Sauerkraut Soup I

Sauerkraut Soup I

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"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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1 h 45 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 23 Ratings

Most helpful positive review

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

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 smoke...

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.

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 recip...

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. ...

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 a...

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 mush...

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. Wo...

Fantastic! I was looking for a 'veggie' alternative to the traditional New Year's pork and sauerkraut and this is definately it! I ended up adding an extra quart of water and it was still plenty...

My grandpa used to make this soup every Christmas Eve. When he passed away I decided I would take up the task, but I had no idea how to make it. Many other recipes include kielbasa or some other...

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