Best 3 German Sauerkraut Soup Recipes

**Sauerkraut Soup: A Tangy and Savory Dish with a Rich History**

Sauerkraut soup, a traditional German dish, is a hearty and flavorful soup made with fermented cabbage, also known as sauerkraut. This tangy and savory soup has been enjoyed for centuries and is often associated with the colder months when fresh produce is scarce. The fermentation process of the cabbage gives the soup its distinctive sour flavor and adds a boost of probiotics, beneficial bacteria that support gut health. This versatile soup can be prepared with various additional ingredients, such as meats, vegetables, and spices, making it a customizable dish that can cater to different tastes and preferences. Discover the authentic taste of German sauerkraut soup with our collection of traditional and modern recipes that will warm your heart and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

GERMAN SAUERKRAUT SOUP

German Sauerkraut Soup image

My mother used to make this soup quite often while I was growing up on a farm in Warwick, Alberta. I added my own touch - spicing it up a bit with the bacon and smoked sausage. I really enjoy the zesty flavor that they add.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

2 pounds pork spareribs
3 quarts water
2 cups diced peeled potatoes
2 carrots, chopped
1 teaspoon salt
1/2 teaspoon pepper
4 cups sauerkraut, rinsed and drained
1 pound smoked sausage, cut into 1-inch slices
5 bacon strips, diced
1 large onion, chopped

Steps:

In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain broth and skim fat. , Return broth to the heat. Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage. , Meanwhile, cook bacon until crisp; remove to paper towels to drain. Discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup; cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon.

Nutrition Facts : Calories 325 calories, Fat 23g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1041mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

GERMAN SAUERKRAUT SOUP

German Sauerkraut Soup image

This German New Year's soup contains pork and sauerkraut for good luck in the new year. It's wonderful with fresh warm bread. This recipe has been a family tradition for forty years

Provided by Linda Dembroski

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10

Ingredients

2 smoked ham hocks
2 yellow onions, chopped
2 cloves garlic, chopped
3 quarts water
1 pound sauerkraut, drained and rinsed
1 (15 ounce) can pinto beans, drained
½ pound bacon, chopped
1 cup sour cream
1 tablespoon olive oil
3 tablespoons all-purpose flour

Steps:

Heat olive oil in a large skillet over medium heat. Sautee onion and garlic until tender; set aside. Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.
Stir the sauerkraut and beans into the soup. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick. Remove from the heat and stir in the sour cream. Serve.

Nutrition Facts : Calories 869 calories, Carbohydrate 14.6 g, Cholesterol 186.3 mg, Fat 68.7 g, Fiber 3.8 g, Protein 46 g, SaturatedFat 24.9 g, Sodium 873 mg, Sugar 2.2 g

GERMAN SAUERKRAUT SOUP

German Sauerkraut Soup image

Linda Dembroski who originated the recipe said: "This German New Year's soup contains pork and sauerkraut for good luck in the new year. It's wonderful with fresh warm bread. This recipe has been a family tradition for forty years"

Provided by Steve P.

Categories Chowders

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 smoked ham hocks
2 yellow onions, chopped
2 garlic cloves, chopped
3 quarts water
1 lb sauerkraut, drained and rinsed
1 (15 ounce) can pinto beans, drained (or substitute thick sliced or diced potatoes if you prefer)
1/2 lb bacon, chopped
1 cup sour cream
1 tablespoon olive oil
3 tablespoons all-purpose flour

Steps:

Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until tender; set aside.
Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.
Stir the sauerkraut and beans or potatoes into the soup.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings.
Stir flour into the bacon drippings to make a roux. Stir the roux into the soup.
Continue to simmer the soup until thick, and potatoes if you are using them are tender.
Remove from the heat and stir in the sour cream. Serve.

Nutrition Facts : Calories 630.6, Fat 41.9, SaturatedFat 16.6, Cholesterol 63.9, Sodium 1270.8, Carbohydrate 45.6, Fiber 13.3, Sugar 4.8, Protein 20.1

Tips:

To save time, use pre-shredded sauerkraut. You can also use a food processor to shred your own cabbage.
If you don't have caraway seeds, you can substitute cumin or fennel seeds.
Don't overcook the sauerkraut. It should be tender but still have a bit of crunch.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkling of chopped fresh parsley.
For a heartier soup, add some cooked sausage or bacon.
If you like a spicy soup, add a pinch of cayenne pepper.

Conclusion:

German sauerkraut soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you're looking for a comforting and flavorful soup, give this German sauerkraut soup a try.