German Sauerkraut Soup (Sauerkrautsuppe) is a flavor-packed and traditional soup made with fermented cabbage, potatoes, and apples. Rooted in German home cooking, it’s easy to make, budget-friendly, and perfect for cold days when you want bold flavors without complicated preparation!
Passed down through generations of home cooking, this soup reflects the balance, practicality, and warmth that define classic German soups.
It’s mainly prepared with sauerkraut, which is fermented, raw cabbage, and is arguably one of the country’s national dishes.
There are various ways to make German sauerkraut soup. This, here, is my favorite.
It uses bacon, onion, apple, and caraway seeds to complement the flavor of fermented cabbage.
The result is a thick, creamy soup that’s got sweet, tangy, and salty, with a hint of anise from the spice — simply delicious.
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Why this German soup is a keeper!
- Simple ingredients, but deep flavor. Using a small number of ingredients with contrasting flavors: sauerkraut, potatoes, apple, and bacon. Mix them all, and you’ll get a balanced mix of tangy, earthy, salty, and a bit of sweetness from the apple.
- A practical winter soup. Primarily made with preserved ingredients, fermented cabbage is especially suited for colder months because of the warmth and heartiness it adds to the dish.
- Part of German soup culture. This soup belongs to a broader family of nourishing German soups that are filling enough to be enjoyed as complete meals, like gulaschsuppe and German bean soup.
Ingredients
(See the recipe card below for measurements.)
- 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.
How to make sauerkrautsuppe
Start 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 the heat to medium.
Cook the sauerkraut until it darkens-
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.
Cover with a lid and bring sauerkrautsuppe to a quick boil.
Adjust heat to low and simmer for 20 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.
Storage
To refrigerate, let it cool completely, then store it in an airtight container — it’s suitable for up to 4 days, tops.
For a longer time, place it in the freezer, and it’ll keep for 3 months.
When reheating, do it slowly over low to medium heat. Remember to stir regularly, and if you think it needs more liquid, add more stock and adjust the seasoning.
FAQs
Does German sauerkraut soup taste sour?
No. The sauerkraut, per se, has a bit of sourness. But that’s why you balance it out with the spice, potatoes, bacon, and the apple bits.
You need to taste and adjust the seasoning to ensure it does not have an overpowering flavor (sour, salty, or too sweet).
What meat is commonly used?
Just like German pea soup, depending on the region, locals typically use smoked pork, bacon, or sausages.
Can sauerkrautsuppe be made vegetarian?
Absolutely. For the vegetarian version, you will rely solely on the flavors of sauerkraut, vegetables, stock, and a mix of herbs.
Serving suggestions
Traditionally, German sauerkraut soup is served as part of a simple, well-balanced meal in every German household. Sometimes, though, a chunk of bread and some butter is all that’s served to make it a complete meal.
Here are some ideas on how to serve it with other classic German recipes from the blog:
It pairs exceptionally well with German-style pizza because the crisp, thin flatbread balances the soup’s savory, slightly tangy flavor.
The richness of bacon and crème fraiche contrasts beautifully with the acidity of the sauerkraut — a combination of two well-loved German dishes.
Every spoonful of the soup will cut through the creaminess of this cheesy German potato gratin.
You’ll end up with an absolutely satisfying meal without feeling heavy.
To wrap up the meal, keep dessert simple with a slice of authentic German sunken apple cake.
Served together, they reflect a classic German meal that uses two of the country’s favorite produce: cabbage and apples.
As you can see, German sauerkraut soup is an excellent example of how traditional German cooking turns simple, humble ingredients into deeply satisfying meals. So if you’re looking for a nourishing and delicious dish that’s easy and excellent for cooler days, this sauerkrautsuppe is well worth trying.
Once you’ve tasted how it comes together, be sure to explore more German soup recipes — from potato-based classics to rustic, slow-simmered favorites that showcase the heart of German cuisine.
GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL SOUP RECIPES!
📖 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: 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.
- Refer to the post for more tips and suggestions.
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!