German Sauerkraut Soup with Sausage and Potato

German sauerkraut soup with smoked sausage and potatoes is shown in a light blue bowl garnished wih parsley.

German Sauerkraut Soup with Sausage and Potato

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.

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Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 293kcal

Author: Milena Perrine

Ingredients

2 tablespoon 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 tablespoon paprika**
½ teaspoon caraway seed lightly crushed
¼ 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.

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