Sausage sauerkraut soup is full of rich, comforting flavors. Potatoes, barley, carrots, onions, and sauerkraut are simmered in bone broth and warm seasonings. Pan-fried sausage is added to make this German-inspired dish.
It’s officially soup season – although we do eat soup all year long, because I’m constantly trying to get healthy bone broth in our bellies as frequently as possible.
But now that the temperatures are dipping down and the wood burning stove is roaring, it officially feels appropriate to announce soup season.
While sausage sauerkraut soup may sound a bit unusual, this soup is delicious and the perfect combination of savory and fermented flavors. It’s my twist on a classic German recipe.
I am frequently asked how I make three meals a day for my family, every single day. Do I ever feel burned out?
One of my secrets (that I shared in this video), is that I will often make a large batch of soup or chili and leave it simmering on the stove all day long. Lunch, snack, dinner, anytime someone is hungry, they can grab a ladle of soup.
Delicious, healthy, and way less clean up. Nothing beats a warm bowl of sauerkraut soup with some crusty sourdough bread, with butter generously slathered on top.
Sauerkraut Soup Tips
- This soup freezes well. Allow it to chill completely in the fridge, place in an airtight container, and place in the freezer. I like to use mason jars, but be sure to leave a few inches of space at the top to accommodate for expansion as it freezes.
- Homemade fermented sauerkraut lends quite a bit of saltiness to this soup. Use the excess sauerkraut juice, that you strained from your sauerkraut, to kickstart other vegetable ferments, or use in homemade salad dressing. Check out my post all about fermenting vegetables.
- To preserve more of the probiotic benefits, you can add the sauerkraut closer to the end of the cooking time. Or if you want the cabbage to be more tender, cook it for 15-20 minutes.
- I have made this with beef stock and chicken stock at different times, and I find that I prefer the heartier flavor of the beef stock. Both work, but that’s just my preference.
What is sauerkraut made of?
Sauerkraut is made from cabbage that has been fermented with salt. It is bursting with gut-healthy probiotics. Find the tutorial here.
What goes well with sauerkraut?
The real question is, “what doesn’t go well with sauerkraut?” Serve it as a side, serve it with crispy potatoes, on top of sausage, bratwurst, hotdogs, as a tangy topping on tacos, or use the juice in salad dressing.
There are so many ways to enjoy fermented cabbage.
How long should you cook sauerkraut?
The less it is cooked, the more probiotics will remain. You can cook it for just a few minutes or up to 20 minutes. Really, it’s your preference.
Can I use pre-made sauerkraut?
Yes. Sauerkraut is super simple to make, but if you don’t have any made, you can use a jar of pre-made sauerkraut. There are many great brands available that have live probiotics, like Bubbies.
Always check the ingredients. They should only include salt and cabbage. The tang should come from the lacto-fermentation process, rather than vinegar.
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Tools you may need:
Large pot or dutch oven
Knife
Cutting board
How To Make Sausage Sauerkraut Soup
In a large pot over medium heat, melt butter.
Adds onions and garlic to the melted butter and cook until onions are translucent.
Dice potatoes into bite size pieces and grate carrots.
Add potatoes and carrots to the pot with tomato paste, barley, caraway seeds, and chicken stock.
Cook for 20-25 minutes.
Meanwhile, in a separate frying pan, cook sausages and set aside to cool.
You may deglaze the sausage pan with a bit of warm stock to add some extra sausage flavor to the soup.
Add the sauerkraut to the soup pot and cook for another 15-20 minutes until the barley is tender.
Once the sausage is cool enough to handle, slice it into small rounds and add to the soup.
Taste to adjust for salt, then serve.
To Store:
Store in the refrigerator for up to five days or freeze in an airtight container for up to three months. Thaw in the fridge before reheating.
Find More Delicious Soups Straight From The Farmhouse Kitchen:
- Creamy Chicken And Wild Rice Soup
- Roasted Butternut Squash Soup
- Roasted Red Pepper And Tomato Soup
- Cheeseburger Soup
- Homemade Potato Soup
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Sausage Sauerkraut Soup
Ingredients
- 1 lb sausage, I used mild Italian sausage
- 1 tablespoon butter
- 2 small onions or 1 large onion, diced
- 2 cloves garlic , minced
- 3-4 small white potatoes, peeled and cut into small bite sized cubes
- 3 tablespoons tomato paste
- 1 large carrot, grated
- 5 cups beef or chicken stock, preferably homemade
- 1/2 teaspoon caraway seeds
- 1/3 cup pearl barley
- 8 oz sauerkraut, liquid drained off (225 grams)
- Salt to taste
Instructions
- In a large pot over medium heat, melt butter. Add onions and garlic to the melted butter and cook until onions are translucent.
- Dice potatoes into bite size pieces and grate carrot.
- Add potatoes and carrots to the pot with tomato paste, barley, caraway seeds, and chicken stock.
- Cook for 20-25 minutes. Meanwhile, in a separate frying pan, cook sausages and set aside to cool. You may deglaze the sausage pan with a bit of warm stock to add some extra sausage flavor to the soup. Add the sauerkraut to the soup pot and cook soup for another 15-20 minutes until the barley is tender.
- Once the sausage is cool enough to handle, slice it into small rounds and add to the soup. Taste to adjust for salt, then serve.
Notes
- This soup freezes well. Allow it to chill completely in the fridge, place in an airtight container, and place in the freezer.
- To preserve more of the probiotic benefits, you can add the sauerkraut closer to the end of the cooking time. Or if you want the cabbage to be more tender, cook it for 15-20 minutes.
- You can use beef stock and chicken stock. I prefer the heartier flavor of the beef stock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am not a huge sauerkraut person, but this is a favorite in my household! I use chicken sausage links (just cut up small), and have never had barley on hand, so I’ve used rice and quinoa in the past. All of these substitutions work well with this recipe. So absolutely flavorful!
Those sound delicious!
I made this tonight, it was DELICIOUSE!! One of my littles can only have fermented grains so I subbed the barley for quinoa. This was the first time I have ever used Sauerkraut, gathering supplies to ferment my own!! Thank you!!
Wonderful! Sauerkraut it one of my favorites to make. It is so simple!
This was amazing,loved the caraway seeds aroma, my boyfriend had few servings so not much leftovers heh, I actually cook sauerkraut on regular basis bc my mum always makes her own big batch every winter but we usually don’t make it into soup, more like casserole dish, usually with smoked ham or bacon or even chicken or turkey:)
That sounds delicious, too! Glad you enjoyed the soup!
I’ve made a lot of soups in my 68 years, but this is absolutely my favorite❣️My husband loves it too!
Thank you❣️
My husband and I absolutely loved this dish! I didn’t expect sauerkraut in a soup to be so delicious!
Wonderful soup! Thank you for sharing your recipe. My husband and I both loved it.
Hi, Lisa
Can you tell me where you bought your refrigerator?
Thanks
Carmen