Sauerkraut Sausage Soup

Sauerkraut Sausage Soup is a rustic, soul-warming dish that brings together the tangy bite of sauerkraut, the earthy sweetness of root vegetables, and the smoky richness of kielbasa in one hearty bowl.

Rooted in Old World traditions, this soup embodies the balance of sharp and savory flavors—where the natural brine of fermented cabbage cuts through the richness of butter and sausage, while a touch of brown sugar gently smooths the acidity.

Slow simmering allows the potatoes, carrots, and celery to absorb the essence of the broth, creating a deeply layered flavor that feels both comforting and robust. This isn’t just a soup—it’s a nourishing, nostalgic meal that warms the body and stirs the spirit.

Why People Will Love Sauerkraut Sausage Soup:

A perfect balance of flavors – the tangy, fermented bite of sauerkraut harmonizes beautifully with the smoky richness of kielbasa and the natural sweetness of carrots and onions, creating a layered taste experience.

Comfort food with character – hearty potatoes, tender vegetables, and savory sausage simmered together in a flavorful broth deliver warmth and satisfaction, ideal for cold days or when craving something filling.

Nutritional benefits wrapped in comfort – sauerkraut provides probiotics for gut health, vegetables contribute essential vitamins and fiber, and sausage offers protein, making the soup both nourishing and indulgent.

Rustic heritage appeal – inspired by Old World traditions, this recipe connects people to classic European flavors, evoking nostalgia and cultural authenticity in every spoonful.

Versatility in serving – it works as a wholesome main dish for family dinners, a make-ahead meal for busy weeks, or even a festive addition to gatherings where hearty comfort food is celebrated.

Key Ingredient:

Sauerkraut – the heart of the soup, lending its signature tang and fermented depth that cuts through the richness of the broth while bringing probiotics and a rustic, old-world authenticity.

Beef Kielbasa Sausage – smoky, savory, and hearty, the sausage infuses the broth with a rich, meaty essence while adding satisfying bites of protein.

Russet Potatoes – starchy and comforting, they absorb the flavors of the broth and sauerkraut while giving the soup body and a filling quality.

Carrots and Celery – provide subtle sweetness and earthy freshness, balancing the tangy sauerkraut and smoky sausage with light, garden-like notes.

Chicken Broth – the foundation of the soup, tying all the ingredients together into a cohesive base that’s savory, flavorful, and deeply comforting.

Brown Sugar and Thyme – gentle yet powerful enhancers; the sugar balances acidity from the sauerkraut while thyme adds an herbaceous, aromatic depth that lingers in each spoonful.

Expert Tips:

Choose Quality Sauerkraut: Use refrigerated, naturally fermented sauerkraut instead of canned, as it has a fresher, tangier flavor and more beneficial probiotics. Don’t rinse it unless it’s overwhelmingly sour—keeping the brine adds complexity to the broth.

Layer Flavors from the Start: Sautéing potatoes, carrots, and celery in butter with thyme and sugar creates a caramelized base that softens the sauerkraut’s acidity and enhances the soup’s depth. This foundation is crucial for balance.

Brown the Sausage Separately: Searing the kielbasa in a hot pan before adding it to the soup will render fat, develop smoky caramelized edges, and intensify the sausage flavor that infuses the broth.

Balance Acidity and Sweetness: The tang of sauerkraut and brine can dominate if not carefully managed. Brown sugar (or even a touch of apple cider) balances the acidity, while fresh herbs like thyme or bay leaves round out the flavor profile.

Simmer Low and Slow: Letting the soup gently simmer for at least an hour allows the potatoes to release starch, thickening the broth naturally, while the sausage and sauerkraut meld into a unified, comforting flavor.

Finish with Fresh Seasoning: A final crack of smoked black pepper and possibly a squeeze of lemon just before serving brightens the soup and prevents the flavors from tasting flat after long simmering.

Texture Matters: Cut vegetables into consistent bite-sized pieces so each spoonful has a balanced mix of potato, veggie, sauerkraut, and sausage. Too large, and the flavors won’t integrate; too small, and they may lose their texture.

Rest Before Serving: Like many cabbage-based soups, this dish tastes even better the next day as the flavors deepen. Allowing the soup to rest overnight in the fridge enhances its richness.

