Save Pin My neighbor Maria taught me this soup on a chilly October afternoon when she caught me eyeing the mason jars of sauerkraut lined up on her basement shelf. She laughed and said every Eastern European grandmother keeps a pot of this simmering for the unpredictable weather, the unexpected guests, and mostly for the way it settles your stomach after heavy meals. That first spoonful—the sharp tang of fermented cabbage meeting the smoky depth of kielbasa—changed how I thought about comfort food entirely.
I made this for my book club on a night when we were all running on fumes and nobody wanted to sit through anything pretentious. I ladled it into bowls at the kitchen counter, and within minutes the whole tone of the evening shifted—people relaxed, asked for seconds, and someone mentioned their grandmother made something similar. That's when I realized this soup isn't just food; it's a conversation starter that somehow makes everyone feel a little more at home.
Ingredients
- Smoked bacon or kielbasa sausage (150 g, diced): This renders fat that becomes the foundation of flavor; the smoke deepens everything it touches, so quality matters here—avoid the pre-sliced stuff and ask the butcher to dice it thick.
- Sauerkraut (500 g, drained and roughly chopped): Use raw, unpasteurized sauerkraut from the refrigerated section; it's teeming with probiotics and tastes sharper and more alive than the shelf-stable versions.
- Onion (1 medium, finely chopped): Medium dice works here because you want them to nearly disappear into the broth, adding sweetness without competing with the fermented tang.
- Carrots (2 medium, diced): Leave them slightly larger than the onions so they stay distinct and add textural interest to each spoonful.
- Potato (1 medium, peeled and diced): This thickens the soup naturally and catches all those savory flavors, so don't skip it even if potatoes aren't your usual move.
- Garlic (2 cloves, minced): Fresh garlic brightens everything; add it with the onions so it mellows slightly rather than staying sharp and raw.
- Chicken or vegetable broth (1 L low-sodium): Low-sodium is crucial because the sauerkraut and meat already bring saltiness, and you need room to adjust at the end.
- Water (250 ml): Dilutes the broth slightly so the sauerkraut flavor shines rather than drowning in stock.
- Bay leaf (1): This is non-negotiable—it adds an almost floral note that you won't consciously taste but absolutely need.
- Caraway seeds (1 tsp): Toast them briefly in the pan before adding liquid to wake up their earthy, slightly licorice-like notes.
- Black pepper (1/2 tsp): Freshly ground pepper, please—pre-ground loses its bite and this soup needs that sharp finish.
- Paprika (1/2 tsp sweet or smoked): Smoked paprika adds another layer of depth; sweet paprika works if that's what you have, but smoked is worth hunting for.
- Salt (to taste): Add it gradually at the end because the fermentation process, meat, and broth all contribute sodium you can't taste until everything's hot.
- Fresh parsley (2 tbsp, chopped): This is your last-minute brightness—add it just before serving so it doesn't fade into the background.
- Sour cream (4 tbsp, optional): A dollop melts slightly into the hot soup, adding richness and cooling the slight tang just enough to make it even more craveable.
Instructions
- Brown the meat:
- Heat your pot over medium and let the bacon or kielbasa pieces release their fat—you'll smell that savory smoke rising, and that's when you know you're building something good. Give it about five minutes, stirring occasionally, until the edges are crispy and the fat is rendered enough to coat the bottom of the pot.
- Build your flavor base:
- Add the onion, garlic, and carrots to that rendered fat and let them cook for five minutes, stirring now and then. The onions should turn translucent and everything should smell almost sweet, which means the vegetables are softening and beginning to caramelize slightly.
- Toast the sauerkraut:
- Stir in the drained sauerkraut and diced potato, then let them sit in the hot pot for about three minutes without stirring—this sauté step blends the flavors and mellows the sauerkraut's intensity slightly. You're not looking for browning here, just a gentle warming that brings everything together.
- Build the broth:
- Pour in your broth and water, then add the bay leaf, caraway seeds, black pepper, and paprika. Bring it to a boil over medium-high heat, which usually takes about five minutes, then lower the heat and let it simmer uncovered for thirty to thirty-five minutes until the potatoes are completely tender when pierced with a fork.
- Taste and adjust:
- The sauerkraut's saltiness varies wildly depending on how it was fermented, so taste carefully before adding salt—you might need none at all, or you might need a teaspoon. Start with a pinch and build from there.
- Finish and serve:
- Remove the bay leaf, ladle the soup into bowls, then top each one with fresh parsley and a spoonful of sour cream if you're using it. The cream softens the tangy bite and makes the whole thing feel more luxurious.
Save Pin There's something almost meditative about stirring this pot as it simmers, watching the kitchen fill with that distinctive sauerkraut-and-smoke aroma that somehow smells both sharp and deeply comforting. My daughter came home from school one afternoon while it was cooking and asked if we were having 'that soup again,' which I took as a compliment because she actually wanted to be home at dinner time.
The Vegetarian Path
Skip the bacon or kielbasa entirely and sauté diced smoked tofu in a tablespoon of oil until the edges crisp slightly—you're looking for the same caramelized edges and rendered richness, which smoked tofu provides surprisingly well. The soup loses none of its character; it just becomes lighter and lets the sauerkraut's fermented tang take center stage, which is honestly beautiful in its own way.
Deepening the Flavor
If you want to push this soup into deeper territory, stir in a tablespoon of tomato paste along with the broth—it adds an almost wine-like richness that rounds out the sharp sauerkraut and doesn't announce itself. For heat lovers, a quarter teaspoon of chili flakes stirred in during the last five minutes of cooking builds a slow burn that sneaks up on you with each spoonful.
Serving and Pairing Wisdom
This soup wants rye bread or crusty rolls alongside it—something sturdy enough to soak up the broth without dissolving into mush. If you're the type to pair food with wine, a crisp Riesling cuts through the richness beautifully, or a light lager adds an unexpected harmony that makes everything taste better.
- Make this soup a day ahead if you can; the flavors meld overnight and become even more complex and satisfying.
- Leftovers freeze perfectly for up to three months, so batch-making on a quiet weekend feeds you through busier weeks.
- If sour cream isn't your thing, try a dollop of crème fraîche or Greek yogurt—the tanginess plays off the sauerkraut in ways that feel intentional rather than substituted.
Save Pin This is the soup I make when life feels a little overwhelming, when I need something that tastes like it knows me. It settles something, tastes like home no matter where you actually grew up, and reminds you why certain dishes outlast trends and become real food.
Questions & Answers
- → What makes sauerkraut soup tangy?
The natural tanginess comes from fermented cabbage, which undergoes lacto-fermentation developing beneficial acids and probiotics that support gut health while adding distinctive flavor.
- → Can I make this soup vegetarian?
Absolutely—simply omit the smoked bacon or sausage and replace with smoked tofu or additional vegetables. The sauerkraut and spices provide plenty of depth and character.
- → How long does the soup keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day or two as the ingredients meld together. Reheat gently on the stovetop.
- → What bread pairs best with this soup?
Traditional rye bread or crusty rolls work beautifully, absorbing the flavorful broth while providing a chewy contrast to the tender vegetables and meat.
- → Is pasteurized sauerkraut suitable?
For maximum probiotic benefits, choose raw, refrigerated sauerkraut rather than canned pasteurized versions. The live cultures in unpasteurized kraut support digestive health and contribute authentic tangy flavor.
- → Can I freeze this soup?
Yes, freeze for up to 3 months in freezer-safe containers. The texture of potatoes may soften slightly, but flavor remains excellent. Thaw overnight in the refrigerator before reheating.