Hearty & Creamy Sauerkraut, Bratwurst, and Potato Soup: A Timeless European Comfort Food Recipe

Discovering This Incredible Sauerkraut, Bratwurst, and Potato Soup Recipe

Years ago, when I first shared this Sauerkraut, Bratwurst, and Potato Soup recipe on my blog, I recounted the tale of its fascinating discovery. I had invited fellow food bloggers to contribute to a “Soup Supper Round-Up” post, and one of them introduced me to this unique combination. To be honest, I was initially intrigued – the idea of sauerkraut, bratwurst, and potatoes together in a creamy soup sounded a bit unconventional to some, myself included. However, the promise of a hearty, flavorful meal was enough to spark my curiosity.

However, those who know me understand my profound love for sauerkraut. I’ve had a long-standing appreciation for its distinct flavor, and I’ve been a loyal fan of Frank’s Kraut for ages. Yet, it was my cousin, Shawn, a passionate sauerkraut enthusiast who even makes his own, who first tried this soup. He couldn’t stop raving about it, insisting that I simply *had* to try it! I’m eternally grateful that I took his advice, as this **easy sauerkraut soup recipe** quickly became a beloved household favorite, proving that sometimes the most unexpected combinations yield the best results.

Winning Over the Skeptics: My Family’s Love for Sauerkraut Soup with Sausage

My first attempt at making this delicious sauerkraut soup with sausage was on Halloween back in 2013. It had become a cherished tradition for my in-laws to join us for a comforting soup supper before we all headed out for trick-or-treating with the kids. My father-in-law, who always playfully teased me about my Polish/German heritage, initially dismissed the idea of this soup. He declared it sounded like something he wouldn’t enjoy, based purely on its unique blend of ingredients.

To my delight and his utter surprise, he ended up having two generous bowls! It was the first crockpot that was completely empty that year – a true testament to the soup’s irresistible appeal and how wonderfully it can convert even the most hesitant eaters. This moment solidified the **creamy sauerkraut soup’s** place in our family’s tradition, proving that even the most skeptical palates can be won over by its unique charm and hearty flavor. This **Polish and German sauerkraut soup** truly delivers the perfect blend of creamy texture with just the right amount of tang. It’s utterly fabulous! My father-in-law suggested I rename the soup, but honestly, its deliciousness speaks for itself, so I decided to stick with the original name, letting the flavors do all the talking.

Crafting Authentic Sauerkraut Soup with Bratwurst and Potatoes

Traditional Polish and German sauerkraut soup recipes often feature a rich, creamy broth, and this particular recipe is no exception. It’s meticulously designed to deliver a wonderfully comforting and deeply satisfying experience without the sauerkraut overwhelming your taste buds. The true secret to this soup’s success lies in the masterful balance of flavors: the starchy, tender potatoes cleverly mellow out the sauerkraut’s natural tanginess, while the savory, browned bratwurst infuses the broth with an unparalleled hearty depth. Every ingredient plays its vital part, coming together to create a beautifully balanced and incredibly satisfying soup that is both complex and approachable.

This particular blend makes for an incredibly warming meal, perfect for any time of year, but especially delightful during the cooler months when you crave something substantial and nourishing. It’s a testament to how simple, traditional ingredients can come together to create something truly extraordinary. The combination of textures from the tender vegetables, the chewy bratwurst, and the smooth, creamy broth makes every spoonful a delightful experience. Whether you’re new to the world of sauerkraut or a seasoned fan, this recipe promises a delightful culinary journey into European comfort food.

