Easy Sauerkraut Soup Recipes

POLISH SAUERKRAUT SOUP RECIPE (KAPUSNIAK)

Steps:

• In a large pot heat up the oil, add the bay leaf, onion and fry for a couple of minutes over a medium heat stirring occasionally.
• Add the sauerkraut (and meat if using, see *Notes below), stir and continue frying for another minute or so. Add 1/2 the amount of stock, cover and bring to boil. Lower the heat and simmer for 20 minutes stirring occasionally.
• Add the rest of the ingredients (NOT the salt), including the remaining stock, stir, cover, bring to boil again and continue cooking over a low heat for 50 minutes. DO NOT add salt until the soup is fully cooked as the sauerkraut is salty so taste the soup to decide how much salt it needs.

SLOW-COOKED SAUERKRAUT SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon.

SAUERKRAUT SOUP RECIPE (KAPUSTNYAK)

Steps:

• Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
• Add finely chopped celery and onion. Saute until softened and golden (5 min).
• Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
• Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.

EASY HOMEMADE SAUERKRAUT

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

SAUERKRAUT SOUP

Steps:

• Rinse the sauerkraut in cold water and leave to drain.
• Place sauerkraut, onion, garlic and cold water in a large saucepan with seasoning.
• Bring to the boil, then simmer for 15 minutes.
• Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run.
• Stir in the paprika and mix into the sauerkraut mixture.
• Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice.
• Stir in the cream, check the seasoning and reheat until just on the point of boiling.
• Serve with rye bread.

UKRAINIAN SAUERKRAUT SOUP (KAPUSNYAK)

Steps:

• Gather the ingredients.
• In a large Dutch oven or soup pot, place spareribs, water, chopped onion, garlic (if using), bay leaf , and peppercorns. Bring to a boil, skimming off the foam that rises to the surface.
• Reduce heat and simmer until the meat is ready to fall off the bones. You may need to add more water.
• Remove meat and, when cool enough to handle, chop into bite-size pieces. Reserve.
• To the Dutch oven with boiling liquid, add carrots, potatoes, mushrooms (along with strained soaking liquid if using dried mushrooms), and sauerkraut.
• Bring to a boil, reduce heat, and simmer until sauerkraut is tender, about 30 minutes. Add more water, if necessary.
• Adjust the seasonings. Fork blend 2 tablespoons flour with 2 tablespoons sour cream. Temper this mixture with a few ladles of hot soup . Return the tempered sour cream to soup and whisk until well incorporated and the soup has thickened slightly.
• Return the meat to the soup, heat through and serve with fresh parsley or dill sprigs and rye bread on the side.

SAUERKRAUT SOUP WITH SAUSAGE

Steps:

• Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.

CREAMY SAUSAGE, POTATO AND SAUERKRAUT SOUP

Steps:

• In a large saucepan, melt butter over medium heat.
• Add onions and saute for about five minutes, until tender.
• Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
• Turn heat to medium high, then cook stirring often until broth begins to thicken.
• Reduce heat to medium then add kielbasa, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar.
• Stir to combine and remove from heat. Serve sprinkled with black pepper.

POLISH SAUERKRAUT SOUP (KAPUSNIAK)

Steps:

• Gather the ingredients.
• Place ham hocks or ham bone and water in a Dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns , and parsley. Return to a boil, reduce heat to a simmer and cook about 45 minutes, or until meat falls off the bones.
• Remove meat from broth, dice and return to the pot with barley, sauerkraut, and caraway seeds, if using. Return to a boil, reduce heat and simmer , uncovered, for an additional 45 minutes.
• If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice.
• Add salt and pepper to taste. Remove ​the ​ bay leaf .
• Serve in heated bowls with hearty rye bread .

SAUERKRAUT SOUP

Steps:

• Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes; stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.

