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Sauerkraut, Bratwurst and Potato Soup

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Sauerkraut, Bratwurst and Potato Soup is a creamy, hearty, German-inspired soup with tangy sauerkraut, savory bratwurst, and tender vegetables. Comforting, flavorful, and perfect for chilly days, this dish makes a full meal in a bowl.

Ingredients

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

Instructions

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

Notes

Browning the bratwurst before adding gives deeper flavor.

Rinse sauerkraut if you prefer a milder tang.

Waxy potatoes like Yukon Gold hold their shape best.

For a lighter soup, replace cream with more milk or broth.

Nutrition

Find it online: https://justsosavory.com/sauerkraut-bratwurst-and-potato-soup/