Essential Ingredients for Your Delicious Sauerkraut Soup

To create this delightful creamy sauerkraut soup, you’ll need a selection of fresh, high-quality, and flavorful ingredients. Each component contributes significantly to the soup’s unique character and comforting profile, building layers of taste and texture. Here’s a breakdown of what you’ll need to gather to prepare this incredibly satisfying dish:

• Chicken Stock: This forms the foundational liquid base of our soup, contributing a rich umami flavor. Using a good quality chicken stock will make a noticeable difference in the final taste.
• Sauerkraut: The absolute star ingredient! Its distinct tangy, fermented flavor is essential. I always recommend using Frank’s Kraut for its consistent quality and perfect balance of sourness. Remember to drain it thoroughly, but crucially, don’t discard the juice!
• Kraut Juice: This liquid, drained from the sauerkraut and then combined with a bit of water, is a key component that amplifies the authentic tangy flavor without making it excessively sour. It’s part of the soup’s unique appeal.
• Butter: Used to create a rich roux and to sauté the aromatics, butter adds a wonderful depth and contributes to the soup’s velvety texture. Unsalted butter is preferred to control sodium levels.
• Flour: Combined with butter, flour creates a roux, which acts as the primary thickening agent for the creamy base of the soup. All-purpose flour works perfectly for this.
• Milk: Whole milk is recommended as it contributes significantly to the soup’s smooth, creamy consistency and helps to mellow out the sharp tanginess of the sauerkraut, creating a harmonious flavor profile.
• Cream: Heavy cream adds an extra layer of luxurious richness and decadent mouthfeel to the broth, transforming it into a truly indulgent and comforting experience.

And for the hearty additions that complete this **bratwurst and potato soup**:

• Potatoes: Peeled and uniformly cubed, potatoes add essential substance and a satisfying earthiness to the soup. They also help to naturally thicken the broth and absorb some of the sauerkraut’s acidity, contributing to a wonderfully balanced flavor. Russet or Yukon Gold potatoes are excellent choices due to their starchy texture.
• Onion: Finely diced, onion provides a fundamental aromatic base when sautéed, adding sweet and pungent notes that build complexity in the soup.
• Celery: Diced, celery introduces a subtle crunch and a fresh, slightly savory depth to the vegetable medley, enhancing the overall flavor profile.
• Carrots: Sliced into rounds or half-moons, carrots bring a touch of natural sweetness and vibrant color, beautifully complementing the savory and tangy elements of the soup.
• Bratwurst: With casings removed, this traditional German sausage is crumbled and browned, contributing a fantastic savory, slightly spiced, and rich flavor to the soup. It’s a key component for the hearty texture and robust taste of this **bratwurst soup**.
• Salt and freshly ground black pepper: Essential for seasoning and bringing out all the delicious flavors. Adjust to your personal preference.

You’ll find the complete, precise measurements and detailed step-by-step instructions in the printable recipe card located at the very bottom of this post.

How to Make This Flavorful Sauerkraut, Bratwurst & Potato Soup

Creating this comforting and robust **sauerkraut, bratwurst, and potato soup** is a rewarding culinary experience. While it requires a few steps, each is straightforward, ensuring that even novice cooks can achieve a delicious result. Follow these instructions carefully to bring this Eastern European-inspired dish to life in your kitchen.

Step One: Prepare Your Ingredients and Start the Broth.
Before you begin cooking, it’s wise to get all your ingredients prepped. This includes dicing the onion, celery, and carrots into uniform pieces. Peel and cube your potatoes, aiming for consistent sizes so they cook evenly. Most importantly, remove the casings from your bratwurst sausages; this will allow them to crumble and brown beautifully in the skillet. Now, drain the sauerkraut, but be sure to reserve the kraut juice – it’s crucial for achieving that authentic tang! Combine this reserved kraut juice with enough water to make 3 cups of liquid. In a large, heavy-bottomed soup pot or Dutch oven, bring the chicken broth and your kraut/water mixture to a rolling boil over medium-high heat. Once boiling, add the prepared carrots and potatoes. Reduce the heat to a steady simmer, cover the pot, and let them cook for 10-15 minutes, or until the vegetables are tender-crisp. This ensures your vegetables are soft and begin to infuse the broth with their flavors before the other ingredients are added.

