This is an easy recipe for sauerkraut soup with chorizo sausage and porcini mushrooms. Nutritious and full of vitamins this soup is perfect for cold winter days.
A bowl of warm sauerkraut soup does not only warm you up but also boosts your immune system.
Did you know?
Sauerkraut was consumed hundreds of years back by various nations for its qualities. Apparently even James Cook always took sauerkraut on his voyages to help him fight the deficit of Vitamin C that was so common among sailors.
My grandmother would make sauerkraut at home at store it in a ceramic barrel for winter.
Sauerkraut soup is widely eaten in countries throughout Europe but it might not be everyone’s cup of tea. I get it.
If you are new to it, you might find it a bit weird. However, I highly recommend you give it a go because…well, because it’s tasty and also good for you!
Why make sauerkraut soup?
Sauerkraut itself is very healthy. It is a good source of Vitamin B12 as well as Vitamin C & K. It also has antibacterial and anti-inflammatory properties, helps fights fatigue, viruses and bacteria.
Sauerkraut also helps remove harmful substances from your body.
How to make sauerkraut soup
I always start with the mushrooms. Place them in a bowl and pour boiling water over. Cover the bowl with a plate and set it aside for 10-15 minutes. This is enough time for them to rehydrate.
Meanwhile finely chop the onions and throw them into a large pot. Add oil and turn on the heat. Sauté the onion for a few minutes, until translucent. Then you can add sliced chorizo in. Cook it for a while before you stir in the paprika.
Now you can add the rest of the ingredients in except for the sour cream: Drained sauerkraut and drained mushrooms, salt, black pepper, bay leaves and water.
I like to keep the juice from sauerkraut for later in case it is needed. This is optional though.
Cover the pot with a lid and turn up the heat to high. Bring it to a boil. Add vegetable stock cube, reduce the heat to low and simmer for 20 minutes.
Taste this homemade sauerkraut soup and add more seasoning if needed. You might also add a little of the sauerkraut juice.
Other fall & winter soup recipes you might like:
- Thai Pumpkin Soup (the perfect comfort food for chilly days).
- Roasted Mushroom Soup (rich & creamy, using simple ingredients).
- Broccoli and Celery Soup (healthy, no half and half or cream added).
Is your sauerkraut too sour?
It’s important to taste the sauerkraut before using it in cooking. If it’s too sour, you might also rinse off some of the sourness with cold water.
If it’s more salty than sour, you could add some of the drained juice to give the soup some more flavor (this would be done towards the end, before tasting).
Useful tips and ingredient substitutions
- Diced potatoes can also be added to this sauerkraut soup.
- I used 2 cups of dried porcini mushrooms but you can reduce this to 1 cup, if desired.
- Chorizo adds a ton of flavor so I highly recommend using it. If you like spicy meals, try to find chorizo picante (spicy).
- If you can’t find Spanish chorizo, try using Polish kielbasa, Hungarian sausage or French Andouille. However, I personally think that the Spanish sausage is the best option.
- I added about 5 cups of water to this sauerkraut soup. You can add more to make the soup thinner, if desired.
- Stir sour cream into your soup for a creamier and smoother taste!
- Wondering what to do with leftover sour cream? There are so many great options: dips, sauces, casseroles, salads (e.g. Potato and Ham Salad)
This sauerkraut soup with sausage recipe was originally published in 2015. Today I am bringing you an updated version with more photos and tips.
Sauerkraut Soup
Ingredients
- 2 cups Dried Porcini Mushrooms (20g/0.7ounces)
- 1 Medium Onion
- 2 tbsp Sunflower Oil
- 5 ounces Chorizo (150g)
- 2 tbsp paprika
- 1 lb Sauerkraut (450g)
- ½ tbsp Salt
- ¼ tsp black pepper
- 2 Bay Leaves
- Vegetable Stock Cube See note 5
Optional:
- Sour Cream
Instructions
- Place the dried mushrooms into a soup bowl (or a sauce pan) and pour about a cup (250ml) of boiling over. Cover this with a plate (lid) and let it sit for 10-15 minutes until they turn soft.
