Quick n Healthy Sauerkraut Soup Recipe

Quick n Healthy Sauerkraut Soup Recipe 

This rich and warming sauerkraut soup recipe is a nutritious and simple dish that’s ideal for a cold day.

Cook Time: 1hour 10minutes 

Total Time: 1hour 10minutes 

Servings: 8 servings

INGREDIENTS FOR Quick n Healthy Sauerkraut Soup Recipe 

⭐9.88 ounces sauerkraut chopped

⭐1.1 pounds potatoes peeled, cubed

⭐1 medium carrot peeled, finely diced

⭐1.76 ounces celeriac small piece, peeled, finely diced

⭐½ small leek thinly sliced

⭐1 onion finely chopped

⭐1 bay leaf

⭐⅓ teaspoon allspice powder

⭐2 tablespoons vegetable oil

⭐6 cups vegetable or chicken stock adjust the amount to your preference

⭐Salt and pepper to taste

INSTRUCTIONS FOR Quick n Healthy Sauerkraut Soup Recipe 

⭐In a large pot, heat the oil, add the bay leaf and onion, and cook for a few minutes over medium heat, stirring regularly.

⭐Stir in the sauerkraut (and meat, if using; see *Notes below), then sauté for another minute or so. Bring to a boil with half of the stock, covered. Reduce the heat and simmer for 20 minutes, stirring periodically.

⭐Add the remaining ingredients (NOT the salt), including the remaining liquid, stir, cover, return to a boil, and simmer for 50 minutes on low heat. DO NOT add salt until the soup is thoroughly cooked because the sauerkraut is salty; instead, taste the soup to determine how much salt is needed.


◾Look for sauerkraut that has no preservatives (other than salt) and is yellow rather than grey in hue.

◾Do not add salt until the soup is finished and you may taste it to determine how much salt, if any, is required.

◾To create beef kapusniak soup, combine the meat and sauerkraut and heat for around 20 minutes before continuing to cook according to the recipe instructions.

◾If you make this sauerkraut soup using smoked meat, use water instead of stock (both the meat and the stock are salty). Adjust the amounts to your liking.

◾Spices: add cayenne or loads of black pepper for a little bite, and smoked paprika (unless you are (Unless you’re using smoked meats in the soup). Some kapusniak recipes use marjoram and caraway seeds. Use 1 teaspoon of each if desired.

◾Refrigerate for up to three days.

◾Individual portions can be frozen for up to three months.

◾To save time making this soup, prepare the vegetables while the sauerkraut and onion cook.


Serving: 1serving | Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 956mg | Potassium: 391mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1748IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 3mg

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