Easy Sauerkraut Soup Recipe – Savory And Spicy Notes

“Embark on a culinary adventure with our Sauerkraut Soup Recipe, a tantalizing blend of tangy, savory, and hearty flavors. Dive into the world of fermented delight as you meld the zesty zing of sauerkraut with rich meats and a symphony of vegetables. Each simmering step unfolds layers of depth and complexity, transforming humble ingredients into a bowl of comforting bliss. Embrace the unique, savor the boldness, and let this Sauerkraut Soup be your gateway to a world of robust and satisfying tastes.”

Contents show

Immerse your senses in the robust, aromatic world of Sauerkraut Soup Recipe. A hidden gem within global gastronomy, this soup combines the earthy charm of traditional European cuisine with a tantalizing hint of contemporary flair. 

Sauerkraut Soup Recipe

Its heritage, steeped in centuries of nurturing comfort food, speaks volumes of time-honored culinary wisdom. Each spoonful carries the familiar crunch of sauerkraut, brilliantly melding with a rich, savory broth. 

Intertwining flavors of smoky meats and earthy root vegetables play a symphony of taste, igniting a warmth that spreads through your entire being.

Indulge in the experience of preparing this hearty concoction, an act as comforting as consuming the dish itself. 

As the delicate aroma of the simmering soup wafts through your home, it creates a tapestry of rich sensory experiences bound to beckon even the most discerning palate.

Our Sauerkraut Soup Recipe isn’t just a meal; it’s a journey through the heart of rustic, authentic gastronomy.

What Is A Sauerkraut Soup Recipe?

Sauerkraut Soup is a hearty, comforting dish rooted in Central and Eastern European culinary traditions. It features fermented cabbage, or sauerkraut, as its star ingredient and other ingredients like meat, potatoes, and various spices. 

The result is a rich, tangy, and savory broth brimming with a unique combination of flavors. Not just a soup; it’s a delightful marriage of taste and texture, offering a comforting, nourishing experience with every spoonful.

History Of Sauerkraut Soup Recipe

The origins of Sauerkraut Soup trace back to Central and Eastern Europe, where fermentation has been a popular method for preserving food for centuries. Sauerkraut, the star ingredient, emerged as a preservation triumph, offering nutrition and flavor through long, harsh winters. 

This soup evolved to utilize this preserved cabbage, crafting warming, hearty meals in colder climates. Regions such as Germany, Poland, and Slovakia have variations, reflecting unique local flavors and ingredients. 

Over time, this humble, comforting dish has crossed borders, inviting food lovers worldwide to partake in its rustic, tangy charm.

Interesting Facts About Sauerkraut Soup Recipe

  • Versatility is a hallmark of Sauerkraut Soup Recipe. Depending on regional variations, it can include different meats (like pork, sausage, or even fish in some coastal areas), vegetables, and spices.
  • The use of sauerkraut in the soup provides a unique tangy flavor and a bounty of health benefits. Fermented foods like sauerkraut are rich in probiotics, which support gut health.
  • The soup’s origins are intertwined with the history of preservation techniques. Before refrigeration, fermenting cabbage into sauerkraut was a practical way to extend its shelf life and nutritional value through the winter months.
  • Although typically a winter dish, different versions of Sauerkraut Soup can be enjoyed year-round. In the summer months, chilled variations are common in some regions.
  • Sauerkraut Soup is often a feature in traditional European Christmas meals, symbolizing good luck and abundance for the coming year.
  • Every region, and even every family, may have their own ‘secret’ ingredient or method to enhance the soup’s flavor, texture, or nutritional profile, making it a truly customizable dish.

What Makes The Sauerkraut Soup Special?

Sauerkraut Soup recipe holds a distinctive charm that stems from its unique blend of simplicity and complexity. The star ingredient, sauerkraut, brings a signature tangy flavor and a range of health benefits from its rich probiotic content. 

This soup truly represents the power of fermentation, turning simple cabbage into a nutritional powerhouse. Moreover, it encapsulates traditional European comfort food’s heartiness while being versatile enough to welcome regional and personal variations. 

