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

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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
Featured In: 19 Reuben Recipes
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 cup: 257 calories, 12g fat (5g saturated fat), 32mg cholesterol, 1167mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 9g 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


Reviews for Sauerkraut Soup

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Margo44 User ID: 4687994 199152
Reviewed Dec. 9, 2013

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

MY REVIEW
sgronholz User ID: 1473861 4573
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
ulovins User ID: 6729506 6624
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
avmarshall User ID: 4512005 5964
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
Tufw1 User ID: 1411648 7924
Reviewed Feb. 2, 2011

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

MY REVIEW
AuntDee01 User ID: 4087619 6748
Reviewed Oct. 18, 2010

"I didn't have a bit of trouble making this! I first made it 2 weeks ago. I prefer more of a tomato presence and I did add in a can of diced tomatoes. I loved it! As a matter of fact, I plan to make it again tomorrow. Already got all the stuff!! Yum!!"

MY REVIEW
kokoso User ID: 969725 5666
Reviewed Feb. 23, 2010

"I have made this soup many, many times and everytime people ask for the recipe...its great!!!"

MY REVIEW
PucciBaby User ID: 3099441 2462
Reviewed Jan. 27, 2010

"i used all the ingredients on the list except i used only 3 potatoes. the recipe says to boil the broth and all the veggies for an half hr. i boiled it for 10 minutes knowing thats when the potatoes would be done. i added the sauerkraut and instantly there was no more broth. i didnt even get to the 2nd cooking stage and it was just a big blob of mush. i wont be making this again."

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