German Sauerkraut Soup (hearty Weeknight Meal)

A tangy, cozy pot of comfort ready in 35 minutes—budget-friendly, freezer-friendly, and built from simple pantry staples.

You want a dinner that punches above its weight? This soup stacks flavor like a pro—smoky sausage, bright sauerkraut, and a silky broth that hugs every spoonful. It tastes like it simmered all day, but it’s on the table in under an hour. Better yet, it’s a one-pot win with zero fussy steps. The kind of weeknight move that makes you look like you planned ahead (even if you didn’t).

What Makes This Special

Classic German comfort food meets weeknight efficiency. You get deep, layered flavor from browned sausage and aromatics, lively tang from sauerkraut, and just enough cream to round it out without making it heavy. The result? A broth that’s both bright and rich—yes, that’s a thing.

It’s also wildly adaptable. Want it lean? Use turkey sausage. Prefer vegetarian? Swap in white beans and smoked paprika. FYI, it reheats like a champ, so lunch tomorrow is sorted.

What You’ll Need (Ingredients)

• Olive oil or butter: 1 tablespoon (15 ml) for sautéing
• Smoked sausage: 12 oz (340 g) kielbasa or bratwurst, sliced into half-moons
• Onion: 1 medium, finely chopped
• Carrots: 2 medium, diced
• Celery: 2 ribs, diced
• Garlic: 3 cloves, minced
• Tomato paste: 2 tablespoons (for depth and color)
• Sweet paprika: 2 teaspoons (can sub smoked for extra smokiness)
• Caraway seeds: 1 teaspoon, lightly crushed (classic German flavor)
• Bay leaf: 1
• Sauerkraut: 2 cups (about 14–16 oz / 400–450 g), with some brine reserved
• Potatoes: 2 medium waxy (Yukon Gold), peeled and diced small
• Chicken or vegetable broth: 6 cups (1.4 L)
• Apple: 1 small, grated (optional, balances acidity)
• Sugar or honey: 1 teaspoon (optional, adjust to taste)
• Marjoram or dried thyme: 1 teaspoon
• Black pepper: 1/2 teaspoon, plus more to taste
• Kosher salt: To taste (be cautious—sauerkraut and sausage add salt)
• Sour cream or heavy cream: 1/2 cup (120 ml), optional for a creamy finish
• Fresh parsley or chives: For garnish

Yield: 5–6 servings | Active time: 20 minutes | Total time: 35–40 minutes

Step-by-Step Instructions

1. Prep the base. Heat the oil or butter in a large pot over medium-high heat. Add sliced sausage and cook 4–5 minutes until browned on both sides. Remove to a plate, leaving the fat in the pot.
2. Build the flavor. Add onion, carrots, and celery. Sauté 5–6 minutes until softened and lightly golden. Stir in garlic for 30 seconds until fragrant—no burning allowed.
3. Toast the seasonings. Stir in tomato paste, paprika, and caraway seeds. Cook 1–2 minutes, scraping the bottom. This unlocks color and that “how long did this simmer?” vibe.
4. Deglaze (optional but awesome). Splash in 1/4 cup dry white wine if you have it. Let it bubble for 1 minute, scraping up any browned bits. If not, proceed without it—no stress.
5. Add the guts. Return the sausage to the pot, then add sauerkraut, potatoes, bay leaf, marjoram/thyme, and broth. If your sauerkraut is very sour, start with half the brine; you can always add more.
6. Simmer smart. Bring to a boil, then reduce to a lively simmer. Cook 15–18 minutes until the potatoes are just tender.
7. Balance the tang. Taste. If it’s a touch sharp, stir in grated apple and 1 teaspoon sugar/honey. If it needs more brightness, add a spoonful of kraut brine. Season with pepper and salt carefully.
8. Make it creamy (optional). Lower heat to barely a simmer. Stir in sour cream or heavy cream. Do not boil after adding dairy, or it may split. If you want it super silky, whisk a ladle of hot soup into the sour cream first, then stir that back in.
9. Finish and serve. Remove the bay leaf. Ladle into bowls and shower with chopped parsley or chives. Extra grind of pepper? Always.

Storage Tips

• Fridge: Keeps 3–4 days in a sealed container. The flavors actually get friendlier overnight.
• Freezer: Up to 3 months. Skip the dairy before freezing; stir in cream after reheating.
• Reheat: Warm gently on the stove over medium-low heat, stirring. If creamy, don’t let it boil. Add a splash of broth or water if it thickens.
• Meal prep hack: Portion into single-serve containers. Label with date—future you will be grateful.

