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Sauerkraut Soup Recipe
Sauerkraut Soup Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES: 8-10 servings


  • 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, 1167 mg sodium, 27 g carbohydrate, 5 g fiber, 9 g protein.


  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

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Reviewed Dec. 9, 2013

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

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."

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."

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."

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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