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Sauerkraut Soup

 Sauerkraut Soup
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
8-10 ServingsPrep: 10 min. Cook: 70 min.


  • 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


  • 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.
  • 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).
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.