Sauerkraut Soup Recipe

Two words to describe this naturally gluten-free Sauerkraut Soup: savory and wholesome. A perfect blend of tangy fermented cabbage, sweet onions, garlic, and sausage, complemented by tender potatoes, earthy mushrooms, and a perfect blend of spices. Topped with a creamy swirl of sour cream and a sprinkle of fresh parsley, this vibrant soup is as nourishing as it is flavorful.

Festive Sauerkraut Soup with Gluten-Free Chorizo

Sauerkraut soup is a beloved German winter classic, traditionally made with fermented cabbage, potatoes, and smoked pork. In this version, I’ve swapped the smoked pork for gluten-free chorizo sausage, adding a bold, savory depth to the dish.

The secret to a truly flavorful sauerkraut soup is slow simmering. Allowing the soup to cook gently for hours lets the rich flavors meld together, creating a harmonious and comforting bowl of goodness.

For the best results, this soup is best made at least 24 hours in advance, giving the ingredients time to develop their full, delicious potential. Perfect for festive gatherings or cozy winter meals!

Why is sauerkraut soup better the next day?

Sauerkraut soup is always better the next day or the day after. The flavours develop over time, adding a lot of flavor to the soup.

This recipe is about simmering the soup for a long time. Then the soup is chilled overnight, sometimes for days, before reheating and serving.

What is sauerkraut?

Sauerkraut is naturally gluten free fermented white cabbage with a distinctive sour flavour. The cabbage is nutritionally packed with vitamins such as C and K and is rich in iron and fiber. 

Sauerkraut is also low in calories and carbs and is considered diet-friendly. 

Sauerkraut Soup Tips & Storage

• Can you replace sauerkraut with white cabbage?
  No, raw cabbage won’t work in this recipe. The unique flavor and texture of the soup come from the fermentation process. Using raw cabbage will result in a dish more like cabbage soup than sauerkraut soup.
• Is sauerkraut soup gluten-free?
  Yes, sauerkraut is naturally gluten-free, as it’s made with just salt and raw cabbage. However, some brands may include additives containing gluten. Always check the label to ensure it’s gluten-free.
• How long will sauerkraut soup keep?
  • With smoked meat: It will keep for up to 7 days in the fridge.
  • Vegan version: It can last up to 14 days when refrigerated.
    Bonus: The flavor deepens and intensifies the longer it sits, so it’s even more delicious after a couple of days!

The History of Sauerkraut Soup

Sauerkraut soup, a traditional German dish, dates back to the Middle Ages. The name sauerkraut means “sour cabbage,” referring to the fermented cabbage used in the recipe.

The first recorded recipe appears in a 14th-century German cookbook, though it was likely made earlier. Initially a way to use surplus cabbage, the dish evolved to include ingredients like bacon, smoked pork, chorizo, potatoes, and mushrooms. Today, many variations exist, but all feature the signature sour and savory flavors that define this German classic.

Health benefits of fermented cabbage

According to Livestrong, raw fermented cabbage is a probiotic food that contains beneficial bacteria for gut health. These friendly bacteria can help to improve digestion, reduce inflammation, and boost the immune system.

Fermented cabbage is also a good source of vitamins and minerals, including vitamin C, iron, and calcium.

How to Make Sliced Fermented Cabbage at Home

Ingredients:

• 1 large head of white (or green) cabbage
• 1 tablespoon sea salt
• 1 tsp. caraway seeds (optional)
• 1 cup filtered water
• Clean glass jar(s) with a lid (I use 2)

Instructions:

• Wash and thinly slice the cabbage.
• Mix the cabbage with sea salt, caraway seeds (if using), and water.
• Pack the cabbage mixture tightly into the jar(s) with the brine.
• If you have weights or clean stones, use them to weigh down the cabbage, ensuring it’s fully submerged in the brine.
• Loosely cover the jar with the lid and set aside in a cool, dark place.
• Check daily and press the cabbage down as needed.
• After 10-14 days, the cabbage should be fermented. The longer it ferments, the more flavorful it becomes. It should have a sour smell and tangy taste.
• For leftovers, remove the weights and store in the refrigerator for up to 2 months. Keep it covered to prevent it from drying out.

You may also enjoy our Instant Pot Version the instant pot pork and sauerkraut. 

Hearty Sauerkraut Soup: Variations & Additions

Sauerkraut soup is a comforting and filling dish made with sauerkraut, potatoes, onions, and a blend of spices. It can be made with or without smoked meat, depending on your preference.

Feel free to customize the soup by adding other vegetables like carrots, bell peppers, and mushrooms. You can also experiment with different spices such as paprika, rosemary, marjoram, thyme, and sage to enhance the flavor.

In Slovakia, it’s common to add 3-5 raw eggs at the end of the cooking process. The eggs cook gently in the hot broth, becoming medium-hard and served alongside the soup for added richness.

Serving Suggestions for Sauerkraut Soup

Serve this hearty sauerkraut soup with a slice of gluten-free German potato bread, a dollop of creamy sour cream, and a sprinkle of fresh herbs for a truly satisfying meal. The combination of flavors and textures makes it the perfect dish for any occasion.

Vegan Sauerkraut Soup: A Plant-Based Twist

Sauerkraut soup is easily adaptable for a plant-based diet. To make a vegan version, simply follow the same recipe but omit the smoked meat and replace the water with homemade gluten-free mushroom broth or vegetable broth.

For added flavor and texture, you can include:

• 1 cup of crushed tomatoes
• Thinly sliced carrots and bell peppers
• Cubed firm tofu
• 1 teaspoon of gluten-free liquid smoke (optional, for a smoky flavor)

This vegan version is just as hearty and delicious as the original! I hope you give this healthy, flavorful sauerkraut soup a try—it may surprise you how tasty and satisfying it is. Enjoy!

Final Thoughts

Sauerkraut soup is a comforting, versatile dish that’s easy to customize for any diet. Whether you go for the traditional version or try the plant-based twist, it’s a delicious, wholesome gluten-free meal perfect for the holidays or when you crave a hearty wholesome soup.