Sauerkraut Sausage Soup

Ingredients

Russet potatoes – 4, peeled (if desired) and cut into bite-sized cubes

Carrots – 2 large, peeled and chopped into small pieces

Celery stalks – 4, chopped into small pieces

Sauerkraut – about 4 cups (from a large jar, finely chopped; include the brine for flavor)

Beef kielbasa sausage – 2 links (such as Johnsonville), sliced into bite-sized rounds

Chicken broth – 6 cups, low-sodium preferred

Salted butter – 1 stick (½ cup), for sautéing

Onion salt – 1 tablespoon (or substitute with 1 small onion, finely chopped, plus a pinch of salt)

Dried thyme – 1 tablespoon

Brown sugar – 2 tablespoons, for balancing acidity

Smoked black pepper – to taste, for finishing

Instructions

Step 1: Sauté the Vegetables

In a large soup pot, melt the stick of butter over medium heat.

Add the potatoes, carrots, and celery.

Sprinkle in the onion salt, thyme, and brown sugar.

Sauté for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften and are lightly coated with the seasonings.

Step 2: Build the Soup Base

Pour in the chicken broth, stirring to combine.

Add the sauerkraut directly from the jar (do not drain, as the brine adds flavor).

Stir well.

Step 3: Bring to a Boil

Increase the heat to high and cook until the soup reaches a rolling boil, about 15 minutes.

Step 4: Add the Sausage

Stir in the sliced kielbasa sausage.

Reduce the heat to low, cover the pot partially with a lid, and let the soup simmer gently for about 1 hour.

This allows the flavors to meld and the vegetables to become tender.

Step 5: Season and Serve

Just before serving, sprinkle in smoked black pepper to taste.

Ladle the soup into bowls and enjoy warm, hearty comfort in every bite.

Important Notes When Making Sauerkraut Sausage Soup:

Sauerkraut Choice & Handling:

Use fresh or jarred sauerkraut with its brine for maximum depth of flavor. If the brine is too sharp for your preference, you can drain part of it, but don’t rinse completely—otherwise, you’ll lose the signature tang that defines the dish.

Balancing Flavors:

Sauerkraut brings acidity, so adding brown sugar helps round out the sharpness. Taste the broth mid-simmer and adjust—sometimes a touch more sugar or even a splash of apple cider vinegar can help balance depending on the sauerkraut’s natural sourness.

Sausage Quality:

Choose a smoked kielbasa or beef sausage with robust seasoning. Cheaper sausages may release excess grease and overwhelm the broth. Pre-browning adds depth and prevents a greasy texture.

Butter vs. Oil:

The recipe uses a whole stick of butter, which gives richness. If you prefer lighter results, reduce the butter and substitute with a neutral oil, but be aware that you’ll lose some creaminess in the broth.

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Vegetable Texture:

Potatoes should be cut into even cubes to ensure consistent cooking. Russets soften and slightly thicken the broth, but if you prefer firmer texture, substitute with Yukon Gold or red potatoes.

Seasoning Layering:

Onion salt is a shortcut, but using fresh onion will provide a richer flavor base. If you dislike onion texture, simmer whole onion halves in the broth and remove them before serving.

Simmering Time:

A slow, gentle simmer (not a rolling boil) is key. Too high heat can break down vegetables unevenly and toughen sausage. Low and slow melding for an hour produces the best balance of flavors.

Storage & Reheating:

This soup improves after resting overnight in the fridge. Store in an airtight container for up to 4 days. Reheat gently on the stove—avoid boiling to prevent the sauerkraut from becoming overly sharp.

Freezing Notes:

The soup freezes well, but potatoes can change texture when thawed (becoming grainy). To avoid this, undercook potatoes slightly before freezing, or freeze without them and add freshly cooked potatoes when reheating.

How To Enjoy Sauerkraut Sausage Soup After Cooking:

Serving the Soup

Warm and Fresh:
Serve immediately while the broth is steaming and the flavors are at their peak. The tang of sauerkraut and smokiness of the sausage are most vibrant when hot.

Rustic Bowls:
Use deep, heavy bowls that retain heat—perfect for keeping the soup warm during a long, cozy meal.

Perfect Pairings

With Bread:

Pair with crusty rye bread, sourdough, or German pretzels to complement the soup’s Eastern European roots.

A slice of buttered dark pumpernickel brings out the earthy notes of sauerkraut.

