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By Terrie Vanover
Terries Sour krout Potato Potato Soup
Sauerkraut
Updated at: Sat, 31 May 2025 18:28:27 GMT
Nutrition balance score
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Ingredients
0 servings
1 lbsausage
smoked, kielbasa, or your favorite, sliced or crumbled
1 tablespoonolive oil
if sausage is lean
1onion
medium, chopped
2carrots
peeled and sliced
5potatoes
diced, Yukon Gold or Russet
3 clovesgarlic
minced, or 1 tsp garlic powder
1 x 14 ozcan sauerkraut
undrained
8 cupsvegetable broth
store-bought or homemade
2 teaspoonscaraway seeds
1 ½ teaspoonssmoked paprika
1bay leaf
1 teaspoondried thyme
or marjoram
1 teaspoonblack pepper
or more to taste
Salt
to taste, sauerkraut and sausage are salty—start light
red pepper flakes
Optional, for a little heat
apple cider vinegar
Optional, or Dijon mustard for brightness at the end
fresh dill
Optional, or parsley for garnish
Instructions
Step 1
1. Brown the sausage in a large soup pot over medium heat. If it’s lean, add olive oil. Once browned, remove and set aside if desired.
Step 2
2. In the same pot, sauté the onion and carrots for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
Step 3
3. Stir in potatoes, sauerkraut (with juice), and water.
Step 4
4. Add caraway seeds, smoked paprika, bay leaf, thyme (or marjoram), black pepper, and red pepper flakes if using.
Step 5
5. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes, or until potatoes are fork-tender.
Step 6
6. Return sausage to the pot and simmer another 5–10 minutes to meld the flavors.
Step 7
7. Taste and adjust seasoning. Add apple cider vinegar or Dijon if desired.
Step 8
8. Remove bay leaf and serve hot, garnished with fresh herbs.
Notes
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Makes leftovers
