Sauerkraut, bratwurst, and potato soup is a creamy, slightly tangy soup full of veggies, potatoes, bratwurst, and sauerkraut. The recipe has deep roots in Eastern Europe, with tons of variations. German sauerkraut soup, Polish sauerkraut soup, Russian and Ukrainian versions, you name it.
Some sauerkraut soup recipes are creamy, while others have a clear broth, but all of them are united in the use of sauerkraut and potatoes.
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.
Sauerkraut Soup With Sausage
Making Authentic Sauerkraut Soup With Bratwurst And Potatoes
Polish and German sauerkraut soup recipes tend to feature a creamy broth, which is awesome! Don’t expect the sauerkraut to overwhelm you either. Because the potatoes cut the tanginess, and the bratwurst makes the broth so savory, everything balances out nicely.
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.
- 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
Love Sauerkraut? Well, here is everything you always wanted to know about Kraut! Where it comes from, how it’s made, the massive amounts of benefits that come from adding it to your diet, and of course, tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.
My youngest son will tell you that this is his most favorite soup recipe that I make! I hope that you and your family will enjoy it for years to come as we have.
Let’s make some sauerkraut potato soup, shall we?
- 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
- 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.
- In a skillet, chop and brown bratwurst until it gets nice and brown.
- Remove from pan, set aside.
- Do not clean 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 to broth.
- In a small saucepan, melt butter, add flour to melted butter and whisk, making a roux.
- Slowly add milk and cream to flour mixture.
- Cook on low whisking as it thickens.
- Pour into broth and let soup simmer on low until heated through.
Refrigerate leftovers in an airtight container for up to 4 days. Freezes well, too!
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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
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