Traditional German Sauerkraut Soup (Deutsche Sauerkrautsuppe)

50 min | easy

Overhead view of a pot of creamy German sauerkraut soup on a white marble counter; pale broth speckled with paprika surrounds shredded sauerkraut and chunks of bacon, with pot handles visible on both sides.

Published Feb 20, 2026

Prep Time	Cook Time	Total Time
15 min	35 min	50 min

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Introduction

This cozy traditional German sauerkraut soup is creamy, gently smoky from bacon, and full of tangy cabbage flavor.

It’s perfect for chilly evenings, Oktoberfest gatherings, or any time you crave a hearty, old-world comfort meal in a bowl.

Close-up of a white bowl of German sauerkraut soup with shredded sauerkraut and diced bacon in an orange-tinted broth, topped with a dollop of cream; bowl sits on a white plate with an ornate spoon beside it.

How to Make Traditional German Sauerkraut Soup (Deutsche Sauerkrautsuppe)

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Prep the ingredients

Dice the bacon, finely chop the onion, mince the garlic, and peel and very finely dice the potato.
Drain the sauerkraut well, and gently squeeze out extra liquid with clean hands if it seems very wet.
If you prefer a milder soup, briefly rinse the sauerkraut with cold water, then drain again and squeeze out excess.
Brown the bacon

Place a large pot or Dutch oven over medium heat, and add the bacon and butter.
Cook, stirring often, until the bacon is rendered and lightly browned, about 6 to 8 minutes.
Leave the bacon and fat in the pot, as this builds the smoky base of the soup.

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Soften the onion and garlic

Add the chopped onion to the pot, and cook over medium heat until softened and translucent, about 4 to 5 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
Add sauerkraut, potatoes, and spices

Stir in the drained sauerkraut and finely diced potato until everything is well combined with the bacon mixture.
Sprinkle in the caraway seeds, sweet paprika, black pepper, and salt, and stir to coat the vegetables evenly.
Let the mixture cook for 2 to 3 minutes, stirring often, to lightly toast the spices and warm the sauerkraut.
Simmer the soup

Pour in the chicken broth and water, scraping the bottom of the pot to release any browned bits.
Bring the soup to a gentle simmer, then reduce the heat to low so it bubbles softly, not rapidly.
Cover the pot partially and simmer for 25 to 30 minutes, stirring occasionally, until the potatoes start to dissolve.
If you see small potato pieces remaining, keep simmering until they mostly melt into the broth and slightly thicken it.

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Finish with cream

Reduce the heat to very low, then slowly stir in the heavy cream until it is fully blended.
If using the sugar, sprinkle it in now and stir until dissolved to gently soften the sauerkraut tang.
Taste the soup and adjust the salt, pepper, or sugar to balance the flavors to your liking.
Serve the sauerkraut soup

Ladle the hot soup into warm bowls, making sure each serving has plenty of sauerkraut and bacon.
Top with a spoonful of extra cream, chopped fresh parsley, or more crisp bacon if you like.
Serve with crusty bread or rye rolls on the side to soak up the flavorful broth.

Two white bowls of German sauerkraut soup on a light tabletop; the orange broth is filled with sauerkraut strands and bacon pieces, topped with a dollop of cream, with spoons and a folded napkin nearby.

Substitutions

Bacon -> Smoked sausage or kielbasa: Slice smoked sausage or kielbasa and brown it instead of bacon for a heartier, meatier soup with similar smoky depth.
Heavy cream -> Sour cream: Use full-fat sour cream for tangy richness that suits sauerkraut beautifully, similar to many German and Austrian soups. Temper it with a ladle of hot broth before stirring into the pot, which helps prevent curdling.
Chicken broth -> Vegetable broth: Swap in a good vegetable broth for a lighter, vegetarian-friendly base, especially if you also omit the bacon.

Tips

Control the sauerkraut tang: Taste your sauerkraut before cooking, because different brands vary a lot in salt and sourness. If it seems very sharp, rinse briefly under cold water, then squeeze dry for a rounder, less aggressive flavor.
Dice the potatoes extra small: Very small potato cubes melt into the broth during simmering, which gives you a silky, naturally thickened soup. If the pieces are larger, they stay chunky and the broth will not gain that creamy body.
Prevent the cream from curdling: Always lower the heat before adding cream, because boiling liquid and high acidity can cause it to split. You can also stir some hot soup into the cream first, then add this warm mixture back to the pot.
Make it ahead for deeper flavor: Like many cabbage soups, this tastes even better the next day after the flavors have time to mingle. Chill overnight, skim any solid fat, then reheat gently and finish with fresh cream just before serving.
Adjust texture to your liking: For a smoother soup, mash some of the sauerkraut and potatoes against the pot with a spoon as it simmers. For a rustic feel, leave everything chunky and serve with extra sauerkraut on top.

Nutrition Facts ^*

Energy	382	kcal
Protein	13	g
Total Fat	30	g
Carbohydrates	16	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I fix the soup if it tastes too sour?: First, add a little sugar at a time, tasting after each addition, until the acidity feels balanced. You can also stir in more cream or an extra splash of broth to soften the sharp edges. Next time, briefly rinse the sauerkraut before cooking if your favorite brand runs very strong.
My potatoes are still firm and not dissolving. What went wrong?: Most likely, the potato cubes were too large or the soup did not simmer long enough. Aim for very tiny dice, about the size of peas, so they can break down into the broth. Keep the simmer gentle but steady, then cook until you see the edges of the cubes softening and fraying.
Can I make this soup vegetarian?: Yes, but you will need to swap both the bacon and chicken broth for vegetarian alternatives. Use vegetable broth, add a little olive oil instead of bacon fat, and season with smoked paprika for depth. A handful of cooked white beans or lentils also brings extra protein and body to the soup.
Can I freeze leftover sauerkraut soup?: If possible, freeze the soup before adding cream, because dairy can separate and turn grainy after thawing. Cool the soup completely, pack into airtight containers, and freeze for up to two months. Reheat gently, then stir in fresh cream once hot; if already creamy, expect a slightly less smooth texture.

Serving Suggestions

This cozy sauerkraut soup shines with a side of dark rye bread, pretzels, or a simple green salad.

For a heartier meal, stir in sliced smoked sausage or serve bowls alongside grilled bratwurst or roasted potatoes.

A cold lager or crisp apple cider pairs beautifully, cutting through the richness and echoing the soup's gentle tang.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Lisa, Kingston: BRAVO!!!!!!!!!!! It was the best soup i ever made and had — 5 ★

Eunice: Glad it turned out so well, Lisa!
the.baking, Seattle: Traditional German Sauerkraut Soup, I used half and half as I didn't have any heavy cream. — 5 ★

Eunice: Half-and-half works nicely here too.