With Sides:

Serve alongside a light green salad with vinaigrette to balance richness.

Roasted root vegetables (parsnips, carrots, or turnips) make a hearty accompaniment.

Garnishing & Enhancements

Fresh Touches:

Sprinkle chopped fresh parsley or dill before serving for color and brightness.

A dollop of sour cream adds creaminess and tempers sauerkraut’s sharpness.

Extra Kick:

Add a dash of smoked paprika or caraway seeds at the table to deepen the flavor.

A drizzle of mustard or horseradish cream offers a tangy, spicy edge.

Beverage Pairings

Classic Choice:

Pair with a crisp lager, pilsner, or wheat beer to echo traditional German flavors.

Wine Option:

A dry Riesling or Grüner Veltliner works beautifully with the acidity of sauerkraut.

Non-Alcoholic:

Try sparkling water with lemon or chilled apple cider for a refreshing, palate-cleansing balance.

Leftovers & Creative Uses

Rested Flavors:
The soup tastes even better the next day as the ingredients have more time to meld.

Creative Transformations:

Use thickened leftovers as a rustic stew over mashed potatoes.

Ladle into bread bowls for a fun, filling presentation.

Reduce slightly on the stovetop to make a hearty sauce for egg noodles.

Nutrition Information

For one serving of Sauerkraut Sausage Soup (assuming 6 servings total from the recipe):

Frequently Asked Questions:

Can I use fresh sausage instead of kielbasa?

Yes, fresh sausage such as bratwurst or Italian sausage can be used. Simply cook it fully in a skillet first, slice it, and then add it to the soup. Keep in mind that smoked kielbasa adds a deep, savory flavor that complements sauerkraut’s tanginess, so fresh sausage will give a slightly different but still delicious taste.

How do I balance the acidity of sauerkraut if it’s too sour?

You can rinse the sauerkraut lightly before adding it, though you’ll lose some of the briny depth. Another option is to adjust with sweetness—adding extra brown sugar, a splash of apple juice, or even diced apples works beautifully to mellow sharpness without dulling flavor.

Can this soup be made vegetarian or vegan?

Absolutely. Replace the kielbasa with plant-based sausage or hearty mushrooms, swap chicken broth for vegetable broth, and use olive oil instead of butter. The sauerkraut and seasonings still provide plenty of flavor, so it will be just as hearty and comforting.

How well does this soup store and reheat?

Sauerkraut sausage soup actually tastes better the next day, as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much. This soup can also be frozen for up to 2 months, though the potatoes may soften slightly after thawing.

What side dishes pair well with this soup?

A slice of rye bread or crusty sourdough is perfect for soaking up the tangy broth. You can also serve it with a light green salad for freshness, or pair it with pierogi, spaetzle, or roasted root vegetables to lean into the Eastern European comfort food tradition.

Should I drain or rinse the sauerkraut before adding it to the soup?

It depends on your flavor preference. Adding it straight from the jar with its brine will create a bolder, tangier broth. If you prefer a milder soup, you can lightly rinse the sauerkraut and drain the brine. Another option is to use half the brine and half fresh broth, giving you a balanced flavor without overpowering acidity.

When should the sausage be added to avoid overcooking?

Add the sliced kielbasa after the soup has boiled and reduced to a gentle simmer. Since smoked sausage is already cooked, simmering it for about an hour on low heat allows the flavors to blend without drying out the meat. If using fresh sausage, cook it fully first before adding it to the soup.

How can I prevent the potatoes from turning mushy?

Cut the potatoes into evenly sized cubes and avoid overboiling. The key is to simmer gently after the soup reaches a boil. If you prefer firmer potatoes, you can even add them halfway through the cooking process so they retain more texture.

Can I make this soup in a slow cooker or Instant Pot?

Yes. For a slow cooker, sauté the vegetables and sausage first for depth, then combine everything and cook on low for 6–7 hours or high for 3–4 hours. For the Instant Pot, use the sauté setting for veggies and sausage, then pressure cook everything together (except the sauerkraut) for 12 minutes. Stir in sauerkraut at the end to preserve its texture and brightness.

How do I thicken the broth if it feels too thin?

There are a few methods:

Mash some of the potatoes directly into the soup for a natural thickener.

Add a small cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Let the soup simmer uncovered for the last 15 minutes, allowing liquid to reduce and flavors to intensify