It’s a culinary symbol of preservation, resilience, and homely warmth. Its preparation, deeply steeped in tradition, has transcended borders and weathered the test of time, giving it a special place in global cuisine.

Sauerkraut Soup Recipe

Ingredients List

IngredientsQuantity
Dried mushrooms1/3 cup
Boiling water1 1/2 cups
Sauerkraut (with juice), jar1 (32 ounce)
Water1 1/2 quarts
Barley1/2 cup
Butter5 tablespoons
Onion, finely diced1
All-purpose flour5 tablespoons
SaltTo taste
PepperTo taste

Ingredient Tips 

  • Sauerkraut: Choose high-quality, naturally fermented sauerkraut for the best flavor. If your sauerkraut is too tangy, rinse it lightly to reduce the acidity.
  • Meat: You can use a variety of meats like smoked sausage, pork, or even bacon. Feel free to experiment based on your preferences or dietary needs.
  • Vegetables: Classic choices include potatoes, carrots, and onions. But don’t hesitate to add or swap with your favorites.
  • Broth: Homemade stock can significantly enhance the flavor. If using store-bought, use a low-sodium version to control the salt level.
  • Spices: Traditional recipes often include bay leaves, caraway seeds, and paprika. Adjust these to taste. Fresh herbs, like dill or parsley, can be added near the end for freshness.
  • Creaminess: Add a dollop of sour cream or a splash of heavy cream to give your soup a creamy touch.

Can You Vary The Recipe With Other Ingredients? 

The recipe for Sauerkraut Soup recipe can be varied according to dietary preferences or restrictions. Here are some adaptations:

  • Keto: Omit potatoes and carrots, which are higher in carbs. Include more low-carb vegetables like zucchini or bell peppers, and increase the meat or add a slice of higher-fat meat like bacon.
  • Paleo: Ensure the sausage or other meats are paleo-compliant, without additives or sugars. Substitute the potatoes with sweet potatoes or turnips.
  • Gluten-Free: Most ingredients in the soup are naturally gluten-free. Ensure that any added meats, especially sausages, are free from gluten fillers.
  • Whole30: Use compliant sausage or meat, and ensure the sauerkraut and broth do not contain any non-compliant additives or sugars. Potatoes are Whole30-compliant so that they can remain.
  • Vegetarian/Vegan: Substitute the meat with hearty mushrooms like portobellos for a similar texture. Use vegetable broth instead of meat broth. For a creamy vegan soup, add coconut cream instead of dairy cream.
ingredients of soup

Recipe Directions

  • In a large heatproof bowl, add the dried mushrooms and pour 4 cups of boiling water over them. Let the mushrooms steep for about 20 minutes, allowing them to rehydrate and infuse the water with their rich flavor. Once done, remove the mushrooms from the liquid, squeeze out any excess liquid, and finely chop them. Keep the mushroom-infused water for later use.
  • In a soup pot, combine the sauerkraut, its juice, and 4 cups of water. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, allowing the sauerkraut to soften and the flavors to meld.
  • After the initial simmering, add the chopped rehydrated mushrooms and the reserved mushroom water to the pot. Continue to simmer the soup for an additional hour, allowing the flavors to deepen and develop.
  • Rinse the pearl barley under cold water until the water runs clear. Add the rinsed barley to the soup and continue cooking until the barley is tender, which should take about 20-25 minutes. Stir occasionally to prevent sticking.
  • While the barley cooks, prepare the thickening agent for the soup. In a separate skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until they become translucent and lightly browned.
  • Sprinkle the all-purpose flour over the sautéed onions and stir continuously for about 2 minutes, creating a roux to thicken the soup.
  • Take a ladleful of the hot soup liquid and gradually add it to the onion-flour mixture while stirring vigorously. This will help to avoid lumps and ensure the roux blends smoothly with the soup.
  • Transfer the onion mixture with the soup liquid back to the main soup pot and stir well to incorporate the thickening agent into the soup, giving it a creamy consistency.
  • Season the soup with salt and pepper to your taste preference, enhancing the delightful blend of mushroom and sauerkraut flavors.
  • If the soup is too thick, you can add some sauerkraut juice to achieve your desired consistency, adjusting it to your liking.
  • Serve the hearty and flavorful Mushroom and Sauerkraut Soup hot, either as a comforting meal or a delightful appetizer. Pair it with crusty bread or a dollop of sour cream for an extra touch of creaminess and enjoy the heartwarming flavors of this delightful soup.
healthy soup

