Sauerkraut Soup Recipe – German Special
Sauerkraut Soup, or Kapitza in some regions, is a comforting and flavorful dish commonly enjoyed in Central and Eastern European cuisine. The soup is made by simmering sauerkraut with vegetables, meat (often smoked pork or sausage), and herbs to create a rich, tangy broth. Its combination of sour, savory, and hearty flavors makes it a perfect dish for colder weather. The tangy sauerkraut adds depth to the broth, while the tender meat and vegetables create a satisfying, filling meal that’s both nourishing and delicious.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Sauerkraut Soup Recipe Ingredients:
- 500g (1 lb) sauerkraut, drained and rinsed (or to taste)
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 300g (10 oz) smoked pork (or pork sausage), cut into pieces
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon caraway seeds (optional)
- 4 cups (1 liter) vegetable or chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon paprika (optional)
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1 tablespoon sour cream (optional, for serving)
- Fresh parsley, chopped (for garnish)
Prepare the base:
In a large pot, heat the oil over medium heat. Add the chopped onion and garlic, and saute until they become soft and translucent, about 5 minutes.
Cook the meat:
Add the smoked pork or sausage pieces to the pot and cook for 5-7 minutes, browning the meat slightly.
Add vegetables:
Stir in the sliced carrots, diced potatoes, and sauerkraut.
If you like, sprinkle in the paprika for extra flavor.
Add the broth and spices:
Pour in the vegetable or chicken broth, then add the bay leaf, caraway seeds, thyme, salt, and pepper.
Stir well to combine.
Simmer:
Bring the soup to a boil, then lower the heat and let it simmer for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
Final seasoning:
Taste the soup and adjust seasoning with more salt, pepper, or paprika if needed.
Serve:
Remove the bay leaf, then ladle the soup into bowls.
Add a dollop of sour cream and garnish with fresh parsley if desired.
Recipe Notes:
Sauerkraut: Make sure to drain and rinse the sauerkraut to reduce the sourness if it’s too strong for your taste.
Meat: Smoked pork or sausage adds great flavor, but you can also use other meats like ham or bacon if you prefer.
Vegetables: You can adjust the veggies based on what you have, but carrots and potatoes are classic additions.
Broth: Use chicken or vegetable broth for a rich base. You can also use water if you prefer a lighter soup.
Seasoning: Caraway seeds and paprika are optional but add nice flavors. Adjust salt and pepper to taste.
