Sauerkraut Sausage Soup Recipe
Sauerkraut Sausage Soup Recipe photo by Taste of Home

Sauerkraut Sausage Soup Recipe

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“My husband and I make our own sauerkraut and grow many of the vegetables in this easy slow cooker soup,” relates Yvonne Kett of Appleton, Wisconsin. “It cooks all day and smells delicious when we come home from work. I usually assemble this the night before and put it in the fridge. Then I take it out and pop it in the slow cooker just before I leave for work in the morning.”
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 10 servings


  • 4 cups chicken broth
  • 1 pound smoked Polish sausage, cut into 1/2-inch slices
  • 1 can (16 ounces) sauerkraut, rinsed and well drained
  • 2 cups sliced fresh mushrooms
  • 1-1/2 cups cubed peeled potatoes
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/4 cups chopped onions
  • 2 large carrots, sliced
  • 2 celery ribs, chopped
  • 2 tablespoons white vinegar
  • 2 teaspoons dill weed
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 222 calories, 14 g fat (5 g saturated fat), 33 mg cholesterol, 1285 mg sodium, 15 g carbohydrate, 3 g fiber, 8 g protein.


  1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 10 servings.
Originally published as Sauerkraut Sausage Soup in Simple & Delicious September/October 2006, p53

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Reviewed Jan. 2, 2015

"Delicious! I made this for a family dinner with pierogies and homemade rolls. I left out the mushrooms and substituted cream of celery for the cream of mushroom. Definitely a keeper!"

Reviewed Oct. 20, 2014

"Delicious! One of our favorite soups! I serve it topped with grated Swiss Cheese and rye croutons."

Reviewed Apr. 3, 2014

"If you like sauerkraut, you will like this soup! Very tasty and one of our favorites. I try to reduce the sodium by purchasing the lower sodium mushroom soup and chicken broth. Rinsing the sauerkraut also reduces sodium. The only change I make is to omit the dill."

Reviewed Jul. 17, 2013

"This is a favorite in our household. It's easy and tasty. My only concern is the high sodium content, which I think might improve if I used sodium-reduced broth and mushroom soup. The low carb content would make this a diabetic-friendly recipe. I think I'll also try to find a lower fat/lower sodium sausage next time."

Reviewed Jun. 29, 2010

"Sorry, this one isn't that good. Won't make it again. The flavors just don't go well together."

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