Variations, Add-Ons And Toppings

Sauerkraut Soup lends itself to a plethora of variations, add-ons, and toppings to cater to diverse palates:

  • Variations: Incorporate proteins like smoked sausage, beef, or fish. For a vegetarian twist, add hearty mushrooms or legumes like lentils.
  • Additional Vegetables: Toss in extra veggies such as bell peppers, peas, or zucchini for a nutritional boost.
  • Spices and Herbs: For added depth, experiment with spices like paprika, caraway seeds, or crushed garlic. Fresh herbs like dill or parsley can be stirred in at the end for a fresh finish.
  • Add-Ons: Consider adding cooked bacon bits for a smoky flavor. A spoonful of grainy mustard can also enhance the soup’s tanginess.
  • Toppings: Serve with a dollop of sour cream or a sprinkle of shredded cheese for creaminess. Croutons or a side of crusty bread make a great crunchy complement.
  • Heat: A dash of hot sauce or sliced fresh chili can increase the heat for those who love a spicy kick.

How Can You Scale The Recipe?

Scaling the Sauerkraut Soup recipe up or down is straightforward, and it depends on the number of servings you need.

Scaling Up

  • Multiply each ingredient by the factor you need. For example, if the recipe serves 4 and you need to feed 8 people, you would double every ingredient.

Scaling Down

  • Divide each ingredient by the factor you need. If the recipe serves 4 and you’re only cooking for 2, halve the quantities of each ingredient.

What Is Used For Garnishing?

Garnishing Sauerkraut Soup can add visual appeal and an extra layer of flavor. Here are some popular choices:

  • Fresh herbs: Sprigs of fresh dill, parsley, or chives not only lend a pop of color but also a fresh, aromatic finish.
  • Sour cream: A dollop of sour cream can provide an incredible, creamy contrast to the tangy, hot soup.
  • Croutons or rye bread: For textural contrast, sprinkle croutons or serve with a side of hearty rye bread.
  • Shredded cheese: A light sprinkle of cheese like Gruyère, Swiss, or a sharp Cheddar can melt into the hot soup, adding a layer of savory richness.
  • Bacon bits: Crisp, cooked bacon bits sprinkled on top can add a smoky crunch.
  • Sliced chilies or a dash of hot sauce: This can add an exciting kick to each spoonful for those who enjoy a bit of heat.
Sauerkraut Soup Recipe

Can I Make Sauerkraut Soup Recipe In A Slow Cooker Or Instant Pot?

Sauerkraut Soup can be easily adapted for both slow cookers and Instant Pots.

Slow Cooker

  • After sautéing the onions and making the roux (flour and onion mixture) on the stovetop, you can transfer all ingredients to the slow cooker
  • Cook on low for 6-8 hours or high for 4-5 hours. This method allows for a longer infusion of flavors, making it even more delicious.

Instant Pot

  • Using the sauté function, you can cook the onions directly in the Instant Pot. After adding the other ingredients, close the lid, set the valve to sealing, and cook on high pressure for about 25-30 minutes
  • Allow for a natural pressure release for about 15 minutes before quickly releasing the rest of the pressure.

Can I Use Store-Bought Broth, Or Should I Make My Own?

Whether you use store-bought broth or make your own depends on your time, taste preferences, and dietary needs.

Store-Bought Broth

  • It is a convenient option that can save a lot of time. There are many varieties available, including low-sodium and organic options. Just be sure to choose a brand with a flavor profile you enjoy and check the label for any potential allergens or ingredients you may be avoiding, like MSG or added sugars.

Homemade Broth

  • Making your broth can be very rewarding if you have the time and ingredients. Homemade broth allows you full control over the flavor and sodium content. You can also make a large batch and freeze it in portions for future use.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

One of the most significant aspects of Sauerkraut Soup is its adaptability to various ingredients based on personal preferences or what you have on hand.

