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In this post, I’ll show you exactly how to make sauerkraut soup from scratch in a few easy steps, share simple substitutes if you need them, and pass along some kitchen-tested tips to ensure a fail-proof result.
Whether you’re a beginner home cook or a pro looking for a new cozy meal, you’ll love this easy homemade sauerkraut soup.
This soup is a winter staple in countries throughout Europe, so understandably, there are a lot of variations. While often enjoyed in winter, this classic European soup is versatile enough to be enjoyed year-round.
My grandmother would use pork meat, and sometimes dried wild mushrooms (foraged by my grandfather).
I have been making it with Spanish chorizo and wild mushrooms for over 18 years and that is what I am sharing with you.
Possible variations and add-ons for this recipe
Ham hock or pork are also often used in sauerkraut soup.
Whole caraway seeds pair well with kraut. You can add in about a teaspoon (or slightly less) for an extra flavor.
Another favorite ingredient to use in this recipe is potatoes. I personally think this is one of the soup recipes where they are not needed though. If you decide to use them, keep in mind that the acidity of the kraut will slow down the cooking process of potatoes a lot.
In several Slovakian variations, a few prunes are also used to add a touch of sweetness.
What to serve with sauerkraut soup?
- Sour cream or crème fraiche – A simple ingredient that elevates a simple meal.
- Artisan or homemade bread – We love homemade potato bread.
- Garlic bread is another delicious option!
To make it a filling meal, serve it alongside a main of your choice. Potato based recipes like a bratwurst casserole or shepherd’s pie pair well with this winter soup recipe.
Frequently asked questions
Absolutely! It is as simple as dump and go. Sauteing onion and sausage in a pan first is optional, I never do it though! Cook 8-9 hours on low or 4-5 hours on high.
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm on the stovetop over medium heat or use a microwave-safe bowl in the microwave.
Yes, you can! Homemade sauerkraut often has a fresher and more robust flavor. Just keep in mind that tanginess varies, so taste as you go.
Whether you buy kraut at a local store or make it at home, the level of tanginess will vary. Taste it before cooking and if too sour, you can rinse it under running cold water.
To decrease the tanginess level, simply serve the soup with a generous dollop of sour cream or stir it in the soup before serving. It balances the overall sourness and adds an extra protein to your meal.
My tips for success
- Dried porcini mushrooms can be substituted with other wild mushrooms. I used 2 cups, but you can reduce this to 1 cup.
- Spanish chorizo adds a ton of flavor, so please don’t omit it. If you like spicy meals, use chorizo picante (spicy).
- Possible substitutes for Spanish chorizo are Polish kielbasa, Hungarian sausage (kolbasz) or French Andouille. However, I personally think that the Spanish sausage is the most flavorful option.
- If you decide to add potatoes, make sure they are fork-tender before serving. Cooking them in kraut takes way longer so count with 60+ minutes, depending on their size.
Other hearty soup recipes you might like
I’d love to hear your feedback! Leave a comment below with your favorite way to enjoy sauerkraut or let me know how this recipe turned out for you.
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This recipe was originally published in 2015. Today I am bringing you an updated version with more photos and tips.
Sauerkraut Soup
Make sauerkraut soup at home with this easy, one-pot recipe. A flavorful, traditional dish that’s perfect for meal prep, busy weeknights or any season!
- 2 cups dried porcini mushrooms (20 grams), see note 1
- 2 tablespoons sunflower oil (see note 2)
- 1 onion (minced)
- 8 ounces Spanish chorizo (240 grams), see note 3
- 1 tablespoon paprika (see note 4)
- 1 pound sauerkraut (450 grams, about 3 cups), drained
- ½ tablespoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 4 cups vegetable stock (950 milliliters)
- 1 cup water
- 6 tablespoons sour cream or more
Prevent your screen from going dark
Rehydrate dried mushrooms: Place them in a soup bowl, pour over about 2 cups (500 milliliters) of boiling water and let sit for 10-15 minutes until they turn soft. Drain.
Cook: Meanwhile, heat the oil in a 4 or 5-quart (4 or 5-liter) pot or Dutch oven over medium heat. Add minced onion and sliced chorizo. Saute for about 5 minutes, stirring occasionally.
Add paprika and stir for a minute or two before adding drained sauerkraut, salt, black pepper, bay leaves, vegetable stock, water and rehydrated mushrooms.
Increase the heat to high, cover with a lid and bring to a boil. Then, reduce to low and simmer covered for 30 minutes.
Taste it and add more salt if needed.
Serve with bread and a generous dollop of sour cream or stir it right into the soup. Tip: To avoid curdling, mix the sour cream with a few tablespoons of soup in a small bowl first, then add this to the soup.
- Instead of dried porcini mushrooms, you can use other types of dried wild mushrooms. You can reduce their quantity to 1 cup only (10 grams).
- Sunflower oil can be substituted with vegetable oil or another mild-flavored cooking oil. Olive oil will also work.
- You can add less chorizo, or more, if you like. Substitutes: Hungarian sausage, Polish kielbasa, French Andouille or spicy chorizo.
- Smoked paprika will work as well!
- This soup is too light to be a filling dinner meal on its own.
Nutrition Facts
Sauerkraut Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More soup recipes to try
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