Sauerkraut soup recipe

easy sauerkraut soup recipe

5 from 5 reviews

A delicious and skinny cabbage dish


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 piece of celery root, finely diced
  • 2 small red beets, peeled and diced
  • 1 tsp caraway seeds
  • 5 cups/500 g sauerkraut, strained, chopped
  • 1 tsp sweet pepper powder
  • 1000 ml hot vegetable stock
  • 3 medium potatoes, peeled and diced
  • bay leaf (optional)
  • Salt and pepper to taste


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


  • Tip 1: As the kraut itself is salty DO NOT add salt until the soup is fully cooked
  • Tip 2: I love to serve it with some crusty bread, preferably whole grain or rye bread