Step Two: Brown the Bratwurst for Depth of Flavor.
While your vegetables are simmering, heat a large skillet (a cast iron skillet works wonderfully here for even browning) over medium-high heat. Add the uncased, crumbled bratwurst meat to the hot pan. Begin to chop and break it apart with a spoon as it cooks. Stir frequently and brown the bratwurst thoroughly until it’s nicely caramelized and cooked through. This step is vital for developing rich, savory flavor that will permeate the entire soup. Once uniformly browned, carefully remove the bratwurst from the pan using a slotted spoon, leaving any rendered fat behind in the skillet. This flavorful fat will be used in the next stage of cooking.

Step Three: Sauté Aromatics and Sauerkraut, Then Combine.
Do not clean the skillet after removing the bratwurst – those flavorful drippings are gold and will add immense depth to your soup! Add the diced onion and celery to the pan and sauté them over medium heat for about 5-7 minutes, or until they are softened and become translucent. Next, add the drained sauerkraut to the pan. Continue to cook and brown the sauerkraut, stirring occasionally, for another 5-7 minutes until it’s well cooked and slightly caramelized. This step deepens its flavor and helps to mellow some of its sharp tang. Return the browned bratwurst to the sauerkraut mixture in the skillet. Finally, carefully transfer this entire flavorful mixture of bratwurst, sautéed vegetables, and sauerkraut to your simmering soup pot with the chicken broth, potatoes, and carrots. Stir everything gently to ensure all the wonderful flavors are well combined.

Step Four: Prepare the Roux and Finish the Soup.
In a separate small saucepan, melt the butter over medium-low heat. Once the butter is completely melted, add the flour and whisk continuously for 1-2 minutes to create a smooth, lump-free roux. Cook the roux briefly to eliminate any raw flour taste. Gradually and slowly whisk in the milk and heavy cream into the flour mixture, ensuring you continue to whisk vigorously to prevent lumps. Continue to cook this mixture over low heat, whisking constantly until it thickens into a creamy sauce consistency. This rich roux will be the foundation of your soup’s luxurious creaminess. Pour this thickened cream mixture into the large simmering soup pot, stirring it gently until it’s fully incorporated and the soup achieves a beautiful, uniform creamy texture. Let the entire soup simmer on low heat for an additional 10-15 minutes, allowing all the magnificent flavors to meld beautifully and the soup to heat through completely. Taste and adjust seasonings with salt and freshly ground black pepper as needed. For an extra touch, you can stir in some fresh chopped parsley just before serving.

Talk about a truly hearty and satisfying soup! This **homemade sauerkraut, bratwurst, and potato soup** is absolutely perfect for those crisp fall days or deep winter evenings when all you crave is warmth, comfort, and a cozy meal. Serve it piping hot with a crusty slice of artisanal bread for dipping, and watch it disappear in no time!

Storage and Reheating Tips for Your Sauerkraut Soup

One of the many great things about this delicious **creamy sauerkraut soup** is that it often tastes even better the next day, as the flavors have more time to fully meld and develop. If you find yourself with any leftovers (a rare occurrence, I assure you!), store them in an airtight container in the refrigerator for up to 4 days. For longer storage, this soup freezes exceptionally well. Allow the soup to cool completely to room temperature before transferring it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be frozen for up to 3 months. To reheat, simply thaw the frozen soup in the refrigerator overnight. Gently warm it on the stovetop over low heat, stirring occasionally, until it is heated through. You may find it has thickened slightly after freezing, so feel free to add a splash of extra milk or chicken broth to achieve your desired consistency.

Love it? Pin it!

Don’t let this incredibly comforting **potato soup recipe** get lost in the depths of your browser tabs! Be sure to save it to your favorite Pinterest recipe board before you move on. This way, you’ll always have this delicious **sauerkraut, bratwurst, and potato soup** at your fingertips whenever a craving strikes for a hearty, traditional European-inspired meal. It’s the perfect recipe to share with fellow food lovers!

Sauerkraut Soup, Also Known as “Kapusniak” or “Kapustniak”

This **creamy sauerkraut soup** shares many delightful similarities with my Kapusniak recipe. You might encounter this traditional Eastern European soup spelled in various ways, such as “kapusnyak” or “kapustniak,” highlighting the rich regional diversity in both spelling and preparation across different countries. Just as there are many ways to pronounce and spell it, there are countless delicious variations of this warming and nourishing dish!

