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Sauerkraut Soup

Sauerkraut Soup

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Quick, easy and tasty! You may add 1 to 2 tablespoons of lemon juice if needed, for extra zing.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1449 mg
  • 58%

Based on a 2,000 calorie diet


  1. Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes; stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.
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I give this five stars, w/an asterisks noting this is wonderful in cup/appetizer sizing! I wouldn't prefer it as an entree/meal, but in a smaller portion it is fantastic! I subbed smoked ham for the sausage (and sauteed it and the onion in a bit of butter), but other than that followed the recipe, though I did reduce the thyme a touch per personal preference. This was delicious and unlike anything I've ever eaten. I think it would be delicious w/some leftover mashed potatoes added to the mix, too. THANKS for the unusual recipe, KFREESE!


I changed the recipe because I had fresh kafir lime leaves, thai ginger and little I added all that and trim coconut milk instead of half and half. Added sauted bean sprouts and fusion cooking voila.....but the basic idea remained the same, hence the comment.....


I used pork sausage, added a little salt and pepper and we loved it.