Health Benefits

Let’s keep it real: sauerkraut brings fiber and vitamins (hello vitamin C) and can aid digestion. The live probiotics in raw kraut don’t survive long boiling, but the fiber and polyphenols still show up to the party. Caraway may help reduce bloating, too—grandma knew a thing or two.

Using lean sausage or going bean-forward boosts protein without a calorie overload. Add extra carrots, celery, and potatoes for more complex carbs and micronutrients. IMO, this is comfort food that doesn’t require a nap afterward.

Don’t Make These Errors

• Over-rinsing sauerkraut: A quick drain is fine. Rinsing it to death erases the tang that makes the soup sing.
• Skipping the browning: Those browned bits are free flavor. Don’t leave money on the table.
• Forgetting caraway: It’s the small seed that makes it taste authentic. Sub fennel only if you must.
• Boiling after adding cream: That’s how you curdle it. Gentle heat = smooth finish.
• Salting too early: Sausage and kraut are salty. Taste near the end, then adjust.
• Unbalanced acidity: Too sharp? Add grated apple, a pinch of sugar, or a splash of cream. Too flat? Add a bit of kraut brine.
• Overcooking potatoes: Mushy cubes ruin texture. Check them at 12–15 minutes.

Different Ways to Make This

• Vegetarian: Swap sausage for 1 can (15 oz/425 g) white beans and 1 teaspoon smoked paprika. Use vegetable broth.
• Extra smoky: Start with 4 oz (115 g) chopped bacon. Render, then sauté veggies in the fat.
• Creamy Bavarian-style: Use the full 1/2 cup sour cream plus 1 tablespoon butter at the end. Rich and velvety.
• Light and brothy: Skip the dairy and add more broth. Finish with lemon zest for a bright edge.
• Spicy kick: Add 1–2 teaspoons hot paprika or a pinch of chili flakes with the spices.
• Apple-forward: Use 1 whole grated tart apple for a sweeter, Oktoberfest-style vibe.
• Instant Pot: Sauté sausage and veggies on Sauté; add remaining ingredients (except cream). Pressure cook 6 minutes; quick release. Stir in dairy after.
• Slow Cooker: Brown sausage and aromatics on the stove, then transfer. Cook 4–5 hours on Low. Add cream in the last 15 minutes.

FAQ

Do I need to rinse the sauerkraut?

Usually, no. Draining is enough for balanced tang. If your kraut is extremely sour or salty, give it a quick rinse and then add a splash of brine back in if needed. Taste and adjust—that’s the move.

What sausage works best?

Smoked kielbasa or bratwurst are dependable. You can also use smoked turkey sausage for a lighter option. TBH, any well-seasoned, not-too-crumbly sausage with a smoky note will deliver.

Can I make it vegetarian or vegan?

Absolutely. Use white beans (cannellini or great northern), vegetable broth, and 1 teaspoon smoked paprika to replace the smokiness. For vegan creaminess, stir in a splash of oat cream or cashew cream at the end.

Will the probiotics in sauerkraut survive cooking?

Most won’t; heat isn’t kind to live cultures. You’ll still get fiber and flavor. If you want probiotic benefits, stir in a small handful of raw kraut to each bowl just before serving.

What if my soup turns out too sour?

Balance it. Add grated apple, a pinch of sugar or honey, and/or a splash of cream. Let it simmer 2–3 minutes and taste again. You’re aiming for bright, not puckering.

Can I use canned sauerkraut?

Yes, but check the label. Some brands are softer or sweeter. Drain well, taste, and adjust salt and acidity. If it’s bland, add a spoonful of vinegar or extra caraway to wake it up.

How can I thicken the soup?

Mash a few potato cubes against the side of the pot and stir, or add a tablespoon of sour cream. You can also simmer a few minutes uncovered to reduce slightly.

What should I serve with it?

Crusty rye bread or pretzels, a crisp green salad, and a dollop of extra sour cream. If you’re feeling festive, a cold lager doesn’t hurt.

Is it gluten-free?

It can be. Use gluten-free sausage and broth, and check that your sauerkraut and spices are certified gluten-free. The base recipe contains no flour.

Can I make it ahead for a crowd?

Yes. Make the soup without cream up to 2 days in advance and chill. Reheat gently, then stir in cream just before serving for the best texture.

Final Thoughts

This soup lands that rare combo: bold flavor, fast timeline, and low-cost ingredients. It’s forgiving, customizable, and honestly hard to mess up if you follow the basics. Keep a jar of kraut in the pantry and you’ve always got a plan B (that eats like a plan A). Ladle it up, add a sprinkle of herbs, and call it a win—because it is.