Sauerkraut and Tomato Stew

Sauerkraut and Tomato Stew

Kathy 0

"Sauerkraut, rice, and Polish sausage in a tomato base with onion and green pepper. This soup is easy to assemble and full of different flavors."

Ingredients 1 h {{adjustedServings}} servings 397 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1613 mg
  • 65%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large pot over medium heat, saute the onion and green bell pepper in the oil for 5 to 10 minutes, or until the onion is translucent.
  2. Pour in the tomatoes, water and rice. Raise heat to high and bring to a boil, then reduce heat to low and simmer for 20 minutes.
  3. Stir in the sauerkraut and sausage, stirring thoroughly, and let simmer for 20 more minutes. Season with salt and pepper to taste.
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Reviews 5

  1. 5 Ratings


well i had some extra sauerkraut and figured what better way to get rid of it than to make a soup! i followed the recipe pretty much step by step and my end result was less than thrilling. i would definately drain and fry the sauerkraut next time as many of the other recipes suggest doing. it also needs some extra spices the liven things up, maybe some horseradish would do the trick next time. the good part was that this makes a TON of food. i was eating it for a good 3 days. probably wont try making this again.


This was rather potent. I agree with another reviewer, you may want to drain the sauerkraut before adding it to the soup. Add some water or broth if you need to. I didn't have a 20 oz. package of sauerkraut, so I used 2 15 oz. cans. MISTAKE! I added an extra can of tomatoes, but that didn't help much. I added sugar and more sausage to the leftovers and still had difficulty with the vinegar flavor. Stick to the original amounts of the ingredients.


I liked this a lot! I used low fat turkey sausage and some extra spices to heat things up a bit; I also covered the dish when it looked like the rice wasn't going to be done according to the time in the directions. It was still not quite done perfectly, so I will cook a little longer next time. The last thing I did was add a little brown sugar to mellow the tanginess a bit.