  • Meat: Traditionally, this soup uses smoked sausage or pork. However, you can substitute it with chicken, beef, turkey, or game meats like venison. Smoked meats particularly complement the tangy sauerkraut.
  • Fish: While less traditional, you could incorporate fish or seafood into the soup. Try sturdy fish like salmon or cod, or add shrimp for a unique twist.
  • Pasta: The recipe you’ve mentioned uses barley. However, you could replace it with pasta. Small shapes like orzo, ditalini, or egg noodles could work well. For a gluten-free option, you can use rice or quinoa.
  • Vegetables: The beauty of this soup is that you can add virtually any vegetables you have on hand. While sauerkraut is the key player, other veggies like bell peppers, zucchini, peas, or spinach can be included. Root vegetables like carrots, parsnips, or potatoes are also commonly used.
Sauerkraut Soup Recipe

Success Tips – Tips And Tricks For Making Soup 

Creating a delectable soup is an art, and with a few tips and tricks up your sleeve, you can transform a good soup into a great one:

Success Tips

  • Quality Sauerkraut: Choose high-quality sauerkraut, whether homemade or store-bought. Look for sauerkraut with natural fermentation for the best flavor.
  • Balance Sourness: Taste the sauerkraut before using it in the soup. Adjust the quantity based on personal preference, as the level of sourness can vary.
  • Combine Broths: Use a combination of chicken or vegetable broth with water for the soup base. This provides a good balance of flavor without overpowering the sauerkraut.
  • Sauté Aromatics: Begin by sautéing onions and garlic in oil or butter to create a flavorful foundation for the soup.
  • Select Potatoes Wisely: Choose waxy potatoes like Yukon Gold, as they hold their shape well during cooking and add a creamy texture to the soup.
  • Add Carrots for Sweetness: Include carrots to add a touch of sweetness, balancing the sourness of the sauerkraut.
  • Season with Bay Leaves: Use bay leaves to enhance the overall flavor. Remove them before serving to prevent an overpowering taste.

Prepping Tips

  • Organize your ingredients: Have all your ingredients prepped and ready before you start cooking. It ensures a smooth and stress-free cooking process.
  • Chop consistently: Keep the size of your ingredients similar. It ensures even cooking and a balanced flavor and texture in every spoonful.
  • Rinse Grains: Always rinse grains like barley or rice under cold water until the water runs clear. It removes excess starch and prevents a gummy texture.

Cooking Time Tips

  • Sauté Vegetables: Begin by sautéing your vegetables (like onions or carrots) until soft. It helps to release their flavors and adds depth to the soup.
  • Bloom Spices: If you’re using spices, add them during the sautéing stage to “bloom” them. This heat treatment releases the essential oils, enhancing the flavors.
  • Use Homemade Stock: Whenever possible, use homemade stock or broth. It’s more flavorful and less sodium-laden than most store-bought versions.
  • Cook Low and Slow: Allow your soup to simmer gently rather than boiling vigorously. This slow cooking helps the flavors meld together and prevents ingredients from breaking down too quickly.
  • Adjust Seasoning at the End: As soups simmer, their flavors concentrate. Always make your final seasoning adjustment (salt, pepper, herbs) at the end of cooking.
  • Give it a Rest: If time allows, let the soup rest for a while before serving. It allows the flavors to meld together more harmoniously.
Healthy soup

Nutritional Values

Discover the nutritional powerhouse of sauerkraut soup! The hearty soup is packed with essential vitamins, minerals, and probiotics. It offers a low-calorie, high-fiber option that supports digestion and boosts immunity. Indulge in a bowl that nourishes both body and taste buds!

What Are The Total Calories In The Soup?

To determine the total calories in your Sauerkraut Soup, you must add the calories for all the ingredients used. However, knowing the precise amounts of each ingredient in your recipe must provide an accurate calorie count. However, based on the ingredients used in this recipe, a typical serving contains 200 to 250 kcal of calories. It can vary based on what additional ingredients you add or remove.

