Sauerkraut Soup Recipe
Sauerkraut Soup Recipe photo by Taste of Home

Sauerkraut Soup Recipe

Publisher Photo
The medley of tomato, sauerkraut and smoked sausage gives this savory soup old-world flavor. It's enjoyable to make and serve, especially during these cold months. The tangy taste and aroma really warm you up! —Jean Marie Cornelius, Whitesville, New York
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES: 8-10 servings

Ingredients

  • 1 pound smoked Polish sausage, cut into 1/2- inch pieces
  • 5 medium potatoes, peeled and cubed
  • 2 medium onions, chopped
  • 2 carrots, cut into 1/4-inch slices
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 can (32 ounces) sauerkraut, rinsed and drained
  • 1 can (6 ounces) tomato paste

Nutritional Facts

1 serving (1 cup) equals 257 calories, 12 g fat (5 g saturated fat), 32 mg cholesterol, 1,167 mg sodium, 27 g carbohydrate, 5 g fiber, 9 g protein.

Directions

  1. In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
  2. Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Sauerkraut Soup in Taste of Home February/March 1994, p39

Nutritional Facts

1 serving (1 cup) equals 257 calories, 12 g fat (5 g saturated fat), 32 mg cholesterol, 1,167 mg sodium, 27 g carbohydrate, 5 g fiber, 9 g protein.

Reviews for Sauerkraut Soup

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 9, 2013

"This soup is OK - Kinda bla for me - I probably wont make it again"

MY REVIEW
Reviewed Mar. 6, 2013

"This is a long time family favorite! I use my homemade sauerkraut and substitute my own canned tomato juice for the tomato paste and some of the chicken broth. Paired with fresh biscuits or homemade bread, it makes a wonderful meal."

MY REVIEW
Reviewed Jun. 9, 2012

"I made this back when it was published in 1994. Pasted that issue on to others and I've searched for this recipe for years. I love this soup. I made my own chicken stock and didn't drain the saurerkraut and did add fresh ground pepper. AWESOME soup. I'm so glad I found this recipe. I know what's for supper."

MY REVIEW
Reviewed Feb. 16, 2012

"This soup was just OK. It needed something. I added salt and pepper, crushed red pepper, brown sugar and carroway seeds which made it better. But if I decided to make it again, I think I would cut the amount of saurkraut in half."

MY REVIEW
Reviewed Feb. 2, 2011

"We like pepper in our soups, so I added 1-2 teaspoons of pepper. Making it again tonight!"

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