When I first posted this Sauerkraut, Bratwurst, and Potato soup recipe years ago, I told the story of how I had asked some fellow bloggers to contribute to a post I was working on entitled “Soup Supper Round-Up ” on my blog.  

Ingredients For Polish Sauerkraut Soup

• Chicken Stock 
• Sauerkraut – Frank’s is what I used, of course!
• Kraut juice – drained from the sauerkraut and added to a bit of water.
• Butter
• Flour
• Milk
• Cream

• Potatoes
• Onion
• Celery
• Carrots
• Bratwurst – casings removed

Find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

How to Make Sauerkraut, Bratwurst & Potato Soup

Step One: Get all of your ingredients prepped by chopping up the veggies and removing the casings from the bratwurst before you begin. 

Drain sauerkraut, reserving juice. Add water to kraut juice to make 3 cups. In a large soup pot, bring chicken broth and kraut/water to a boil. Add carrots and potatoes, cover, and cook until veggies are desired tenderness. 

Step Two: In a skillet, chop and brown bratwurst until it gets nice and brown. Remove from pan, set aside.

Step Three: Do not clean the pan. Add onion and celery to pan, and saute for about 5 minutes. Add sauerkraut, continue browning until sauerkraut is cooked well. Return bratwurst to kraut mixture. Add this mixture to the simmering stock. 

Step Four: In a small saucepan, melt butter, add flour to melted butter whisking to form a roux. Slowly add milk and cream to the flour mixture. Cook on low, whisking as it thickens. Pour into the broth and let the soup simmer on low until heated through.

Talk about a great hearty soup! This one is perfect for those cold weather days when you just want to feel warm and cozy!

Love it? Pin it!

Don’t forget where you found this comforting potato soup recipe! Pin it to your favorite Pinterest recipe board before you go. 

Sauerkraut Soup, Aka “Kapusniak” Soup

This is similar to my Kapusniak recipe.  (You may also see it spelled “kapusnyak” or “kapustniak“) There are as many ways to spell it as there are to make it! This soup is a heritage soup that typically gets served around the colder months. For good reason! First, of course, any hot and hearty soup is great for chilly days. That goes without saying.

But, in days before refrigeration, the ingredients like sauerkraut didn’t fully pickle after the fall harvest until the colder months set in. So the timing worked out perfectly to use it as an ingredient then. Traditions born of necessity are typically lifesavers and when it comes to mealtime traditions, well, that’s a good thing!

More Great Sauerkraut Recipes

I have oodles of sauerkraut recipes on my website! Here are a few others you will be sure to love:

• Smoked Polish Sausage & Sauerkraut
• Grilled Bratwurst Meatball Kabobs
• Everything Sauerkraut Bread
• Kluski Kapusta Kiszona (Polish Noodles & Sauerkraut) Pictured Above
• Homemade Chicken Noodle Soup with Sauerkraut (it’ll cure what ails you!)
• Sauerkraut Salad
• Sauerkraut Chocolate Cake

Continue to Content

Yield: 6 servings

Sauerkraut, Bratwurst and Potato Soup

Print

A creamy, slightly tangy soup full of veggies, potatoes, bratwurst and sauerkraut.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 6 cups chicken broth
• 3 cups kraut juice + water (to make 3 cups) We LOVE Frank's!!
• 3 potatoes peeled and cubed
• 1 small onion, diced
• 4-5 stalks celery, diced
• 2 cups sliced carrots
• 1 stick butter
• 1/2 cup flour
• 1 1/2 cups milk
• 2 cups cream
• 2 cups sauerkraut, drained -- Frank's is the BEST!
• 5 bratwursts, casing removed

Instructions

1. Drain sauerkraut, reserving juice. Add water to kraut juice to make 3 cups. In a large soup pot, bring chicken broth and kraut/water to a boil. Add carrots and potatoes, cover and cook until veggies are desired tenderness.
2. In a skillet, chop and brown bratwurst until it gets nice and brown.
3. Remove from pan, set aside.
4. Do not clean pan. Add onion and celery to pan, and saute for about 5 minutes.
5. Add sauerkraut, continue browning until sauerkraut is cooked well.
6. Return bratwurst to kraut mixture.
7. Add to broth.
8. In a small saucepan, melt butter, add flour to melted butter and whisk, making a roux.
9. Slowly add milk and cream to flour mixture.
10. Cook on low whisking as it thickens.
11. Pour into broth and let soup simmer on low until heated through.

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Freezes well, too!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black
• 
  12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• 
  Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
• 
  AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 701Total Fat: 54gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 151mgSodium: 2221mgCarbohydrates: 40gFiber: 7gSugar: 14gProtein: 17g

Nutrition isn't always accurate.

I originally posted this recipe on November 5, 2013. It has been updated to improve user experience and reshared on January 12, 2022.

original recipe from Simply Gourmet

If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela