Ready for a tasty, comforting Polish sauerkraut soup? Follow this delicious recipe and enjoy a hearty meal that everyone will love!

polish sauerkraut soup in a dutch oven.

Do you want to enjoy the comforting and delicious flavors of Polish sauerkraut soup? This easy recipe will have a delightful, flavorful soup ready in no time.

Follow these simple steps for a sensational bowl of sauerkraut soup that is sure to please your taste buds.

I am shocked to admit this is the first time ever tasting sauerkraut soup, and an honest review; I was presently surprised.

This polish sauerkraut soup hits a homerun on flavor with thick chunks of polish sausage and salty sauerkraut.

What is Sauerkraut Soup?

Sauerkraut soup is a hearty, almost stew-like dish. It is generally made with potatoes, sausage, carrots, and of course, sauerkraut.

The variations are endless, though, by substituting sausage for bacon, chicken, or ribs. It is also delicious with onions, celery, and mushrooms.

Sauerkraut is one of those ingredients you either love or hate. And if you do love it, this Kapusniak recipe (sauerkraut soup) is a must-try.

Nothing is better than a hot, filling meal, especially as we head into winter.

I did take the easy route with this one and used some premade sauerkraut.

It’s not hard to make if you want to try it yourself, but you will have to plan ahead since the fermentation process takes at least a week.

Learn how to make sauerkraut here.

Why make soup out of sauerkraut

Kraut, as well as many fermented vegetables, is very nutritious. Sauerkraut is loaded with vitamins and minerals, and its many probiotics help the body absorb those nutrients.

Plus, we love to try different ethnic dishes here, and this Polish soup is a family favorite.

dutch oven sausage and sauerkraut soup with a wooden spatula.

Why you will love this soup

This Polish sauerkraut soup is a comforting and delicious meal that is easy to prepare.

The combination of sauerkraut and polish sausage is a classic in Polish cuisine, and the addition of onions, garlic, potatoes and carrots makes for a unique and tasty dish full of flavor.

Plus, cooking it low and slow allows all the ingredients to develop their full flavor, making this perfect for those chilly nights when you want something hot and hearty!

Polish Sauerkraut Soup Recipe (Dutch Oven)

Begin by gathering your ingredients, which would include sausage, sauerkraut, onions, potatoes, carrots, garlic, broth, and spices.

Next, determine whether you’ll be using a dutch oven or stainless steel pot.

Step 1: Begin by sauteing the onion and garlic in olive oil on the stove.

Step 2: While that is sauteing, dice potatoes and carrots and add them, along with the broth, to the pot once the onions are soft and translucent.

Step 3: Season with salt, pepper, some cumin, and caraway seeds. Cover and bring to a boil.

Step 4: While the broth is coming to a boil, now is the perfect time to cut up that delicious Polish sausage. I cut them into about half-inch pieces and sear them over medium heat in a cast iron skillet.

Step 5: Once the broth comes to a boil, cover and reduce the heat to a simmer. Let it simmer for about 20 minutes to allow the potatoes and carrots to soften.

Step 6: Then, add in sausage and sauerkraut and let it simmer for an additional 10 minutes so that everything is heated through nicely.

Top tip: In a pinch, you can substitute the Polish sausage for cooked ground pork. Ground pork goes great in soups and chili recipes.

Serving suggestions

While this sausage and sauerkraut soup is a hearty meal on its own, it’s best enjoyed with fresh, homemade bread.

Bowl of polish sauerkraut soup.


Cooking time is the key to getting the most out of your sauerkraut soup. Make sure all the ingredients are soft before adding in the kraut.

Try this homemade bone broth to make your own chicken broth or make pork broth from this pork bone soup recipe.

I personally used store-bought kraut in this recipe since I didn’t have any on hand. Try to look for sauerkraut with just cabbage, water, and salt.

Finally, let your soup rest for a few minutes before serving – this will help all of the flavors combine really nicely. Enjoy!

Sausage and sauerkraut soup in white serving bowls


One of the most common questions asked is how can this soup be made in under an hour. – While most soups, such as venison stew, benefit from a low, slow cook, the flavors from the sauerkraut and sausage absorb quickly into the broth and vegetables for a tasty, harmonious soup.

Can this be made vegetarian? Swap out the chicken broth for vegetable broth and substitute sausage for lightly seared zucchini or acorn squash. Then add it to the soup as you would the sausage.

What meat is good in sauerkraut soup? The polish sausage adds terrific flavor to the soup. Other great options include bacon, pork ribs, ham, and diced chicken.

How to thicken the soup? Add a cup of cooked rice, barley, or quinoa to help stretch this meal even further. You will need to adjust the broth amount, though, to keep the soup consistency.

Can the sauerkraut be substituted with cooked cabbage? While the answer is yes, you may want to adjust the cooking time accordingly, as the cabbage will not need much time to cook.


If you’re looking for a cozy, flavorful soup that doesn’t take long to prepare, look no further than the traditional Polish sauerkraut soup.

This dish creates a meal full of comforting warmth, and the flavors all meld together perfectly when cooked slowly – perfect food for chillier nights!

Let me know how you liked the recipe by leaving a review or a comment below. I love to hear from you!

Warming winter recipe favorites:

polish sauerkraut soup in a dutch oven.

Polish Sauerkraut Soup

Laura Ascher
A hearty, delicious soup with thick cuts of polish sausage and savory sauerkraut.
4.87 from 15 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Polish
Servings 8
Calories 378 kcal


  • 1 lb of Polish sausage
  • 1 cup of sauerkraut
  • 1 onion diced
  • 4-5 red potatoes cut into ½” pieces
  • 1 carrot diced
  • 3 cloves of garlic minced
  • 6 cups of broth chicken, or beef
  • 2 tbsp of olive oil
  • ½ tsp of caraway seeds
  • ½ tsp of cumin
  • Salt and pepper to taste


  • Saute onion and garlic in the dutch oven (or stockpot) until soft.
  • Add broth, potatoes, carrots, caraway seeds, cumin, salt, and pepper, and bring it to a boil over medium-high heat.
  • When it reaches a rolling boil, cover and reduce the heat to simmer for 20 minutes.
  • While the vegetables are cooking, dice the sausage into bite-size pieces and pan-sear in a skillet with a little bit of cooking oil until slightly browned and crispy.
  • Once the potatoes are soft, add the sausage and sauerkraut to heat through for 10 minutes.
  • Enjoy!


Serving: 1ozCalories: 378kcalCarbohydrates: 43gProtein: 16gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 53mgSodium: 1600mgFiber: 5gSugar: 5g
Tried this recipe?Mention @castironskilletcooking on Instagram
This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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4.87 from 15 votes (15 ratings without comment)

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