Sauerkraut Soup Recipe


Canned sauerkraut, drained 2 cups
Olive oil, 3 tablespoons
Caraway seeds, 1 tablespoons
Polish sausage, Kielbasa, chopped 2 cups
Russet potatoes, 4 potatoes, 2 cups depending on size
Paprika, 2 tablespoons
Sour cream, 2 tablespoons
Chicken or vegetable stock, 8 cups
Onions, 2 large yellow onions, diced
Flour (optional)
Salt and pepper (optional depending on your stock)


In a large pot heat up olive oil, add chopped onions and brown them a bit. Then add diced polish sausage and stir everything together. Dust the mixture with red paprika and mix again. Add drained sauerkraut and stock. Bring everything to boil add caraway seeds and more paprika if needed, bring down the heat to simmer and cook for 20-30 minutes. Meanwhile peel potatoes and dice them to half inch “squares”. When 20 minutes is up add potatoes and simmer till soft but not over cooked. If you like your soup to be thicker you can always increase sausage, potatoes or sauerkraut portions to 3 cups instead of 2. Sometimes to make it thicker I also mix 1 tablespoon of flour with 1 cup of water, mix it well so they are no lumps and add it to the pot after I added potatoes. If you add flour make sure you keep stirring and cooking it for at least 10 minutes so the taste of flour goes away.
When soup is done I take it off the heat and stir in sour cream and season with salt and pepper if needed. I like little bit of kick in my sauerkraut soup as well so I add little bit of dried chili.
Finally before I serve it to my guests and family I top the soup with dollop of sour cream and sprinkle with little bit of parsley.
Bon Appetite
Chef Kamil