Sauerkraut, Bratwurst and Potato Soup

Why You’ll Love This Recipe

If you’re looking for a filling soup with a delicious balance of creamy, savory, and tangy notes, this recipe delivers. It’s rustic, satisfying, and makes a full meal in a bowl. Plus, it’s a wonderful way to enjoy traditional German ingredients in a cozy, family-friendly dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 cups chicken broth
• 3 cups kraut juice + water to make 3 cups
• 3 potatoes, peeled and cubed
• 1 small onion, diced
• 4–5 stalks celery, diced
• 2 cups sliced carrots
• 1 stick butter
• ½ cup flour
• 1 ½ cups milk
• 2 cups cream
• 2 cups sauerkraut, drained
• 5 bratwursts, casing removed

Directions

1. In a large pot, bring the chicken broth, kraut juice, potatoes, onion, celery, and carrots to a boil. Reduce heat and simmer until vegetables are tender, about 15–20 minutes.
2. In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 2–3 minutes. Slowly whisk in the milk and cream until thickened and smooth.
3. Add the cream mixture into the soup pot and stir well.
4. In a skillet, cook the bratwurst (with casings removed) until browned and crumbled. Drain excess fat and add the sausage to the soup.
5. Stir in the sauerkraut and let the soup simmer for another 10 minutes to meld the flavors.
6. Taste and adjust seasoning before serving.

Servings and timing

This recipe serves about 6–8 people. Preparation takes around 20 minutes, with cooking time of 35–40 minutes, for a total of about 1 hour.

Variations

• Use smoked sausage or kielbasa instead of bratwurst for a different flavor.
• Add a pinch of caraway seeds for a more traditional German taste.
• Substitute half of the cream with more milk or broth for a lighter version.
• Mix in shredded cabbage along with sauerkraut for added texture.

Storage/Reheating

Store leftovers in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop or in the microwave, stirring often. This soup also freezes well for up to 2 months just thaw overnight in the fridge before reheating.

FAQs

What does sauerkraut add to this soup?

It gives the soup a tangy, slightly sour flavor that balances the richness of the cream and bratwurst.

Can I use pre-cooked bratwurst?

Yes, just slice and add them directly to the soup, though browning them first adds more flavor.

Do I need to rinse the sauerkraut?

If you prefer a milder tang, you can rinse it, but using it as-is gives the soup a stronger, authentic flavor.

Can I make this soup lighter?

Yes, replace the cream with milk or broth for a less rich version.

What potatoes work best?

Waxy potatoes like Yukon Gold hold their shape best, but Russet potatoes will make the soup creamier.

Can I make this soup vegetarian?

Yes, swap the chicken broth for vegetable broth and use plant-based sausage.

Does this soup freeze well?

Yes, though the cream may separate slightly upon thawing. Reheat gently and stir to recombine.

Can I add cheese?

A little shredded cheddar or Swiss stirred in at the end adds extra richness.

What can I serve with this soup?

Crusty bread, pretzels, or a side salad pair beautifully.

How long does it take to make?

The soup takes about 1 hour from start to finish, including prep and simmering.

Conclusion

Sauerkraut, Bratwurst and Potato Soup is a cozy, flavorful dish that combines creamy comfort with the tang of sauerkraut and the savoriness of bratwurst. Perfect for chilly days or hearty family dinners, this German-inspired recipe is sure to become a favorite at your table.

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