Sauerkraut Soup I Recipe -
Sauerkraut Soup I Recipe
  • READY IN hrs

Sauerkraut Soup I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 + servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 35 mins

    1 hr 45 mins


  1. Steep mushrooms in 1 1/2 cups of boiling water until they are soft and you can chop them (I use a food processor). Save the water to add to the soup. It gives it a nice rich color.
  2. Put sauerkraut, sauerkraut juice, and 1 1/2 quarts water in soup pot (5-quart Dutch oven is fine). Bring to a boil, add chopped mushrooms and mushroom water. Turn down heat and simmer for one hour.
  3. Add barley (make sure you rinse it first), cook until barley is done.
  4. In the meantime, melt the butter and saute onions until they're soft. Add the flour to the onion mixture to thicken. Add some of the boiling liquid from your soup to the onion mixture and when smooth add to soup.
  5. Add salt and pepper to taste. If soup is too thick for your taste, add a little more sauerkraut juice mixed with water. Enjoy.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

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.

Most Helpful Critical Review
Sep 15, 2008

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.


23 Ratings

Dec 30, 2008

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.

Feb 16, 2008

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!

Jan 07, 2008

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. Enjoy!

Mar 27, 2006

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.

Feb 05, 2012

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.

Oct 04, 2010

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.


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  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 667 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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