Kapusniak is a true heritage soup, deeply intertwined with the culinary history of many cultures, particularly in Poland and surrounding countries. It is traditionally served during the colder months, and for very good reason. Firstly, any hot and hearty soup naturally provides immense comfort and warmth on chilly days – that goes without saying. Beyond mere comfort, there’s a fascinating historical and practical reason for its seasonal popularity. In bygone eras, before the advent of modern refrigeration, staple ingredients like sauerkraut would not fully pickle and mature until the colder months set in after the fall harvest. This natural timing made sauerkraut a readily available and perfect ingredient to utilize in winter stews and soups.

Traditions born of necessity often become beloved lifesavers, and when it comes to timeless mealtime traditions like Kapusniak, they certainly stand the test of time, offering both nourishment and a profound connection to the past. Our **sauerkraut, bratwurst, and potato soup** is a delightful and creamy interpretation of this classic, bringing robust flavors and satisfying textures to your table, while honoring its rich cultural roots. It’s a culinary journey back in time with every delicious spoonful.

Explore More Incredible Sauerkraut Recipes

If you’ve fallen in love with the unique tang and incredible versatility of sauerkraut after trying this soup, you’ll be thrilled to know I have an abundance of other fantastic sauerkraut recipes available on my website! Sauerkraut isn’t just for soup; it can add a delicious depth, complexity, and even a surprising twist to a wide array of dishes, from savory main courses to unexpected desserts. Here are just a few more of my favorites that I’m sure you will absolutely adore, showcasing the diverse potential of this fermented cabbage:

• Smoked Polish Sausage & Sauerkraut: A classic, comforting combination that’s incredibly easy to make, delivering robust, savory, and tangy flavors perfect for a quick and satisfying meal.
• Grilled Bratwurst Meatball Kabobs: A fun and flavorful way to enjoy bratwurst and sauerkraut in a creative, grill-friendly format, ideal for summer cookouts or anytime you crave a bit of smoky goodness.
• Everything Sauerkraut Bread: An unexpected delight, this savory bread incorporates sauerkraut for a uniquely tangy, moist, and textured bake that pairs wonderfully with meals or as a stand-alone snack.
• Kluski Kapusta Kiszona (Polish Noodles & Sauerkraut): Pictured above, this traditional meatless Polish noodle casserole combines tender kluski noodles, sweet caramelized onion, tangy sauerkraut, and crisp celery, all fried in butter and then baked to golden perfection. It’s a true taste of authentic Polish comfort food!
• Homemade Chicken Noodle Soup with Sauerkraut: A comforting and surprising twist on a classic, this hearty soup is renowned for its ability to cure what ails you, especially during cold and flu season, offering a delightful tangy kick.
• Sauerkraut Salad: A lighter, refreshing way to enjoy sauerkraut, this vibrant salad is perfect as a side dish for barbecues, picnics, or simply as a tangy accompaniment to any meal.
• Sauerkraut Chocolate Cake: Don’t knock it until you try it! This surprisingly moist, rich, and intensely flavored cake is an adventurous culinary experience that will utterly amaze your taste buds – the sauerkraut adds an unexpected depth without an overt “sour” taste.

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Sauerkraut, Bratwurst and Potato Soup

A creamy, slightly tangy soup full of wholesome veggies, tender potatoes, savory bratwurst, and distinctive sauerkraut. This comforting, hearty, and traditional European-inspired dish is easy to make and guaranteed to be a family favorite, perfect for cold weather.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time60 minutes mins

Course: Main Course, Soup

Cuisine: Eastern European, German, Polish

Keyword: Bratwurst and Potato Soup, creamy soup, Frank’s kraut, german soup, homemade soup, Kapusniak, Polish soup, Sauerkraut, Sauerkraut Soup, winter soup, comfort food

