With a little tang from the sauerkraut, an enjoyable smoked flavor from plenty of browned Kielbasa and a variety of vegetables this soup is full of flavor!
This post is sponsored by Ohio Pork, but all opinions are my own!
Sauerkraut Soup Recipe
Also known as Kapusniak or Polish Sauerkraut Soup there are several ways to personalize this easy meal for your family.
Nice chunks of smoked sausage, chicken broth and cream of chicken soup add complimentary hearty flavors to this sauerkraut soup recipe.
The carrots and potatoes provide variation in color and texture that is enjoyable. Cream of mushroom soup creates another dynamic making this soup special.
The heartiness of this sauerkraut soup almost reminds you of our Beef Stew because of the prominent meat flavor, but pork Kielbasa is the distinct and enjoyable addition.
Why This Recipe Works:
- Simple ingredients mix together to showcase Kielbasa and Sauerkraut in a delicious and hearty soup.
- Leftovers freeze and reheat well, so make a double batch for meal prep.
- Easy to make in the stove top in under an hour or in a slow cooker in 4 to 8 hours.
- Using a pre-cooked, smoked meat like Kielbasa adds a more complex flavor to this soup as well as our Kielbasa and Sauerkraut without any extra effort.
Aroma while soup is cooking is more of the sausage than sauerkraut. The kraut flavor isn’t as prominent as I expected just like in our Sauerkraut Salad.
What is Sauerkraut Soup Made Of?
- Kielbasa or Smoked Sausage – there is a slight difference in the spices mixed in the pork and size the particles of meat are ground to. We enjoy both options equally, just be sure to use a precooked meat.
- Sauerkraut– we prefer using a jar, feel free to double the amount of this fermented food if you love it
- Vegetable Oil – to brown the Kielbasa, because browning the smoked meat adds flavor, not just color
- Sliced Potatoes – a can is very convenient, but a fresh potato works equally well
- Carrots – again fresh or canned is a personal preference
- Onion – a bag of frozen diced onions save so much time when prepping soup
- Cream of Chicken Soup
- Cream of Mushroom Soup – can be substituted for cream of onion if you’re not a fan of mushrooms
- Chicken Broth – Helps thin out condensed soup and creates the liquid for the veggies to tenderize in
- Dill Weed, Garlic, Salt & Pepper – spices and seasonings to add at your discretion
- Water – optional, I would wait to add until the soup is nearly cooked, sample and decide if you want it to be thinner or thicker and creamier
Why This Recipe is Special
My husband has German roots which means he loves Pork and Sauerkraut. His ancestors came from a part of the world (Germany, Poland, Hungry, Russia) that raise a lot of pigs and they brought those farming traditions to many parts of the midwest.
They chose the midwest because the climate is similar to what they were used to. Fast forward to the 21st century and I know that when we buy pork at the grocery store and make recipes like this we’re supporting families just like ours. Both sets of parents are among the 3,500 family farms in Ohio that raise enough raise pork to feed about 25 million people!
I also love that this is a complete meal with plenty of protein, fiber in the vegetables and starch in the potatoes. Eating 20 – 30 grams of protein per meal helps fuel your body and may help you feel fuller longer.
How to Make Sausage and Sauerkraut Soup
Add vegetable oil to a hot skillet over medium high heat. Once skillet and oil are hot add slices or coins of Smoked Sausage.
Use tongs to turn the pieces to brown on each side.
Using a medium to large crock pot add chicken broth and undrained sauerkraut.
Add onion, carrots and potatoes (drain if using canned ingredients).
Then add two cans of condensed soup. I have some mini silicone spatulas to help clean out the cans easily.
Then season with dill, garlic, salt and pepper.
Stir everything together. Cover and cook on high for 4 hours or on low for up to 8 hours.
If possible stir once or twice while cooking.
Taste and season this recipe for sauerkraut soup to your liking with additional salt and pepper before serving.
- A couple cups of finely shredded and chopped cabbage can be added in the beginning. Be sure that it is covered with liquid after stirring. If any veggies are sticking up then add some more broth.
- Adding water to the soup will make the cream of chicken and mushroom soup flavors a little less intense. This will make the soup lighter and puts more of a feature on the broth flavor.
- Can increase the amount of sauerkraut for a stronger fermented flavor.
- If you love sauerkraut don’t drain it, include all of those juices.
- Can substitute 1 1/2 cups of frozen or freshly diced potatoes or carrots for a 15 ounce can of each ingredient.
More Easy Family Meals
Creamy Pork Chop Casserole – Takes Swiss cheese, white wine, cream of chicken soup and herb seasoned stuffing sprinkled on pork chops to make a wonderful meal. My friend Kate shares this similar Pork Chop and Potato Casserole.
Sauerkraut Casserole has a mellow flavor that mixes tomato soup with sausage, a starch and veggies.
Cheesy Sausage and Potato Casserole is one of our most popular because the simple ingredients create a wonderful meal!
- 1 pound Polish sausage
- 1 tablespoon vegetable oil
- 1 1/2 cups sauerkraut with juice
- 15 ounce can sliced potatoes drained
- 1 1/2 cups carrots diced or sliced
- 1 onion finely diced
- 10.75 ounce can cream of chicken soup
- 10.75 ounce can cream of mushroom soup
- 4 cups chicken broth
- 1 teaspoon dill weed
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 1/2 cups water
- Slice smoked sausage or Kielbasa into bite sized coins.1 pound Polish sausage
- Heat oil in a skillet over medium high heat. Add sausage and flip often until browned on each side. Set aside on a plate lined with paper towels.1 tablespoon vegetable oil
- Coat a crock pot with non-stick cooking spray or use a liner.
- Blend cream of chicken soup and cream of mushroom soup with the chicken broth and water.10.75 ounce can cream of chicken soup, 10.75 ounce can cream of mushroom soup, 4 cups chicken broth, 2 1/2 cups water
- Stir in sauerkraut, onion, carrots, potatoes and sausage.1 1/2 cups sauerkraut, 15 ounce can sliced potatoes, 1 1/2 cups carrots, 1 onion
- Season with dill, garlic, salt and pepper.1 teaspoon dill weed, 1 teaspoon minced garlic, 1 teaspoon sea salt, 1/2 teaspoon black pepper
- Cover and cook on high for 4 hours or low for up to 8 hours.
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