- Meanwhile: Peel and finely chop the onion. Sauté with little oil in a large pot (medium-low heat).
- Add sliced chorizo and cook for about 5 minutes. Stir in paprika. Add drained sauerkraut (keep the juice for later), drained mushrooms, salt, pepper and bay leaves. Pour in about 5 cups of water (1.2 liter) and give everything a good mix.
- Cover with a lid and bring it to a boil (on high heat). Crumble in vegetable stock cube(s) and stir. Reduce the heat to low and simmer (covered) for 20 minutes. Taste it and add more salt if needed.
- Optional: Top with sour cream (this can also be stirred into the soup before serving).
Notes
- Sunflower oil can be substituted with vegetable oil or olive oil.
- You can add slightly less/more sauerkraut.
- The amount of porcini mushrooms can be reduced to 1 cup (10 g/0.4 ounces).
- Sour cream is a great addition to this soup. It will make it smoother and creamier. You can stir it into the soup or spoon individually into each bowl.
- Use vegetable stock cube(s) that is enough to flavor 2 cups (500 ml/0.5 quart) of water. Adding more may turn the soup salty so it’s better to season at the very end if needed.
Sam says
I’d love to try this when I get home tonight, but save myself a trip to the store… I only have Italian sausage at home do you think I could use that without heavily altering the flavor of the recipe? Thanks for sharing!
Julia | Happy Foods Tube says
Hi Sam. Now chorizo has way stronger flavor than Italian sausage so yo wou ld experience a different taste – milder. That being said, if you don’t try, you won’t know so I am all for trying. If you decide to use Italian sausage, then maybe you might need to add more seasoning. Hope this helps.
Miranda says
Thank you so much for this recipe! If I wanted to make it vegetarian, do you have a suggestion for a meat alternative?
Julia | Happy Foods Tube says
Hi Miranda. I am afraid I can’t help you with the meat alternative but you can omit the sausage completely. The soup will have a milder flavor though. I recommend increasing the amount of mushrooms. You can also add potatoes in.
William says
I’ve tried making sauerkraut soup probably 3 times in my life and this is the first time I was actually happy with how it turned out – thanks to your awesome recipe! Thank you!
Julia | Happy Foods Tube says
You are welcome! This is my favorite winter soup and it’s so healthy :) Thanks for your feedback, William.
Adrianne says
Yum, this looks so good. I have never tried cooking with sauerkraut, but I am going to give this delicious looking soup a go and see if I like it!
Julia | Happy Foods Tube says
That’s great to hear, Adrianne!
Jaclyn Anne says
I am always looking for new ways to use chorizo – thanks for the great recipe!
Julia | Happy Foods Tube says
You are welcome :)
Wajeeha says
Such a delicious and healthy soup…I love sauerkraut and can’t wait to try this soup! I had no idea how far sauerkraut goes back in history.
Julia | Happy Foods Tube says
Let me know what you think!
Kelly Anthony says
Your pictures really highlight your soup! We are needing something to boost our immune system right now so this will be perfect. Adding this recipe to our list for next week!
Julia | Happy Foods Tube says
Thanks, Kelly!
Jacqueline Debono says
I like sauerkraut but have never made soup with it. Love everything that has porcini! So, definitely want to try this soup. Going to pin for later!
Julia | Happy Foods Tube says
Let me know how it turned out for you!
Guido says
Yummy! I was looking for a tasty soup and glad I found this one! We tried it at home last night and it was a big hit! Plus the porcini mushrooms remind me of home.
Julia | Happy Foods Tube says
Guido, I am so happy to hear that. Every time I visit my parents, they have a bag of hand-picked and dried porcini mushrooms for me ready so I know what you mean. They are one of the few things I have to take with me! :) Thanks for finding time to write the feedback.
Anita Henry says
Great recipe! You have to like paprika though. The chorizo is such a nice addition. I actually used about 8 oz and more wouldn’t have been too much. I needed a recipe for chorizo and I’ve found one. I followed the recipe (unusual) and it turned out great!
Julia | Happy Foods Tube says
Hi Anita. Glad to hear you like this recipe! There is definitely no limit to how much chorizo one can add :). It’s just a personal preference I’d say.