Servings: 6 servings

Calories: 701kcal

Author: Michaela Kenkel

Equipment

• Large Skillet (Cast Iron Recommended)
• Sharp Knife Set and Cutting Board
• Large Soup Pot or Dutch Oven (e.g., Lodge 6 Quart Enameled Cast Iron Dutch Oven)
• Small Saucepan
• Whisk

Cook ModePrevent your screen from going dark

Ingredients

• 6 cups chicken broth
• 3 cups kraut juice + water to make 3 cups (We LOVE Frank’s Kraut!)
• 3 medium potatoes peeled and cubed (about 3-4 cups)
• 1 small onion diced
• 4-5 stalks celery diced (about 1.5 cups)
• 2 cups sliced carrots (about 2-3 medium carrots)
• 1 stick unsalted butter (½ cup)
• 1/2 cup all-purpose flour
• 1 1/2 cups whole milk
• 2 cups heavy cream
• 2 cups sauerkraut drained (Frank’s is highly recommended!)
• 5 bratwursts casings removed, crumbled
• Salt and freshly ground black pepper to taste

Instructions

• Prepare Broth and Vegetables: Drain the sauerkraut, making sure to reserve the juice. Add enough water to the reserved kraut juice to measure 3 cups in total. In a large, heavy-bottomed soup pot or Dutch oven, combine the chicken broth and the kraut/water mixture. Bring this liquid to a rolling boil over medium-high heat. Once boiling, add the peeled and cubed potatoes along with the sliced carrots. Reduce the heat to a simmer, cover the pot, and cook for 10-15 minutes, or until the vegetables are tender-crisp.
• Brown the Bratwurst: While the vegetables are cooking, heat a large skillet (cast iron works beautifully for this) over medium heat. Remove the casings from the bratwurst and crumble the meat into the hot skillet. Cook, breaking up the meat with a spoon, until the bratwurst is thoroughly browned and cooked through. This should take about 8-10 minutes.
• Sauté Aromatics: Remove the browned bratwurst from the skillet using a slotted spoon, leaving any rendered fat behind. Set the bratwurst aside. Add the diced onion and celery to the same skillet with the leftover fat. Sauté over medium heat for about 5-7 minutes, until the vegetables are softened and translucent.
• Cook Sauerkraut & Combine: Add the drained sauerkraut to the skillet with the sautéed aromatics. Continue to cook, stirring occasionally, for another 5-7 minutes, allowing the sauerkraut to brown slightly and deepen in flavor. Return the browned bratwurst to the sauerkraut mixture in the skillet. Carefully transfer this entire flavorful mixture into the simmering soup pot with the broth and cooked vegetables. Stir well to combine all ingredients.
• Make the Creamy Roux: In a separate small saucepan, melt the butter over medium-low heat. Once melted, add the flour and whisk continuously for 1-2 minutes to create a smooth roux. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Continue to cook over low heat, whisking until the mixture thickens into a rich, creamy sauce.
• Finish the Soup: Pour the thickened cream mixture into the large soup pot, stirring gently to fully incorporate it into the broth. Let the soup simmer on low heat for an additional 10-15 minutes, allowing all the flavors to meld beautifully and the soup to heat through completely. Taste and season with salt and freshly ground black pepper as needed.
• Serve: Ladle the hot, creamy Sauerkraut, Bratwurst, and Potato Soup into bowls. Garnish with fresh parsley if desired, and serve immediately with crusty bread. Enjoy this hearty and comforting taste of Eastern European tradition!

Notes

For best results, allow the soup to cool completely before storing. Refrigerate leftovers in an airtight container for up to 4 days. This soup also freezes beautifully; simply transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or milk if needed to adjust consistency.

Nutrition

Serving: 1 | Calories: 701kcal | Carbohydrates: 40g | Protein: 17g | Fat: 54g | Saturated Fat: 28g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 2221mg | Fiber: 7g | Sugar: 14g

I originally posted this delightful recipe on November 5, 2013. It has since been thoroughly updated and refreshed to enhance user experience, provide more detailed information, and was proudly reshared on January 12, 2022.

Original recipe inspiration from Simply Gourmet.