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    Home » Recipes » Soups

    German Sauerkraut Soup

    Published: Feb 16, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    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!

    An overhead shot of a bowl of sauerkraut soup, garnished with bacon bits.

    If this is your first time making a German soup, make sure you try my other authentic German soup recipes:

    • Kartoffelsuppe (German Potato Soup)
    • Gulaschsuppe (Goulash Soup)

    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!

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    Ingredients

    All the ingredients you need to make German sauerkraut soup.
    • 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.
    An overhead shot of a pan of sauerkraut soup, ready for serving.

    Preparation

    Start making German sauerkraut soup by placing the slices of bacon in a medium to a large pan.

    Frying bacon bits to use the resulting oil to saute the rest for sauerkrautsuppe.

    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.

    Cooking the onions in the bacon fat for starting with preparing sauerkrautsuppe.

    Cook until the onion turns soft.

    Add the drained sauerkraut.

    Adding the drained sauerkraut to form the base of the soup.

    Adjust heat to medium.

    Cook the sauerkraut until it turns darker in color.

    Add the flour.

    Sprinkling flour to thicken sauerkraut soup.

    Mix and continue cooking for about a minute.

    Add stock, grated apple, caraway seeds, and salt.

    Adding the stock, spice and grated apples to make sauerkrautsuppe.

    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!

    Two servings of sauerkrautsuppe with fresh apple on the side.

    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.
    A closer shot of a spoonful of German sauerkraut soup, highlighting the texture of the 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!

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    Feature image for German Sauerkraut Soup, showing the dish garnished with more bacon bits.

    German Sauerkraut Soup Recipe (Sauerkrautsupe)

    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!
    No ratings yet
    Print Pin Rate
    Course: Soup
    Cuisine: German
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 117kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Strainer for Sifting
    • 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.

    Nutrition

    Calories: 117kcal | Carbohydrates: 17g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1926mg | Potassium: 160mg | Fiber: 3g | Sugar: 8g | Vitamin A: 531IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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