Not a fan of sauerkraut? German Sauerkraut Soup might change your mind. Known locally as ‘sauerkrautsuppe,’ it’s a deliciously filling soup that’s excellent as an appetizer or a light meal on its own!
If this is your first time making a German soup, make sure you try my other authentic German soup recipes:
But for now, let’s focus on this soup that uses a well-loved German food as an ingredient — sauerkraut.
Sauerkraut is fermented, raw cabbage and is arguably one of Germany’s national dishes.
There are various versions of making sauerkrautsuppe. This, here, is my favorite.
It uses bacon, onion, apple, and caraway seeds to complement the flavor of sauerkraut.
The result is a thick, creamy soup that’s got sweet, sour, and salty, with a hint of anise from the spice — simply delicious!
IF YOU WANT MORE CLASSIC GERMAN RECIPES, YOU WILL LIKE THESE POSTS!
Ingredients
- Bacon – chop them about half-inch wide and fry them until they get slightly crunchy.
- Onion – as typical of other German soups, you must chop the onion finely for this sauerkraut soup recipe.
- Sauerkraut – rinsed, drained, and chop into smaller pieces (if they’re not yet).
- Flour – for thickening and helping in ‘browning.’
- Apple – for providing that hint of ‘sweetness’ in your German sauerkraut soup.
- Stock – traditionally, beef stock is used, but chicken stock will also work.
- Caraway seeds and salt – spice and seasoning you need for this sauerkrautsuppe recipe.
Preparation
Start making German sauerkraut soup by placing the slices of bacon in a medium to a large pan.
Cook over medium-high heat until bacon becomes brown (and slightly crunchy).
By this time, there should be enough oil in the pan from the bacon.
Add the chopped onion.
Cook until the onion turns soft.
Add the drained sauerkraut.
Adjust heat to medium.
Cook the sauerkraut until it turns darker in color.
Add the flour.
Mix and continue cooking for about a minute.
Add stock, grated apple, caraway seeds, and salt.
Cover with a lid and bring sauerkrautsuppe to a quick boil.
Adjust heat to low and simmer for twenty minutes — taste and adjust the seasoning during this process.
Transfer your German sauerkraut soup into bowls and serve!
Helpful tips
- If possible, use German sauerkraut; they’re noticeably less sour than American-made ones.
- Do not hesitate to add some olive oil if you think the bacon fat is not enough for sauteing the onion and sauerkraut.
- Feel free to add more apples if you want; just make sure you use red, sweet apples.
- It’s better not to pour all the stock at once. Start with four cups, and add more if you want more liquid in your sauerkraut soup.
Recipe variation
- Paprika. You can use regular paprika or Hungarian sweet paprika if you want some color in your sauerkrautsuppe.
- Ham. Pieces of ham are sometimes added with bacon or as an alternative.
- Wine. In some regions in Germany, they add a drizzle of white wine to the bowl of soup before serving.
So how about it? Give this sauerkraut soup recipe a try one of these evenings!
OR YOU CAN GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL SOUP RECIPES!
IF YOU WANT MORE EUROPEAN DISHES, YOU WILL LIKE THESE RECIPES BY COUNTRY!
📖 Recipe
German Sauerkraut Soup Recipe (Sauerkrautsupe)
Equipment
- Medium to Large Pan
Ingredients
- 3/4 to 1 cup bacon (about 150 grams), chopped
- 1 medium onion, sliced finely
- 1 cup sauerkraut, rinsed and drained
- 3 tablespoons flour
- 4 to 5 cups stock
- 1 small apple, peeled, cored and grated
- 2 teaspoons caraway seeds
- salt, to season
Instructions
- Place the slices of bacon in a cold medium to a large pan.
- Cook over medium-high heat until bacon becomes brown and crunchy enough for you.(Note: There should be enough oil in the pan by now.)
- Add the chopped onion and cook until it softens.
- Add the sauerkraut, adjust the heat to medium, and cook until the sauerkraut turns darker.
- Add the flour and continue cooking for about a minute — mixing continuously.
- Add stock, grated apple, caraway seeds, and salt.
- Cover your sauerkrautsuppe with a lid and bring it to a quick boil.
- Adjust heat to low and simmer for about 20 minutes(Note: Remember to taste and adjust the seasoning as well.)
- Transfer your German sauerkraut soup into bowls and serve!
Notes
- Cook’s Tip #1: If you have easy access to German sauerkraut, use that instead of American-made ones. They’re noticeably less sour (and less intense), perfect for making this sauerkraut soup recipe.
- Cook’s Tip #2: Do not hesitate to add some olive oil if you think the bacon fat is not enough for sauteing the onion and sauerkraut.
Sandra
This was amazing. I made minor substitutions because of my supplies available. I.E: I used Members Mark cooked chopped bacon which the fat is already rendered out, so I used 2 TBSP of butter with heating the bacon (I didn’t want the bacon fat). I added olive oil when I fried the onions. I used no sugar apple sauce (2 cups) instead of fresh apples. I also reserved the liquid from the drained sauerkraut and added it back in step 6. I know the liquid is full of probiotics because fermented foods are homeopathic. And, I chopped up the sauerkraut. I was making the soup as a remedy for a family cold. And, lastly, I mixed broth, added half beef and half chicken for a more flavorful profile. It was a huge hit with the stuffy noses. And, no, it wasn’t salty either.
Elfie Back
This soup was excellent! I followed the recipe but did add a shot of white wine! A perfect cold-weather soup, will make it again!