Dietary Restrictions Of Sauerkraut Soup

Sauerkraut Soup can be adjusted to meet various dietary restrictions, but as traditionally prepared, there are a few potential dietary considerations to keep in mind:

  • Gluten: Barley, a common ingredient in Sauerkraut Soup, contains gluten. Those with gluten sensitivities or celiac disease should avoid it or substitute it with a gluten-free grain like rice or quinoa.
  • Dairy: If the butter is used to sauté onions or if the soup is served with a dollop of sour cream, those with lactose intolerance or following a strict vegan diet would need to avoid it or use non-dairy alternatives.
  • Meat: Traditionally, this soup contains meat. Vegetarians and vegans will need to omit this or use a plant-based substitute.
  • Allergens: Depending on the specific recipe, watch out for common allergens like wheat (in barley) and potential cross-contamination in processed products.
  • Low Sodium Diet: Sauerkraut can be high in sodium, so those on a sodium-restricted diet should be cautious. Rinsing the sauerkraut before use can help reduce its sodium content.

Health Benefits Of The Sauerkraut Soup

Sauerkraut Soup, apart from being a delicious comfort food, also offers several health benefits thanks to its wholesome ingredients. Here are some potential benefits:

  • Rich in Probiotics: Sauerkraut is fermented cabbage packed with probiotics, beneficial bacteria that aid digestion and boost gut health.
  • High in Vitamins and Minerals: Sauerkraut is also high in Vitamin C and Vitamin K, iron, and manganese. If you’re adding various vegetables to the soup, you’ll also benefit from their vitamins and minerals.
  • Fiber-Rich: Adding barley or other grains and vegetables in the soup increases the fiber content, which is beneficial for digestion, helps control blood sugar levels, and promotes a feeling of fullness.
  • Lean Proteins: If prepared with lean meat, the soup can be a good source of protein, vital for building and repairing tissues in the body.
  • Hydration: Soups, by nature, contribute to daily fluid intake, aiding in hydration.
  • Antioxidant properties: Depending on the specific vegetables used, this soup can be a good source of antioxidants, which protect the body’s cells from damage.

Nutrition Table 

Nutrition table

How Can I Make Sauerkraut Soup Lower In Sodium? 

Sauerkraut is naturally high in sodium, which is used in the fermentation process. However, there are ways to reduce the sodium content in your Sauerkraut Soup:

  • Rinse Sauerkraut: Rinsing sauerkraut thoroughly under cold water before adding it to the soup can significantly reduce its sodium content.
  • Low-Sodium Broth: Choose a low-sodium version if you use a broth or stock in your soup.
  • Fresh Ingredients: Opt for fresh ingredients over processed ones, as processed foods often contain added sodium.
  • Limit Added Salt: Be mindful of how much salt you add during cooking. Remember, you can always add more to taste after serving.
  • Add Flavor Without Salt: Use herbs, spices, vinegar, or citrus juice to enhance the flavor of your soup without adding extra sodium.
  • Homemade Sauerkraut: Making your sauerkraut allows you to control the amount of sodium used in the fermentation process.

How Can I Make Sauerkraut Soup Lower In Sugar?

Traditional Sauerkraut Soup doesn’t typically contain a lot of sugar, but if you’re looking to minimize sugar content further, here are a few suggestions:

  • Choose Sauerkraut Wisely: Some store-bought sauerkrauts may have added sugars to balance the tangy flavor. Check the label and choose one without added sugars.
  • Limit Sweet Vegetables: Some vegetables, like carrots or sweet onions, naturally contain more sugar. You can use them sparingly or replace them with less sweet vegetables.
  • Avoid Sugar-Added Broths: If you’re using a pre-made broth, check the label to ensure it doesn’t contain added sugars.
  • Balance Flavor Without Sugar: If you need to balance the tanginess of the sauerkraut, consider using other flavors like vinegar or lemon juice rather than sugar.
Sauerkraut Soup Recipe

How To Serve The Sauerkraut Soup At Its Best?

