Pin My neighbor Petra once brought over a jar of homemade sauerkraut with a knowing smile and said, "This soup changed my winters." I was skeptical at first—fermented cabbage sounded intimidating—but one spoonful of that tangy, warming broth and I understood why she kept a pot simmering on her stove whenever the weather turned cold. What started as curiosity about gut health became something I craved on gray afternoons, a soup that tastes like it's been made for generations but comes together in under an hour.
I made this soup for my sister during a particularly rough week, and she sat at my kitchen table with a bowl cradled in her hands, not saying much, just breathing in the steam. Halfway through, she looked up and said it tasted like someone had bottled comfort. That's when I realized this soup isn't just about probiotics or nutrition—it's about the moment you sit down and let something warm work its way through you.
Ingredients
- Smoked bacon or kielbasa, 150 g diced: The smoke adds depth that plain meat can't touch, and the rendered fat becomes the flavor foundation for everything else.
- Sauerkraut, 500 g drained and chopped: Raw fermented sauerkraut (not pasteurized) is essential—it keeps those living probiotics intact, which is the whole point of this soup.
- Onion, 1 medium finely chopped: It softens into the background and sweetens under heat, balancing the sourness of the cabbage.
- Carrots, 2 medium diced: They add natural sweetness and texture, staying just tender enough to give you something to chew.
- Potato, 1 medium peeled and diced: This thickens the broth naturally and gives the soup body without any cream or flour.
- Garlic, 2 cloves minced: A small amount keeps things subtle rather than overpowering the delicate fermented flavor.
- Low-sodium broth, 1 L chicken or vegetable: Use the better broth you can find—it's the backbone, and it matters.
- Water, 250 ml: This dilutes the broth just enough so the sauerkraut's tanginess comes through.
- Bay leaf, 1: Drop it in whole and fish it out at the end—it adds an herbal whisper.
- Caraway seeds, 1 tsp: These tiny seeds are the secret; they taste vaguely licorice-like and somehow taste like Central Europe.
- Black pepper and paprika, 1/2 tsp each: Sweet paprika keeps things mild and warm, while pepper adds a quiet bite.
- Fresh parsley, 2 tbsp chopped: Add this just before serving so it stays bright and doesn't turn dark and tired.
- Sour cream, 4 tbsp for serving: Optional, but a dollop cools the heat and adds richness in a way that feels almost luxurious.
Instructions
- Brown the smoked meat:
- Place your bacon or sausage in a large pot over medium heat and let it sizzle until the edges curl and brown, about 5 minutes. You'll smell the smoke first, then watch the fat turn golden and collect at the bottom—this fat is liquid gold for flavor, so don't drain it off.
- Build the aromatic base:
- Add your chopped onion, minced garlic, and diced carrots to the pot, stirring often so they soften without browning too hard, roughly 5 minutes. The kitchen fills with this warm, savory smell that already feels like home.
- Toast the sauerkraut:
- Stir in the drained sauerkraut and diced potato, letting everything sit together for about 3 minutes so the flavors start talking to each other. You'll notice the texture shift as the heat wakes everything up.
- Simmer into submission:
- Pour in your broth, water, bay leaf, caraway seeds, pepper, and paprika, then bring the whole pot to a boil before turning the heat down to a gentle simmer. Leave it uncovered for 30 to 35 minutes, letting the potatoes become tender and the flavors blur into one warm, tangy whole.
- Taste and adjust:
- After the potatoes are soft, take a spoon, taste carefully, and add salt until it tastes like something you'd want to eat again. Some sauerkraut varieties are saltier than others, so trust your tongue here.
- Finish and serve:
- Fish out the bay leaf, ladle the soup into bowls, and scatter fresh parsley over each one with a small spoonful of sour cream if you're feeling generous. The cold cream against the hot soup creates this little moment of contrast that makes you slow down.
Pin One evening, I made this soup while on the phone with my mother, and without meaning to, I found myself telling her everything that had been weighing on me—and somewhere between the simmering and the stirring, it all felt lighter. There's something about a pot that cares for itself on the stove, that lets you show up differently.
The Magic of Caraway
Caraway isn't the most obvious spice, and I'll admit I was nervous the first time I added it. But those small, slightly curved seeds carry an almost anise-like flavor that somehow makes sense against fermented cabbage—they taste like they were meant to find each other. One friend called it "the flavor of grandmother kitchens," and that stuck with me because it's exactly right.
Vegetarian Without Apology
If you skip the meat, don't think you're losing anything important—just sauté a block of smoked tofu in a tablespoon of oil until it gets brown edges, then build the rest of the soup the same way. The vegetables and broth do the heavy lifting, and the caraway seeds make sure everything tastes intentional. I've served this version to vegetarians and meat eaters at the same table, and no one felt like they were missing out.
Storage and Second Life
This soup keeps in the refrigerator for four days, and honestly, it tastes better on day two when all the flavors have had time to tangle together. You can freeze it, though the sour cream topping should always be fresh.
- Let leftovers cool to room temperature before covering them—trapping steam is how food gets weird.
- Add the parsley fresh each time you reheat, never before storing.
- If it thickens too much in the fridge, thin it with a splash of broth when you're warming it up.
Pin This soup has a way of appearing on the table exactly when you need it. Make it when the light starts turning amber in the afternoons, and let it remind you that some of the best things are simple, warm, and good for you from the inside out.
Recipe Q&A
- → Is sauerkraut soup gluten-free?
Yes, this soup is naturally gluten-free when made with gluten-free broth and verified smoked meats. Always check labels on sausage and bacon to ensure no gluten-containing additives.
- → Can I make this vegetarian?
Absolutely. Simply omit the bacon and sausage, or substitute with smoked tofu for a similar savory depth. Use vegetable broth instead of chicken broth for a completely plant-based version.
- → Why use raw sauerkraut instead of canned?
Raw, refrigerated sauerkraut contains live beneficial bacteria that provide natural probiotics. Pasteurized canned varieties have been heat-treated, killing these beneficial microbes. The raw version also delivers superior flavor and texture.
- → What can I serve with sauerkraut soup?
Crusty rye bread, hearty rolls, or boiled potatoes make excellent accompaniments. The soup also pairs beautifully with a crisp Riesling or light lager to cut through the richness.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day or two. Reheat gently on the stovetet, adding a splash of water or broth if needed.
- → Can I freeze sauerkraut soup?
Yes, freeze for up to 3 months. The potatoes may soften slightly upon reheating, but the overall flavor remains excellent. Thaw overnight in the refrigerator before warming through.