German Sauerkraut Soup is a comforting, flavorful dish that’s simple to prepare and perfect for chilly autumn or winter evenings. This hearty soup highlights sauerkraut’s bright, tangy flavor and pairs beautifully with Kassler (smoked pork chops or ribs) or sausages for a satisfying main course. Sauerkraut brings vitamin C and a pleasant, fermented tang to the broth, while the cream and egg yolk give the soup a silky finish. Serve it with fresh crusty bread for a classic, warming meal.
Ingredients German Sauerkraut Soup
1 medium onion
1–2 tbsp clarified butter or vegetable oil
1 egg yolk
480 g ready-cooked German sauerkraut
1/2 liter vegetable broth (or homemade vegetable broth)
200 g Kassler (boneless smoked pork chops/ribs) or sausages as an alternative
200 ml heavy cream
salt and freshly ground black pepper to taste
caraway seeds (optional, to taste)
1 bay leaf
5 sprigs fresh parsley, plus extra leaves for garnish
Box option: Sauerkraut included (no subscription needed)
Cooking Instructions German Sauerkraut Soup
1. Peel and finely chop the onion. In a medium pot, heat the clarified butter or oil over medium heat and sauté the onion until it becomes translucent and fragrant.
2. Drain the sauerkraut well to remove excess liquid, then coarsely chop it. Add the sauerkraut to the pot with the onions along with the bay leaf. Stir to combine and let the flavors meld for a minute.
3. Pour in the vegetable broth to cover the sauerkraut mixture. Bring the soup to a gentle simmer, then reduce the heat, cover, and let it cook for about 15 minutes so the sauerkraut softens and the flavors develop.
4. While the soup simmers, cut the Kassler into thin strips or slice the sausages. Add the meat to the soup and keep it simmering for another 5–10 minutes until the meat is warmed through and tender.
5. In a small bowl, beat the egg yolk and whisk in the heavy cream until smooth. Temper the mixture by slowly adding a few spoonfuls of the hot soup to the cream-and-yolk mixture while stirring constantly. This prevents the yolk from curdling when added to the hot soup.
6. Gradually stir the tempered cream and egg mixture back into the pot. Keep the soup on low heat and do not allow it to boil after adding the egg yolk, as high heat can cause the yolk to separate and become grainy. Stir gently until the soup is creamy and well combined.
7. Season the sauerkraut soup with salt and freshly ground black pepper to taste. If you enjoy the classic aroma, add a pinch of caraway seeds. Stir in finely chopped parsley and reserve a few whole leaves for garnish.
8. Serve the German Sauerkraut Soup hot, ladled into bowls and garnished with parsley. Freshly baked bread, rye slices, or boiled potatoes make excellent accompaniments and help soak up the flavorful broth.
Good Source for German-Style Sausages and Smoked Meats (product suggestions)
Notes and tips: Use ready-cooked sauerkraut for convenience, and adjust the acidity by rinsing the sauerkraut briefly if you prefer a milder tang. Kassler delivers a traditional smoky depth; if you choose sausages, consider a hearty smoked variety. For a vegetarian version, skip the meat and add smoked paprika, smoked tofu, or extra mushrooms for a similar savory note. Leftovers keep well in the refrigerator for 2–3 days and reheat gently over low heat to preserve the cream’s texture.