Are you a fan of sauerkraut? If you like sauerkraut like I do, you are going to love this creamy sauerkraut and sausage soup. This is an easy and flavorful recipe made with smokey polish sausage and briney sauerkraut. It’s the perfect comfort food for a cold evening, or when you’re craving sauerkraut!
This soup is so simple to prepare. There’s 10 minutes of prep time and it only needs to cook for 25 minutes. Luckily, if doesn’t need a lot of simmer time to get the full depth of flavor. Dinner can be on the table in just about a half hour! This is a perfect meal to make ahead of time and reheat on a busy weeknight.
Start by melting the butter in a dutch oven or pot over medium/high heat. Toss in polish sausage pieces and brown for about 5 minute.
Once the sausage is browned, add celery, bell pepper, onion and garlic and saute until onion is translucent, about 5-8 minutes. Pour in chicken broth, and scrape the bottom of the pan to incorporate all of the brown bits (hello, flavor!).
Next, add the sauerkraut, heavy cream, dill, ground pepper, and caraway seeds. Bring to a boil, then reduce the temperature to low and simmer for 10 minutes. Add salt to taste.
You can make a dairy-free version of this creamy sauerkraut and sausage soup, too! For the dairy-free version, simply omit the heavy whipping cream and replace with an additional cup of chicken broth.
You can serve this soup as is, or for an even more comfort food feel, enjoy it with a keto dinner roll.
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- 🔪 Prep 10 mins
- 🔥 Cook 25 mins
- ⏱ Total 35 mins
- 🍽 Yield 6 people
Ingredients
Instructions
4 steps- Melt butter in dutch oven or pot over medium/high heat. Toss in polish sausage pieces and brown for about 5 minute.
- Once sausage is browned, add celery, bell pepper, onion and garlic and saute until onion is translucent, about 5-8 minutes.
- Pour in chicken broth, and scrape the bottom of the pan to incorporate all of the brown bits (hello, flavor!). Then add sauerkraut, heavy cream, dill, ground pepper, and caraway seeds.
- Bring to a boil, then reduce the temperature to low and simmer for 10 minutes. Add salt to taste.
Notes
9 Comments
Marla Paz
December 18, 2019 at 4:59 pmOmg so delish and so easy! Thanks for another great recipe Suzanne
Pamela
December 21, 2019 at 1:54 amMade this tonight using a 14 oz can of Sauerkraut rather than the jar specified and doubled the celery, onion, peppers but not the optional caraway as not a fan. OMG so nutritious, tasty and filling. This soup reminds me of good old fashioned comfort food, the kind that hits just the right hunger spot.
lucy
January 11, 2020 at 11:03 pmWow, so tasty! My husband loves it too. Thank you for this recipe!
Fleur
February 3, 2020 at 9:48 pmCan this be frozen?
Suzanne
February 4, 2020 at 5:22 pmHi Fleur, I usually don’t freeze soup with cream or cheese in it because it can change the texture.
Marnie
July 3, 2020 at 10:05 pmJust made this tonight. What a delicious, unusual soup! Two thumbs up from our family. Thank you for sharing this one.
Marianne Ciesielski
May 3, 2022 at 8:44 amThis was awesome!
Kim Duclos
September 18, 2022 at 11:08 amGoing to make now……excited hearing the reviews, thank you for sharing!!
Jeremy Nelson
September 19, 2022 at 5:58 pmI love this soup, only thing I changed was I sautéed the sauerkraut with the onions and green peppers, saving the sauerkraut juice for the soup base. I did add 2oz of bacon to add some smokiness and some additional fat.