Soup recipe

Sauerkraut soup

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  • 1 cup sauerkraut, drained and rinsed
  • 1 large onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 1 celery stalk, chopped
  • 1/2 cup diced tomatoes (fresh or canned)
  • 1/2 cup tomato sauce
  • 1 bay leaf
  • 1 teaspoon caraway seeds
  • 4 cups vegetable or chicken broth
  • 1/2 pound smoked sausage or kielbasa, sliced
  • Salt and pepper to taste
  • Sour cream and fresh dill for garnish (optional)


  1. In a large pot, sauté the chopped onion in a bit of oil over medium heat until softened.
  2. Add the carrots, potatoes, celery, and sauté for a few more minutes until the vegetables begin to soften.
  3. Stir in the drained and rinsed sauerkraut, diced tomatoes, tomato sauce, bay leaf, and caraway seeds.
  4. Pour in the vegetable or chicken broth and bring the mixture to a simmer. Allow it to cook for about 15-20 minutes until the vegetables are tender.
  5. Add the sliced smoked sausage or kielbasa to the pot and cook for an additional 10-15 minutes until the flavors meld.
  6. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
  7. Remove the bay leaf before serving.
  8. Ladle the sauerkraut soup into bowls. Optionally, top each serving with a dollop of sour cream and a sprinkle of fresh dill.

Enjoy your Sauerkraut Soup! It’s a hearty and comforting dish, perfect for colder weather.

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