soup. 

Potatoes. Use a starchy or all-purpose variety such as Russet or Yukon Gold. Peel, dice and rinse before adding to soup. The starch released during simmering will naturally thicken the soup.

Cream. Optional. Use heavy cream if you do add it. You can also substitute with crème fraîche or full fat natural sour cream. 

Sausage. Use lightly smoked Frankfurter hot dogs (Frankfurter Würstchen) or something similar. Their flavor ties perfectly with the hearty soup. 

How to Make Traditional German Sauerkraut Soup 

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

1. 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. 
2. 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. 
3. 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.

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 ½ 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 ½ cup sauce or 2 tablespoon 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.

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