SAUERKRAUT SOUP

Steps:

• Heat a pot over medium-high heat and add the onion and a splash of the vegetable stock. Sautee until the onions are soft. Add the bay leaves and the smoked paprika and stir constantly for about 30 seconds to release the flavours.
• Add the carrots, potatoes, stock, water, chickpeas and sauerkraut and bring to a boil. Reduce the heat to medium-low and partially cover. Simmer until the potatoes and carrots are tender - 15 to 20 minutes.
• Taste and add salt and pepper (how much will depend on how salty your sauerkraut is to begin with). Serve and garnish with a green herb, if desired.

CREAMY SAUERKRAUT AND SAUSAGE SOUP

Steps:

• Melt butter in dutch oven or pot over medium/high heat. Toss in polish sausage pieces and brown for about 5 minute.
• Once sausage is browned, add celery, bell pepper, onion and garlic and saute until onion is translucent, about 5-8 minutes.
• Pour in chicken broth, and scrape the bottom of the pan to incorporate all of the brown bits (hello, flavor!). Then add sauerkraut, heavy cream, dill, ground pepper, and caraway seeds.
• Bring to a boil, then reduce the temperature to low and simmer for 10 minutes. Add salt to taste.

EASY SAUERKRAUT SOUP

Steps:

• First, peel the onions and the potato and chop both into small pieces. Also, peel and cut up the garlic or press it through a garlic press.
• Drain the sauerkraut and squeeze out any excess liquid. This is especially important if you're using sauerkraut that is kept in a vinegar-based solution. If you don't squeeze out some of the liquid, the soup will taste very vinegary.
• Cut the pancetta bacon into small pieces if it's not already pre-cut.
• Heat oil in a large pot, then add the pancetta bacon and fry it on medium-high heat for around 5 minutes until the fatty pieces appear clear. Then add the chopped onion pieces and sauté them on medium heat for around 5-6 minutes until translucent. Stir regularly.
• Once the onions are soft and the pancetta bacon has browned slightly, add the chopped potato and garlic. Sauté them for 2-3 minutes as well.
• Next, add the tomato paste and paprika powder. Stir everything together.
• Now add the sauerkraut to the pot and give everything a stir. Then pour in enough vegetable broth so that it covers the contents in the pot. In our case, this is 4 cups of broth but it might be slightly more or less for you.
• Bring the contents of the pot to a boil, then place the lid on the pot and turn down the heat. Let the soup simmer for around 25-30 minutes or until the potato pieces are soft.
• Add salt and pepper to taste and remove the pot from the heat. Stir in the sour cream.
• Serve the soup hot with some fresh crusty bread.

SAUERKRAUT SOUP RECIPE

Steps:

• In a large soup pot heat up oil, add onion and fry for 2 minutes over medium heat, stirring occasionally.
• Add carrots, potatoes, beets, celery root, caraway, and fry for another minute.
• Stir in sauerkraut, sweet pepper powder and continue frying for another minute or so.
• Fill up with vegetable broth, cover and bring to boil.
• Reduce heat and simmer at medium-high heat for 25 minutes until cabbage is tender.
• Season with salt and pepper.

POLISH SAUERKRAUT SOUP

Steps:

• I usually brown my sausage and onions in about 2 tablespoons of butter or oil before adding to crock pot but this is not necessary. Add all ingredients to crock pot, stir to combine.
• Cook on low for 6 to 7 hours or high for 4 hours or until carrots and potatoes are cooked. Makes a 3 quart crock pot almost full or about 8 to 10 servings.

SAUERKRAUT SOUP

Steps:

• In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.

GERMAN SAUERKRAUT SOUP (SAUERKRAUTSUPPE)

Steps:

• In a soup pot fry the bacon until done. Add the onions and cook until lightly caramelized, 5-7 minutes. Add the garlic and cook another minute. Stir in the tomato paste and spices and cook another minute. Add the chicken broth and sauerkraut and bring to a boil. Reduce the heat to medium and simmer, covered, for 20 minutes. Stir in the crème fraîche or sour cream and heat through (do not boil).
• Serve hot with a dollop of crème fraîche or sour cream. Crusty bread and a leafy green salad make great accompaniments.