German Sauerkraut Soup with Sausage and Potatoes

This German sauerkraut soup is a hearty, brothy pot of browned smoked sausage, tender potatoes, carrots and tangy sauerkraut, seasoned with paprika, thyme and a pinch of caraway. It is simple farmhouse cooking at its best: one pot, everyday ingredients and about 45 minutes from start to finish. Serve it steaming hot with a slice of dark rye bread and a spoonful of sour cream on top for a warming dinner on a cold evening.

Why You’ll Like This German Sauerkraut Soup

Sauerkraut gives the broth a bright, gentle tang that balances the rich, smoky sausage, while the potatoes make it filling enough to serve as a full meal. Browning the sausage first builds flavor in the pot, so the soup tastes like it simmered all afternoon even though it is ready in well under an hour.

• One-pot meal: everything cooks in a single Dutch oven or soup pot.
• Budget friendly: made with pantry staples and inexpensive vegetables.
• Even better the next day: the flavors deepen overnight, perfect for meal prep.

Ingredients for German Sauerkraut Soup

For the Soup

• 1 tbsp butter or oil
• 14 oz smoked sausage, sliced into rounds
• 1 medium onion, diced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1 lb (450 g) potatoes, peeled and diced
• 2 cups (about 1 lb) sauerkraut, drained
• 6 cups chicken broth
• 1 bay leaf
• 1 tsp caraway seeds (optional)
• 1/2 tsp dried thyme
• 1 tsp paprika
• 1 tsp sugar (optional, to balance the sourness)
• Salt and black pepper, to taste

To Serve

• Sour cream
• Dark rye bread
• Fresh thyme or parsley, optional

You will need a large Dutch oven or heavy soup pot, a wooden spoon and a ladle. Serves 6.

Ingredient Notes

The sausage: A fully cooked smoked sausage, such as kielbasa-style or another smoked pork sausage, works best. Its smoky fat flavors the whole pot.

The sauerkraut: Drain it well. For a milder soup, rinse it in a colander under cold water before adding. For a sharper, more traditional flavor, skip the rinse.

The potatoes: Waxy or all-purpose potatoes hold their shape. Starchy potatoes break down a little and naturally thicken the broth.

The caraway: Caraway is the classic partner to sauerkraut and adds a warm, slightly peppery note. Leave it out if you are not a fan.

How to Make German Sauerkraut Soup

Step by Step

1. Brown the sausage. Heat the butter or oil in a large pot over medium-high heat. Add the sausage rounds and cook for 4 to 5 minutes, stirring occasionally, until browned on both sides. Transfer to a plate, leaving the drippings in the pot.
2. Soften the vegetables. Lower the heat to medium. Add the onion and carrots and cook for 5 minutes, until the onion is soft and translucent. Stir in the garlic, paprika and caraway seeds and cook for 1 minute, until fragrant.
3. Add the potatoes and sauerkraut. Stir in the diced potatoes and drained sauerkraut, scraping up any browned bits from the bottom of the pot.
4. Pour in the broth. Add the chicken broth, bay leaf and thyme, then return the browned sausage to the pot. Bring to a boil.
5. Simmer. Reduce the heat to low, partially cover and simmer for 25 to 30 minutes, stirring now and then, until the potatoes are fork-tender.
6. Season. Remove the bay leaf. Taste and add salt, pepper and the sugar if the soup tastes too sour. Simmer 2 more minutes.
7. Serve. Ladle into bowls, top with a dollop of sour cream and a little fresh thyme, and serve with dark rye bread.

Tips for German Sauerkraut Soup

Do Not Skip the Browning

Searing the sausage creates caramelized bits in the pot that give the broth its deep, savory flavor.

Control the Tang

Rinse the sauerkraut for a gentle flavor, or keep a splash of its brine to stir in at the end if you like it sharper.

Cut Even Pieces

Dice the potatoes and slice the carrots to a similar size so everything becomes tender at the same time.

Thicken if You Like

For a heartier texture, mash a few potato pieces against the side of the pot and stir them back into the broth.

Season at the End

Sausage, broth and sauerkraut are all salty, so taste before adding any extra salt.

Variations

• Creamy version: stir 1/2 cup sour cream mixed with a ladle of hot broth into the pot just before serving.
• Bacon: cook 4 chopped bacon slices first and use the fat to brown the sausage.
• Smoked pork: swap the sausage for diced smoked ham or leftover pork shoulder.
• Extra vegetables: add shredded cabbage, diced celery or a chopped bell pepper with the onion.
• Tomato twist: add 2 tablespoons tomato paste with the garlic for a richer, red broth.
• Slow cooker: brown the sausage and vegetables, then cook everything on low for 6 to 7 hours.

Storage

Refrigerator: Let the soup cool, then store in an airtight container for up to 4 days. The flavor improves after a day.

Reheating: Warm on the stovetop over medium heat until steaming, adding a splash of broth if it has thickened. The microwave works well for single bowls.

Freezer: Freeze in portions for up to 3 months. The potatoes soften slightly after thawing but still taste good. Thaw overnight in the refrigerator and reheat gently.

Make-ahead: Cook the soup a day ahead and refrigerate. Add the sour cream only when serving.

Frequently Asked Questions

Can I use fresh sausage instead of smoked?

Yes. Remove fresh sausage from its casing, brown it fully until cooked through, and continue with the recipe. Add an extra pinch of smoked paprika for the smoky note.

Is sauerkraut soup very sour?

Not overly. The broth, potatoes and sausage mellow the sauerkraut. Rinsing it and adding a teaspoon of sugar makes the soup even milder.

Can I make it with vegetable broth?

Yes. Vegetable broth works well, and with a plant-based sausage or extra potatoes and beans, the soup becomes fully vegetarian.

What should I serve with German sauerkraut soup?

Dark rye or pumpernickel bread with butter is classic. Soft pretzels, crusty rolls or a simple cucumber salad also go well.