Recipe by Linda
"Goes great with fish sandwiches, or nice chewy breadsticks. Make sure you serve the soup piping hot. I don't rinse off my sauerkraut because we like our soup tart. If you want, though, you can rinse it."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 (32 ounce) jar
sauerkraut with juice
1 1/2 quarts
onion, finely diced
salt and pepper to taste
I lost my original Christmas Polish sauerkraut soup recipe and this one is very musch like it. It is very good and our Polish friends and relatives love it.
I'm surprised, but I did find this too tart. I will rinse the kraut next time and likely also add a bit of plain green cabbage to mellow it out.
I also found that I was missing a bit of a smokey flavour. I would consider adding some bacon or something similar.
Yum! I added some kielbasa and caraway to the soup and that really made the flavor. Without those additions, I think it would have just been sauerkraut in broth. I followed the rest of the recipe except I skipped the flour and butter roux, but this soup is still plenty thick without it. In fact, I had to had an extra quart of water.
Loved this! It is great on a cold day like today. The flavor reminds me a little bit of the hot and sour soup you get in a Chinese restaurant. This makes a ton so I froze portions for later. I would make this again - very inexpensive to make. Thanks!
For one jar of sauerkraut with juice I would use extra juice from a second bag/ jar. Makes soup taste more tart.
You can also add as much mushrooms as you like. I trippled the ammount. I also added about 4 cloves of garlic into onion mixture.
This was ridiculously good. All of the tart flavors mellow upon cooking and blend to create a buttery-ish flavor (i.e. in the French onion soup family). I will definitely make this again.
Great recipe! Nice to have one that is vegetarian. (all the other ones I've seen for sauerkraut soup seem to contain meat!) Simple and good. I used rice in place of barley and sauteed FRESH mushrooms with the onion in butter instead of using dried mushrooms. Other than that, i followed the recipe as is... I really like this. It's a keeper and will make again. Thanks for posting.
I am loving this soup. Very velvety tasting. Perfect for a dreary fall day watching football. Love the way the mushroom-onion-sauerkraut flavors meld. No changes to the recipe necessary. Wonderful original taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Sauerkraut Soup I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 205
** Calories from Fat: 91
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Discover a terrific technique for making vegetable soups.
This simple veggie soup tastes rich and creamy, but it's completely dairy-free.
See how to make a healthy, super-simple vegetable soup.