Sauerkraut Soup Recipe

This hearty soup is a delicious way to enjoy the tangy flavor of sauerkraut. It’s perfect for a cold winter day and can be easily customized to your taste.


  • Olive oil
  • Bacon (chopped)
  • Onion (chopped)
  • Celery (chopped)
  • Carrots (sliced)
  • Potatoes (peeled and diced)
  • Chicken broth
  • Water
  • Sauerkraut (rinsed and drained)
  • Bay leaf
  • Dried thyme
  • Smoked sausage (optional, diced)
  • White beans (canned, optional)
  • Salt and pepper
  • Fresh dill (chopped, for garnish)
  • Sour cream or creme fraiche (for garnish)


  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon and set aside.
  2. Add onion, celery, and carrots to the pot and cook until softened, about 5 minutes.
  3. Add potatoes, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
  4. Add sauerkraut, bay leaf, and thyme to the pot. Simmer for an additional 10 minutes, or until sauerkraut is heated through.
  5. If using, add smoked sausage and white beans to the pot and heat through.
  6. Season soup with salt and pepper to taste.
  7. Serve hot garnished with reserved bacon, chopped fresh dill, and a dollop of sour cream or creme fraiche.

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