French Sauerkraut Soup is a comforting dish that combines the hearty, slightly spicy, flavor of bratwurst with the tang of sauerkraut. Take in the blend of flavors, with root vegetables like onions, carrots, and potatoes pureed until smooth, with a stirring of cream and a sprinkling of fresh parsley before serving. It will warm you from the inside out.
It’s soup season and I am so excited! There is nothing in this world that I find more comfort in than a piping hot bowl of soup. It is truly my favorite, and if given the chance, I would eat soup every single day of the week! So, when Frank’s Kraut asked me to stir up some cold weather comfort food it was no surprise that my brain went straight to soup. (I feel like there is a joke in there somewhere.)
Chef’s Sauerkraut Soup Recipe
A couple of months ago, my parents took a trip to France and Portugal. A large part of France took part on a boat, called the Avalon Water Ways Cruises. My mom enjoyed the meals and would snap photos and send them to me when something was exceptionally tasty. One night, she said “Kala! You would love this soup!” and sent me a photo of her bowl of French Saurkraut Soup. I asked her to ask the chef for the recipe, and she said “He would never give that out, would he?” But she did ask, and he jotted down the ingredients, no measurements, in broken English on the back of a menu. (Thanks, Chef!)
So I set out to make it. I could find nothing even remotely close to it online. So I started playing around with it and this recipe is what my mom has identified to be an almost identical twin.
This is a sponsored conversation I wrote on behalf of Frank’s Kraut®. The opinions are all my own.
French Sauerkraut Soup
This soup is a nod to classic French cooking. The bratwurst gives it a rich, savory flavor, while the sauerkraut adds a delightful zing. Cumin adds a slightly smoky warmth to each spoonful. The sauerkraut’s tartness nicely balances the earthy notes of the vegetables. Stirring in some heavy cream adds a velvety richness to the dish. Top it with fresh parsley for a lovely touch, and you have a bowl of French Sauerkraut Soup on a chilly day.
If you love the flavors in this French Sauerkraut Soup you need to check out these great soup recipes that contain sauerkraut too: Cream of Reuben Soup, Sauerkraut, Bratwurst & Potato Soup, and my Oktoberfest Chili.
Is this French Sauerkraut Soup Good For Me?
Eating French Sauerkraut Soup offers several potential health benefits due to its nutritious ingredients. The soup contains a variety of vegetables, such as carrots and potatoes, which provide essential vitamins and minerals, including vitamin A, vitamin C, and potassium. The sauerkraut and vegetables are also great sources of dietary fiber, which aids digestion and helps maintain a healthy digestive system.
Including bratwurst or other types of sausage makes this soup a wonderful source of protein, essential for muscle and tissue repair. The ingredients are easily adaptable to fit dietary restrictions or preferences, such as making it vegetarian, vegan, or dairy-free.
THE BENEFITS OF SAUERKRAUT
There are many health benefits to eating sauerkraut both from the cabbage and the fermentation process. Sauerkraut can aid in digestion due to the presence of probiotics and high fiber. It is also high in vitamins such as Vitamin C & K, folate, iron, magnesium, and potassium.
It has been shown to aid in losing weight as it is low in calories, sugar, and fat, plus high in fiber which helps you to feel full longer. Adding a portion of sauerkraut daily can strengthen your immune system, improve your digestion, and possibly reduce your risk of certain diseases.
ingredients in French Sauerkraut Soup
- bratwurst – casings removed, sliced into rounds
- olive oil
- onion – diced
- garlic cloves – minced
- carrot – diced small or julienned
- potato – diced, I used a Russet potato
- Frank’s Sauerkraut – drained, but not rinsed
- ground cumin – adds a slightly smoky flavor
- salt and black pepper – adjust to your liking
- chicken stock – or vegetable stock
- heavy cream – can substitute Half & Half or leave it out to make this recipe dairy-free
- fresh parsley – for garnish, optional
How to Make French Sauerkraut Soup
In a large soup pot, heat the olive oil over medium heat. Add in the sliced sausage, and place the lid on the pot. Cook, moving the sausage around and turning it frequently until it is brown on the outside and no longer pink in the middle. When the sausage is cooked, remove it from the pan and set it aside.
Do not clean out the pot. Add the onion and garlic to the sausage drippings and sauté them for about 3 minutes, or until they become translucent.
Add the carrots and potatoes to the pot and sauté for another 5 minutes or so.
Stir in the spices; cumin, salt, and pepper. Add the sauerkraut to the pot.
