Kielbasa Sauerkraut Soup

Hearty, tangy, and deeply satisfying, Easy Sauerkraut Soup with Sausage is a rustic, German-inspired comfort food made for chilly days and cozy nights.

Loaded with tender potatoes, sweet carrots, chewy pearl barley, and flavorful sausage, this soup simmers to perfection in rich beef broth and sauerkraut brine.

Flavorful Foundations for Sauerkraut Soup with Sausage

• Sausage – Adds rich, savory depth; pan-fried for texture and robust flavor throughout the broth.
• Sauerkraut – Brings tangy brightness and fermented complexity that defines the soup’s signature character.
• Beef stock – A nourishing, full-bodied base that ties all ingredients together with umami warmth.
• Potatoes – Soft, comforting, and subtly earthy, they soak up the broth beautifully.
• Carrots – Grated for quick cooking, they bring sweetness and color to balance the tang.
• Pearl barley – Adds heartiness and chew, making the soup satisfyingly filling.
• Tomato paste – Deepens the broth with a subtle acidity and enhances the overall richness.
• Caraway seeds – A classic German spice that lends warmth and a touch of anise-like flavor.

How to Make This Cozy Bowl of Goodness

Start by gently sautéing onions and garlic in butter until soft and aromatic.

Add diced potatoes, grated carrots, tomato paste, barley, caraway, and beef stock. Let everything simmer until tender and well-blended.

Meanwhile, brown your sausage in a separate pan to seal in flavor and crisp up the edges. Slice it once cooled.

Add sauerkraut to the soup pot and continue cooking until the barley is perfectly chewy. Finish by stirring in the sausage and adjusting the salt.

Tips & Twists for Sauerkraut Soup with Sausage

The secret to great sauerkraut soup is balancing salt and sour. Homemade sauerkraut can be quite salty, so wait until the end to season.

To keep some probiotic benefits, stir in sauerkraut during the final few minutes of cooking rather than early on. Prefer a mellow flavor and tender cabbage? Let it simmer longer.

Swap in kielbasa, bratwurst, or smoked sausage for different flavor profiles. A splash of dry white wine in the broth also deepens complexity.

Don’t have barley? Try farro, rice, or even lentils for a similar bite.

Leftovers That Keep on Giving

This soup stores and freezes like a dream. Let it cool fully before transferring to an airtight container. It will last in the fridge for up to 4 days and in the freezer for 3 months.

Reheat gently on the stovetop to preserve the sausage texture. If it thickens overnight, add a splash of water or broth to bring it back to soup consistency.

Kielbasa Sauerkraut Soup

Hearty and robust, this sauerkraut soup melds tender vegetables, pearl barley, and sauerkraut with the deep savor of sausage and aromatic spices. Simmered in rich beef stock, this traditional German-style recipe delivers a warming bowl of comfort.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients

  

• 1/3 cup pearl barley
• 1 tablespoon butter
• 1 pound mild Italian sausage
• 6 cups beef stock
• 8 ounces sauerkraut drained
• 2 cloves garlic minced
• 1 large carrot grated
• 2 small onions or 1 large, diced
• 3 tablespoons tomato paste
• Salt to taste
• 3 –4 small white potatoes peeled and cubed
• 1/2 teaspoon caraway seeds

Instructions

 

• In a large Dutch oven set over medium-high heat, melt the butter and sauté the diced onions and minced garlic until they become translucent.
• Prepare the potatoes by cutting them into bite-sized cubes, and grate the carrot. Incorporate the potatoes and carrots into the pot, followed by the tomato paste, pearl barley, caraway seeds, and beef stock. Let the mixture simmer gently for 20–25 minutes.
• While the soup base simmers, pan-fry the sausage in a separate skillet until cooked through. Set aside and allow it to cool slightly.
• Add a small amount of warm stock to the sausage pan to deglaze, scraping up any browned bits and adding them back to the soup for enhanced flavor.
• Stir in the drained sauerkraut and continue to cook for another 15–20 minutes, or until the barley is tender.
• Once the sausage is cool enough to handle, slice it into thin rounds and return it to the soup pot.
• Adjust seasoning with salt as needed before serving.

Notes

This soup stores well in the freezer—cool completely, then freeze in airtight containers.
For a saltier broth, consider homemade fermented sauerkraut, and delay adding additional salt until the end.
Reserve sauerkraut brine for fermenting vegetables or adding to homemade dressings.
To retain probiotic content, introduce the sauerkraut just before serving, though longer cooking yields a more tender texture.