Sauerkraut Sausage Soup

This delicious sauerkraut sausage soup is one of the heartiest soups I've made. It's chock-full of fresh vegetables, pan fried seasoned bratwurst, chopped bacon and a rich and savory broth. It is an easy, nutritious soup that is warm and comforting.

Why this recipe is just so good....

• This hearty soup is so comforting on a cold day and perfect for using up lots of vegetables and will make the savory broth taste so satisfying and delicious. You can use some of your favorites or use what you have on hand.
• This recipe does not have potatoes but you can add them. You may want to add a side salad or crusty bread. Try my Keto Corn Muffins or Keto Rolls for dunking in the broth.
• Even though the soup tastes like it has been simmered on the stove all day, it will cook in less than an hour.
• Here are more yummy soups to try during this soup season: Carrot and Leek, Creamy Onion, Navy Bean, Lima Bean, Corn and Crab, and Brussels Sprout soups.

Ingredient Notes

You need these ingredients to make this tasty Sausage and Sauerkraut soup:

• olive oil
• bacon 
• Bratwurst
• large onion, chopped
• red pepper, chopped
• medium parsnips or carrots, peeled and chopped
• stalks celery, chopped
• garlic powder
• salt & black pepper
• Bay leaf
• vegetable broth, vegetable stock or chicken stock
• beef broth
•  diced tomatoes with juice
•  package of sauerkraut, refrigerated, drained

• We are using bratwurst in this recipe (not the precooked variety). You could also choose to use polish sausage, crumbled Italian sausage or kielbasa. They will taste great as well. Of course fried, crumbled bacon gives the soup a nice smokey, slightly salty flavor.
• Or make a vegetarian version sauerkraut soup and leave out the sausage, or use vegan sausage.
• Onions, celery, parsnip (or carrots), red pepper and diced tomatoes are the vegetables chosen for this soup. You can substitute medium sized potatoes, chopped in similar size as the other vegetables so that they cook at the same time.
• If you like your soup to be a bit spicier, add ¼ teaspoon red pepper flakes. Taste before adding more. Remember soups usually intensify their flavors the next day.

• I like to use a mix of beef and vegetable broth for a rich, savory flavor but you can use chicken broth or what you have on hand.
• I used a refrigerated, store-bought sauerkraut. I think it has a bit less sour taste. But canned will work too if you drain first, to remove the salty liquid.
• You can make your own homemade fresh sauerkraut with fresh cabbage. This article from Farmer's Almanac tells how.

How to make Sauerkraut Sausage Soup

• Fry bacon over medium high heat in a large soup pot or large Dutch oven for 2-3 minutes or until crispy. Remove from pot. In same pot, fry the bratwurst over medium high temperature. Cook the brats about 5 minutes or until they are browned and crisp.
• Remove them to a bowl. Save the drippings in the soup pot.

• Add more oil if needed to saute vegetables.
• Start with the parsnips, then add the celery, onion and red pepper. Cook about 5-10 minutes, until lightly browned and softened.

• Put vegetables and bratwurst into a large pot. Pour in the diced tomatoes, broth, seasonings. Cover pot and bring soup to a boil.

• Turn to low heat and simmer for 20-30 minutes until vegetables are tender.
• Add in drained sauerkraut and heat through.
• Serve with a sprinkle of parmesan or sharp cheddar cheese if desired. Or add some fresh herbs such as fresh dill, chopped parsley or basil, even a bit of chopped green onions would be a delicious topping.

What to serve with German Sauerkraut soup?

In my opinion, bread and rolls are made for dunking! If you want to keep it low carb try my Keto Corn Muffins or Keto Rolls for dunking in the broth. Or you can make or buy some fresh crusty bread, rolls or rye bread. A light salad such as Butter lettuce or a House salad would be a nice go along too.

What is the difference between cabbage soup and sauerkraut soups?

Both soups are hearty and delicious. They each may have potatoes, carrots, broth and some type of sausage. The main difference is that cabbage soup is made with fresh cabbage and has a milder flavor. Sauerkraut soup is made with fermented sauerkraut and has a stronger, tangier flavor.

Cooking Tips

• Soup always taste the best when the meat has been precooked and given a good sear on it. Don't skip this step for the best flavor.
• The same goes for the vegetables. Frying them in the bacon fat or olive oil will caramelize them and taste so good in the soup.
• This soup will keep in the refrigerator for up to 4 days. Some of the fat will have risen to the top and you may want to skim it off before you reheat it. You might want to add a bit more broth or water if it seems that the soup has absorbed too much liquid.
• It freezes well in an airtight container for 3 months.
• Defrost the soup overnight in the refrigerator, skim any fat and reheat the soup. Be aware that leftovers are recommended to heat to 165°F according to Healthline.

Here are more hearty soups to try:

If you tried this recipe and enjoyed it, I'd love if you come back and give it a 5 star rating. This tells me what you like and want to see more of. Thank you!

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Sauerkraut and Sausage Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Deb Belsha
• Prep Time: 15 minutes
• Cook Time: 50
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: American/German

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Description

This hearty sauerkraut soup is chock full of healthy vegetables, pan fried seasoned bratwurst and a flavorful broth. It is an easy soup that is warm and comforting.

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Ingredients

Units USM Scale 1x2x3x

• 2-3 teaspoons olive oil, as needed
• 4 slices bacon
• 4 Bratwurst, sliced
• 1 medium onion, chopped
• 1 red pepper, chopped
• 2 medium parsnips or medium carrot, peeled and chopped
• 3 stalks celery, chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt & pepper
• 2 Bay leaves
• 2 cups vegetable broth
• 2 cups beef broth *
• 28 oz. can diced tomatoes with juice
• 12 oz. container of sauerkraut, refrigerated, drained

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Instructions

1. Heat large soup pot or Dutch Oven over medium temperature and cook bacon until browned and crispy,  remove to a bowl.
2. In the same pot, fry bratwurst until brown, about 5 minutes.  Remove bratwurst to the bowl.
3. In the drippings, cook the vegetables, beginning with parsnips or carrots since they are harder and will take longer than the rest.  Cook vegetables about 10 minutes until softened, add another teaspoon of oil if there aren't enough drippings to cook vegetables.
4.  Pour bratwurst, vegetables, broths, seasonings and canned tomatoes into soup pot.
5. Cover and bring to a boil.  Simmer for 30 minutes.  Add sauerkraut and cook another 5 minutes until heated through. Remove bay leaves.
6. Serve with crumbled bacon on top and any other toppings you prefer*

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Notes

*You can mix the broths as recipe stated or if you prefer, you can use one or the other or chicken stock.  

*Some toppings might be chopped green onions, cheddar or parmesan cheese, parsley or chopped basil.

*Refrigerate leftovers for 4 days. Skim any fat that has risen to top before reheating.  Freeze soup in airtight container for 3 months.  Defrost overnight in refrigerator.  Skim fat as well. Reheat soup to 165°F.