If you’ve never tried Sauerkraut Soup, now is the perfect time to discover the incredible taste you’ve been missing!
Growing up, one of my favorite parts of summer vacations was the evening barbeques my family enjoyed together. My dad would prep hamburgers and hot dogs on the grill outside as my mom worked on the sides and toppings in the kitchen. Given my Dutch and German heritage, no summer barbeque was ever complete without a heaping bowl of sauerkraut. To this day, I cannot fully enjoy a hot dog unless it is smothered in this delectable topping.
This sauerkraut soup reminds me of those early summer days, making it one of my favorite dishes to prepare when I’m feeling nostalgic. The sauerkraut in this soup is complemented by fresh ingredients like onions, carrots, and potatoes. Garlic cloves, marjoram, fresh dill, and more delectable flavors round out this winning dish. This sauerkraut soup is hearty without being overly heavy, making it an excellent meal choice all year round.
With each spoonful, you can enjoy the sweetness of sautéed onions and carrots, the savory hints of garlic and vegetable broth, and the herbal undertones of a full range of seasonings. Prepare this soup for a cozy night at home or take it along to your next work or family gathering. However you choose to enjoy this soup, it’s a dish that’s sure to be remembered!
Make it your own!
A swap here or a substitution there can help change up the flavor profile and make this soup your own. Personally, I love to switch things up in the kitchen and try different flavor combinations whenever I can. This soup is the perfect vehicle for customization. For example, the last time I made this soup, I was out of fresh dill, but I had just bought a fennel bulb with plenty of fronds. I chopped up the fennel fronds and added them to the soup, and it was terrific. Since fennel is more potent than dill, I used only two tablespoons. Another time, I had only sweet potatoes in the house, so I used those instead of white potatoes. The soup had a slightly sweeter taste that I also enjoyed. You could also try using butternut squash if you have any on hand!
You can add more carrots and even some chopped celery or leeks if you feel so inclined. Parsnips and turnips would also work well as custom additions to this soup. As for the beans, you could easily substitute the cannellini beans with chickpeas, kidney beans, or Great Northern beans. I sometimes omit the caraway seeds, and the soup still has fantastic flavor. Finally, if you want to add meat to the soup, kielbasa sausage is a great option, or you could sprinkle on some crumbled cooked bacon before serving. Feel free to experiment with these and other customization options until you find what works best for you!
How do I store leftovers?
Allow the leftover sauerkraut soup to cool, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it in freezer-safe containers or zippered bags for up to 3 months. Defrost the frozen soup overnight in the refrigerator, then reheat it on the stovetop over medium-low heat until warmed through. It can also be reheated in the microwave, though keep in mind this may affect the texture of your soup.
Serving suggestions
As much as I love a soup and salad meal, I don’t necessarily pair a leafy green salad with sauerkraut soup. Instead, I prefer a vibrant and refreshing Carrot Salad, crispy Cauliflower Salad, or Jerusalem Salad. Alternatively, you could try this Beet Salad Recipe with tangy goat cheese. For a sweeter touch, serve the soup with a Creamy Fruit Salad or Watermelon Fruit Salad.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 large carrot sliced
- 4 garlic cloves minced
- 6 cups low-sodium vegetable broth
- 1 large russet potato diced into 3/4-inch cubes
- 1 can cannellini beans (15.5 ounces) drained and rinsed
- 3/4 teaspoon dried marjoram
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon caraway seeds
- 1 jar sauerkraut (16 ounces) drained and rinsed
- Salt and pepper to taste
- 3 tablespoons fresh dill chopped, plus more for optional garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sliced carrot. Cook for about 10 minutes until the vegetables start to soften.
- Stir in minced garlic and sauté for 1 minute until fragrant.
- Add the vegetable broth, diced potato, and cannellini beans along with dried marjoram, Italian seasoning, and caraway seeds. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potato is fork-tender.
- Stir in the sauerkraut and simmer for another 10 minutes. Season with salt and pepper, then mix in the fresh dill just before serving, garnishing with extra dill.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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