Slovak Sauerkraut Christmas Soup

8 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
Recipe by  zizala

“This is a very special Slovak Christmas soup made with sausage, ham and sauerkraut. I have made it for many foreigners and they were always amazed.”

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Adjust Servings

Original recipe yields 10 servings



  1. Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
  2. Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
  3. Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
  4. To serve, ladle into bowls, and top with a dollop of sour cream.

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Reviews (8)

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Don't be afraid to try this recipe! ;-) I was looking for some sauerkraut soup and decided to try this one although it sounded so strange. Also I am a Czech, so I was intrigued that it was a Slovak recipe. Thanks so much to the poster for sharing it with us! It is absolutely amazing! I love both sauerkraut soups, potato soups and mushroom soups. This soup combines two of them. I think next time I will try to add some potatoes - boiled separately ;-). I used a real wild mushroom mixture - picked by my mom and dried by her. But I think I will be fine using a mixture of dried wild mushrooms which are now available in the supermarkets here in US. The dried plums/prunes - I was reluctant, but they gave the soup an amazing slight hint of them in the final result. Smoked ham - I used a regular ham and added a bit of liquid smoke. Overall this soup was a hit! My husband now considers this my best recipe ever! It made a ton and it didn't really get old to us although we are only two people eating the whole batch.



An excellent recipe to use up leftover ham, this is absolutely delicious and easy to make. I did not have Hungarian paprika or Hungarian dry sausage, so I used Spanish smoked paprika and extra leftover sliced ham. I also used chicken broth instead of water. When I make it again, I will not cook the ham for so long, I might add more sauerkraut and prunes, but there is no need to change anything else. I fully expect this to be a leftover favorite, as well..



I made this in honor of my Gpa, who was 100% Slovak. We had it for Christmas Eve, and everyone thoroughly enjoyed it. Wish I had made a double batch! None of us thought it tasted too "krauty." I used Andoullie sausage because I couldn't find Hungarian sausage. The mushrooms gave us a problem, as they were gritty, and we didn't rinse or soak them ahead of time, which may just be a rookie error. This is definitely the start of a new tradition in our home. Thank you so much for sharing!

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Amount Per Serving (10 total)

  • Calories
  • 386 cal
  • 19%
  • Fat
  • 26.5 g
  • 41%
  • Carbs
  • 21.4 g
  • 7%
  • Protein
  • 15.5 g
  • 31%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 1365 mg
  • 55%

Based on a 2,000 calorie diet



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Best Wild Rice Soup Ever


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Slow Cooker Lentil and Ham Soup