German Sauerkraut Soup Recipe

3.5 3 2
German Sauerkraut Soup Recipe
German Sauerkraut Soup Recipe photo by Taste of Home
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German Sauerkraut Soup Recipe

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3.5 3 2
Publisher Photo
My mother used to make this soup quite often while I was growing up on a farm in Warwick, Alberta. I added my own touch - spicing it up a bit with the bacon and smoked sausage. I really enjoy the zesty flavor that they add.
MAKES:
12 servings
TOTAL TIME:
Prep: 2 hours Cook: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 2 hours Cook: 40 min.

Ingredients

  • 2 pounds pork spareribs
  • 3 quarts water
  • 2 cups diced peeled potatoes
  • 2 carrots, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups sauerkraut, rinsed and drained
  • 1 pound smoked sausage, cut into 1-inch slices
  • 5 bacon strips, diced
  • 1 large onion, chopped

Directions

In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain broth and skim fat.
Return broth to the heat. Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage.
Meanwhile, cook bacon until crisp; remove to paper towels to drain. Discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup; cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon. Yield: 12 servings (3 quarts).
Originally published as Sauerkraut Soup in Country Extra January 1994, p49

Nutritional Facts

1 cup: 325 calories, 23g fat (9g saturated fat), 72mg cholesterol, 1041mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 18g protein.

  • 2 pounds pork spareribs
  • 3 quarts water
  • 2 cups diced peeled potatoes
  • 2 carrots, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups sauerkraut, rinsed and drained
  • 1 pound smoked sausage, cut into 1-inch slices
  • 5 bacon strips, diced
  • 1 large onion, chopped
  1. In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain broth and skim fat.
  2. Return broth to the heat. Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage.
  3. Meanwhile, cook bacon until crisp; remove to paper towels to drain. Discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup; cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon. Yield: 12 servings (3 quarts).
Originally published as Sauerkraut Soup in Country Extra January 1994, p49

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MY REVIEW
green and gold User ID: 2857059 37982
Reviewed Feb. 27, 2013

"Absolutely Awesome!!!! Your mother was a good cook!! :)"

MY REVIEW
dmlapeer User ID: 6406656 15341
Reviewed Jan. 24, 2012

"I thought this was just so-so. My husband didn't care for it at all. I expected more flavor for the amount of work involved."

MY REVIEW
Geor User ID: 5838089 25887
Reviewed Mar. 15, 2011

"This is the best site for recipes! I have made this soup a number of times, sometimes omitting the ingred. I don't have, like ribs and bacon and it's still one of the most delicious soups I have made! Excellent!"

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