Sauerkraut Soup is a comforting, hearty dish that can be served in various ways to complement its rich flavors. Here are some suggestions:

  • Bread: A classic choice is a side of crusty bread, perfect for soaking up the flavorful soup. You could also offer a variety of breads, such as rye or pumpernickel, which pair beautifully with the tangy sauerkraut.
  • Garnishes: Fresh herbs like dill or parsley can add color and fresh flavor. A dollop of sour cream can add a creamy richness that contrasts with the soup’s tanginess.
  • Pairings: Sauerkraut Soup pairs well with a simple salad for a light, balanced meal. It could also be served alongside a main dish, like grilled chicken or pork, mainly if you do the soup as a starter.
  • Serving Ware: Serve your soup in deep bowls to stay hot. A soup tureen could be used for serving at a dinner party.
  • Drinks: Consider something refreshing to balance the soup’s hearty richness for beverages. A light beer, crisp white wine, or even sparkling water with a wedge of lemon could work nicely.

Perfect Side Dishes To Complement Sauerkraut Soup Recipe

The tangy, rich flavors of Sauerkraut Soup pair beautifully with various side dishes. Here are some suggestions that can complement the soup and round out your meal:

  • Bread: Crusty bread, such as sourdough or rye loaf, can be served warm to sop up the soup. It’s a simple, hearty addition that matches the comfort-food feel of the soup.
  • Salads: A light, fresh salad could provide a nice contrast to the hearty soup. Consider a green salad with a vinaigrette, cucumber salad, or tangy coleslaw.
  • Roasted Vegetables: Seasonal roasted vegetables, like Brussels sprouts or root vegetables, would also complement the soup’s rich flavors.
  • Grilled Meats: If the soup is part of a larger meal, grilled sausages or pork chops could pair well with the soup’s tangy flavors.
  • Pierogies: These filled Eastern European dumplings would match the regional flavor profile of the soup and could be filled with cheese, potato, or even more sauerkraut!
  • Pickles: For an Eastern European dining experience, serve various pickled vegetables on the side. The sour flavors will harmonize with the sauerkraut in the soup.
Sauerkraut Soup Recipe

How Long Can We Store The Soup?

Sauerkraut Soup can generally be stored in the refrigerator for 3 to 4 days. Store the soup in an airtight container and refrigerate it within two hours of cooking to ensure it stays fresh.

If you want to keep the soup longer, you can freeze it. Properly stored, it will maintain its best quality in the freezer for about 4 to 6 months but will remain safe beyond that time. When you’re ready to eat the frozen soup, thaw it overnight in the refrigerator and reheat it on the stovetop or microwave.

Can I Make Soup In Advance?

You can make Sauerkraut Soup in advance. It’s a perfect dish to prepare ahead of time, as the flavors tend to meld and improve after a day or two.

You can follow the recipe until the final step, then cool the soup quickly and refrigerate it. When you’re ready to serve, reheat the soup on the stovetop until it’s hot all the way through, stirring occasionally.

If the soup has thickened in the fridge, you may need to add water or broth to thin it out. Taste the soup after reheating, and adjust the seasonings if needed. This way, you’ll have a delicious, home-cooked meal ready when needed, without last-minute preparation.

What Can We Do With Leftovers? 

Leftover Sauerkraut Soup offers a wealth of possibilities for creative and tasty meals:

  • Reheat and Eat: Reheat the soup and enjoy it again. The flavors often deepen after a day or two.
  • Soup Stew: Thicken the leftover soup with some cooked grains, diced potatoes, or additional vegetables to turn it into a hearty stew.
  • Baked Casserole: Combine the soup with cooked pasta, top with cheese, and bake for a tasty casserole.
  • Stuffed Peppers: Use the soup as a stuffing for bell peppers. Top with cheese and bake until the peppers are soft.
  • Pasta Sauce: Reduce the soup on the stove until it’s thick, and then toss it with pasta for an interesting sauce.
  • Bread Bowl: Serve the reheated soup in a hollowed-out bread loaf for a fun, edible bowl.
Sauerkraut Soup Recipe

Special Tools/Equipment Needed 

Cooking Sauerkraut Soup doesn’t require any special kitchen tools beyond what most home kitchens usually have. However, the following tools will come in handy:

  • Large Soup Pot or Dutch Oven: You’ll need a good-sized pot to accommodate all the ingredients and allow the soup to simmer effectively.
  • Sharp Knife: A good knife is essential for chopping vegetables and any meat you might be adding.
  • Cutting Board: For safe, easy preparation of ingredients.
  • Stirring Spoon: A large, sturdy spoon will be useful for stirring the soup as it cooks.
  • Ladle: For serving the soup.
  • Food Processor or Blender: If you prefer a smoother soup, you can use a blender or a food processor to puree the soup.

