Sauerkraut Soup with Sausage

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Yield:
3 quarts soup
Level:
Intermediate

Ingredients
  • 1 pound smoked sausage, such as kielbasa, diced
  • 1 large onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 tablespoon minced garlic
  • 1 cup hard cider
  • 1 (32-ounce) jar sauerkraut, drained and rinsed briefly
  • 8 cups canned low-sodium chicken broth
  • 1 cup peeled and cubed potatoes
  • 3 sprigs fresh thyme
  • 1/2 teaspoon freshly ground black pepper
Directions

Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.


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4.6 25
I Likened this to a version of Hot and Sour soup, Bavarian Style! Awesome! I'll serve it as a appetizer, with a hearty pot roast as the main course item not reviewed by moderator and published
This is delicious! I had to change the recipe a bit, due to the ingredients I had (or didn't have) on hand. The changes I made were that I used: mild italian sausage and cooked it in a bit of liquid smoke; 1 cup homemade molasses porter beer; doubled the potatoes; 8 cups homemade turkey stock; just over 1 tsp pf dried thyme instead of fresh. Very, very flavourful. Thanks for the base recipe!! item not reviewed by moderator and published
Very good soup, a nice blend of tastes. I did make one modification: I was out of apple cider and substituted ginger ale. item not reviewed by moderator and published
Excellent. Another Sunday Dinner Hall of Fame winner. Thank you, Mr. Lagasse. item not reviewed by moderator and published
sooooo good. I added a bunch of kale and lots more celery. item not reviewed by moderator and published
It sounds yucky, but in reality the taste is super delicious! This is a very simple soup to make and is quite satisfying. I did increase the sausage to 1.5 lb, but next time I might add some carrots instead. My teen daughters kept commenting how good it smelled while cooking. Seconds for everyone around the table. item not reviewed by moderator and published
This is such a great fall soup. Just make sure to drain & rinse the sauerkraut really well and don't add any additional salt unless you need it for taste at the end. Definitly recommend! item not reviewed by moderator and published
I was intrigued by the rave reviews and followed the recipe to the tee. But it just tasted like sauerkraut soup. I know, it's the title but I guess I was expecting more flavor other than sauerkraut. Maybe I needed to rinse it more than "briefly" but still, not a substantial soup to eat as a main course with bread. To me it would be better suited as a side soup. item not reviewed by moderator and published
This was delicious! item not reviewed by moderator and published
We made a lot of sauerkraut this summer since we happened to have an abundance of cabbage, and now, we're looking for ideas to add it to recipes. This is excellent! We're vegetarians so we use Field Roast apple sage "sausage" and chik'n broth. Substituting those, I followed the recipe exactly. It's great! item not reviewed by moderator and published

Not what you're looking for? Try:

Mary Beth's Sauerkraut Balls

Recipe courtesy of Emeril Lagasse