Cover it all with the stock. Give it a stir.
Bring the mixture to a boil, reduce the heat cover the pot, and simmer for about 20 minutes or until the potatoes and carrots are tender.
With an immersion blender, puree the soup until smooth. Alternatively, you can add the soup to a blender to puree it before returning it back into the soup pot. *Caution! The soup will be hot. Be very careful!
Stir in the cream and keep the soup warm until you are ready to serve it.
Don’t let the soup boil after adding the cream.
Serve the soup hot with sliced sausage and fresh parsley. (I added a little extra sauerkraut to the tops of mine – I can’t get enough!)
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- Can I use a different type of sausage instead of bratwurst? Yes, you can use other types of sausage like Polish or kielbasa. The choice of sausage will influence the flavor of the soup.
- What’s the best way to puree the soup if I don’t have an immersion blender? If you don’t have an immersion blender, carefully transfer the soup to a regular blender in small batches. Be cautious when blending hot liquids, as they can splatter. Make sure to vent the blender’s lid to release steam.
- Can I make this soup in advance and reheat it? Yes, you can make the soup ahead of time. Allow it to cool completely, then refrigerate it. When you’re ready to serve, gently reheat it on the stovetop over low to medium heat, stirring occasionally.
- How can I make this soup vegetarian or vegan? To make a vegetarian version, omit the bratwurst and use vegetable stock. For a vegan version, use a plant-based butter substitute and vegan sausage.
TIPS & Tricks for Making this Recipe
- You can omit the cream if you prefer a dairy-free version. The soup will still be flavorful, with the sauerkraut providing a creamy texture.
- This soup pairs well with crusty bread or a simple green salad. It is satisfying as a stand-alone dish but makes a wonderful starter at any dinner party.
- You can experiment with additional seasonings like bay leaves, thyme, or paprika to customize the taste according to your preferences.
Feel free to reach out if you have any more questions about making this delicious French Sauerkraut Soup!
Here are some more comfort food recipes I have made with Franks’ Kraut:
- Traditional Reuben Sandwich (pictured above) *Featured in Nebraska Life Magazine
- Homemade Chicken Noodle Soup with Sauerkraut
- Kapusniak(Polish Sauerkraut Soup)
- Beef & Kraut Tator Tot Casserole
- Instant Pot Beer Cheese & Kraut Soup
- Sauerkraut Chocolate Cake
- Reuben Meatloaf
- Reuben Pot Pies
Take some time to visit Frank’s Kraut, find out where to buy the best sauerkraut on the planet, and read about the wonderful benefits of adding it to your diet.
Squash the cold weather with a bowl of comforting French Sauerkraut Soup tonight.
- 2 links of bratwurst, casings removed, sliced into rounds
- 1 Tablespoon olive oil
- 1 small onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 large carrot, julienned or diced small (about 1 cup)
- 1 large russet potato, peeled and diced (about 1 1/2 cups)
- 1 cup Frank's Sauerkraut, drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (32-ounce) container of chicken stock
- 1/2 cup heavy cream
- Fresh parsley for garnish, optional
- In a large soup pot, heat the olive oil over medium heat. Add in the sliced sausage, and place the lid on the pot. Cook, moving the sausage around and turning it frequently until it is brown on the outside and no longer pink in the middle. When the sausage is cooked, remove it from the pan and set it aside.
- Do not clean out the pot. Add the onion and garlic to the sausage drippings and sauté them for about 3 minutes, or until they become translucent.
- Add the carrots and potatoes to the pot and sauté for another 5 minutes or so.
- Stir in the spices; cumin, salt, and pepper.
- Add the sauerkraut to the pot and cover it all with the stock. Give it a stir. Bring the mixture to a boil, reduce the heat cover the pot, and simmer for about 20 minutes or until the potatoes and carrots are tender.
- With an immersion blender, puree the soup until smooth. *Caution! The soup will be hot. Be very careful!
- Alternatively, you can add the soup to a blender to puree it before returning it back into the soup pot.
- Stir in the cream and keep the soup warm until you are ready to serve it. Don't let the soup boil after adding the cream.
- Serve the soup hot with sliced sausage and fresh parsley.
Store leftovers in the fridge for up to 4 days.
To freeze this soup, place it in airtight containers or ziplock bags for up to 3 months.
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Amount Per Serving: Calories: 380Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 67mgSodium: 881mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 12g
Please note that nutrition is not guaranteed accurate.