Frequently Asked Questions 

Can I Use Fresh Mushrooms Instead Of Dried Mushrooms?

Yes, you can use fresh mushrooms as a substitute for dried mushrooms. Please adjust the quantity and sauté them before adding them to the soup.

Can I Use Instant Barley In The Recipe?

Yes, instant barley can be used as a quicker alternative. Follow the instructions on the packaging for the appropriate cooking time and adjust the amount accordingly.

Can I Make The Sauerkraut Soup Vegetarian Or Vegan?

Absolutely! Replace butter with plant-based margarine or oil, and ensure that the sauerkraut you use is vegan-friendly. Omit animal-based ingredients and use vegetable broth instead of water for added flavor.

Can I Use Homemade Sauerkraut Instead Of Store-Bought?

Yes, homemade sauerkraut can be used in the soup. Just ensure it’s well-drained and adjust the amount to your taste preferences.

Can I Freeze Sauerkraut Soup?

Yes, sauerkraut soup freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags. Label them with the date and freeze them for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

Easy Sauerkraut Soup Recipe - Savory And Spicy Notes

Easy Sauerkraut Soup Recipe – Savory And Spicy Notes

5 from 7 votes
Recipe by Hanna Barnes Course: Soup Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Calories

220

kcal

Indulge in the rich flavors of sauerkraut soup, a comforting and nourishing dish. This hearty recipe combines tangy sauerkraut, tender mushrooms, and barley in a flavorful broth.

Ingredients

  • 1/3 Cup 1/3 Dried Mushrooms

  • 1 1/2 Cups 1 1/2 Boiling Water

  • 32 ounce 32 Sauerkraut (With Juice), Jar

  • 48 fl.ounce 48 Water

  • 1/2 Cup 1/2 Barley

  • 5 Tablespoons 5 Butter

  • 1 1 Onion, Finely Diced

  • 5 Tablespoons 5 All-purpose Flour

  • Salt (To Taste)

  • Pepper (To Taste)

Step-By-Step Directions

  • Start by pouring 1 1/2 cups of boiling water over your mushrooms. Let them steep until they soften enough to be chopped. Use a food processor for a fine chop. Be sure to reserve the steeping water for later use.
  • Take your sauerkraut and its juice and combine them in a soup pot or 5-quart Dutch oven with 1 1/2 quarts of water. Bring this mixture to a rolling boil.
  • Once boiling, add in your chopped mushrooms and the reserved mushroom water. It not only enriches the soup but also gives it a beautiful color. Lower the heat to let the mixture simmer gently for an hour.
  • While the soup is simmering, rinse your barley under cold water. Add it to the simmering soup, and let it cook until it’s tender and well-cooked.
  • Meanwhile, melt some butter in a pan. Add onions to the melted butter and sauté until soft and translucent.
  • Sprinkle flour over the sautéd onions, stirring well to make a roux to help thicken the soup.
  • Take some of the simmering liquid from your soup and gradually add it to your onion-flour mixture, stirring continuously until smooth.
  • Add this onion-flour mixture to the soup pot, stirring it well to blend.
  • Season your soup with salt and pepper to taste. If the soup is too thick, dilute it with some sauerkraut juice mixed with water to reach your desired consistency.
  • Ladle your hot soup into bowls. Enjoy it as is or with a side of crusty bread, a dollop of sour cream, or sprinkled with fresh herbs for an extra flavor boost.

Notes

  • For extra flavor and texture, customize the sauerkraut soup by adding your favorite ingredients, such as cooked sausage, potatoes, or carrots.
  • Adjust the seasoning with salt and pepper according to your taste preferences.
  • If you prefer a thicker consistency, you can increase the flour used for the roux.
  • Allow the soup to simmer longer to enhance the flavors and meld the ingredients together.
  • Leftovers can be refrigerated for a few days or frozen for future enjoyment. Just reheat gently on the stovetop or in the microwave.
Hanna Barnes

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top