Name: Sauerkraut Soup with Smoked Sausage and Tomatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Eastern European
Ingredients: 1 Tbsp olive oil; 1 onion, chopped; 2 carrots, sliced; Optional: 2 medium diced potatoes; 1 lb smoked sausage or kielbasa, sliced; 3 cups sauerkraut, drained and rinsed; 1 can (14 oz) diced tomatoes; 4 cups beef or vegetable broth; 1 tsp paprika; 1 bay leaf; Salt and pepper, to taste

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If you’re craving a soul-warming meal that’s bursting with flavors and history, then this Sauerkraut Soup with Smoked Sausage and Tomatoes Recipe is exactly what your kitchen needs. This dish brings together the tangy brightness of sauerkraut, the smoky richness of sausage, and the comforting heartiness of simmered tomatoes and broth, creating a perfect Eastern European classic that feels like a warm hug on a chilly day.

Ingredients You’ll Need

The image shows many small white bowls and white plates arranged on a white marbled surface. Each bowl holds a different ingredient including bright orange diced carrots, red diced tomatoes, green peas, green beans, diced white onions, lemon slices, and chopped green herbs. There is a half green cabbage and a small bottle with yellow liquid, possibly oil, near the top. A pair of whole garlic bulbs and a small bowl of yellow-brown cubes, likely some type of broth or stock, are also visible. There is a clear orange-yellow liquid in one bowl, possibly broth. The overall look is colorful with fresh vegetables and herbs, placed neatly with shadows beneath. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a vital role in building layers of flavor, texture, and that irresistible aroma. Though simple, every element—from the savory smoked sausage to the vibrant tomatoes—works harmoniously to make this soup utterly delicious and filling.

1 Tbsp olive oil: Provides a smooth, fruity base for sautéing your vegetables and infusing them with richness.
1 onion, chopped: Adds sweetness and depth once softened, creating a flavorful foundation.
2 carrots, sliced: Bring natural sweetness and a little color to your soup.
1 lb smoked sausage or kielbasa, sliced: The star protein, offering a smoky punch and satisfying chew.
3 cups sauerkraut (drained & rinsed): Imparts tangy brightness and a wonderful tender-crisp texture.
1 can (14 oz) diced tomatoes: Adds juiciness, acidity, and vibrant red hues that elevate the soup’s appearance.
4 cups beef or vegetable broth: The rich liquid that binds everything together and adds savory depth.
1 tsp paprika: A warm, slightly sweet spice that enhances color and subtle smoky notes.
1 bay leaf: Infuses the soup with aromatic earthiness during the simmering process.
Salt & pepper: Essential seasonings to balance and brighten all the flavors.

How to Make Sauerkraut Soup with Smoked Sausage and Tomatoes Recipe

Step 1: Sauté Onion and Carrots

Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and sliced carrots and cook them gently for about 5 minutes until the onions are tender and translucent, and the carrots have softened just enough to release their sweetness. This step forms a flavorful base that sets the stage for the rest of the soup.

Step 2: Cook the Smoked Sausage

Next, add the sliced smoked sausage or kielbasa to the pot. Sauté for around 3 minutes, allowing the sausage to brown slightly and release its smoky oils into the mix. This elevates the soup’s richness, giving every spoonful a satisfying, hearty taste.

Step 3: Combine Sauerkraut, Tomatoes, Broth, and Spices

Now it’s time to add the drained and rinsed sauerkraut, the can of diced tomatoes (with their juice), and the beef or vegetable broth. Sprinkle in the paprika, toss in the bay leaf, and season with salt and pepper to your preference. Give everything a good stir so the flavors start mingling.

Step 4: Simmer to Perfection

Bring your soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes. This slow simmer allows the ingredients to meld beautifully, softening the sauerkraut and blending all those smoky, tangy, and savory notes together. When done, remember to fish out the bay leaf before serving.

How to Serve Sauerkraut Soup with Smoked Sausage and Tomatoes Recipe

A light gray bowl holds a clear broth soup filled with chunks of yellow potatoes, orange carrot slices, white chickpeas, and shredded pale cabbage. The soup is topped with chopped green onions and a sprinkle of black pepper. A silver spoon rests inside the bowl, and in the background, a small glass bowl with extra chopped green onions and pieces of bread are visible, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

To amp up your soup presentation and flavor, sprinkle freshly chopped parsley or dill on top for a burst of color and fresh herbal aroma. A dollop of sour cream or a spoonful of Greek yogurt can also add a creamy contrast that complements the tangy sauerkraut wonderfully.

Side Dishes

This soup pairs beautifully with hearty rustic bread or crusty rye that you can use to soak up every last drop of the rich broth. If you’re feeling extra cozy, serve alongside buttered potato pancakes or a simple cucumber salad for a refreshing crunch.

Creative Ways to Present

Serve this soup in charming, wide-rimmed bowls to show off the vibrant colors of the tomatoes and sauerkraut. For a fun twist, ladle the soup over cooked grains like barley or quinoa right in the bowl for an extra filling meal. You can also try topping with shredded cheese and broiling briefly for a bubbly, golden crust.

Make Ahead and Storage

Storing Leftovers

Leftover Sauerkraut Soup with Smoked Sausage and Tomatoes Recipe tastes even better the next day as the flavors have more time to deepen. Store any leftovers in an airtight container in the refrigerator for up to 3 days for a quick, satisfying reheat.

Freezing

This soup freezes wonderfully, making it perfect for meal prep. Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently.

Reheating

Reheat your soup in a pot on the stovetop over medium heat, stirring occasionally to prevent sticking. You can add a splash of broth or water if it has thickened too much. Heat until piping hot, and it’s ready to enjoy once again.

FAQs

Can I use fresh cabbage instead of sauerkraut?

Fresh cabbage won’t provide the signature tangy flavor of sauerkraut, but you can use it if you prefer. Just sauté the cabbage longer until tender and consider adding a splash of vinegar for acidity.

What kind of smoked sausage works best?

Traditional kielbasa or any smoked pork sausage with a firm texture and smoky flavor works best. Avoid sausages that are too soft or mild, as they might not stand up to the robust soup flavors.

Is this soup spicy?

This Sauerkraut Soup with Smoked Sausage and Tomatoes Recipe is mildly spiced thanks to the paprika, but it’s not hot. You can always add a pinch of chili flakes if you want a little kick.

Can I make this recipe vegetarian?

Absolutely! Use vegetable broth and omit the sausage. You can increase the amount of sauerkraut and add potatoes or beans for extra heartiness.

How can I make the soup thicker?

If you prefer a thicker consistency, add diced potatoes early in the simmering stage or mash a few spoonfuls of the soup against the side of the pot to naturally thicken the broth.

Final Thoughts

There’s something so wonderfully comforting about this Sauerkraut Soup with Smoked Sausage and Tomatoes Recipe. It’s a celebration of Eastern European flavors that’s both hearty and bright, perfect for family dinners or cozy nights in. I truly hope you give it a try and make it a regular in your rotation—trust me, your taste buds will thank you!