Sauerkraut Soup 1968

READY IN: 20mins
Recipe by andypandy

a tart sour soup...

Top Review by JohnKoz

I tried this recipe today & followed it with two exceptions. I used 3 cups whole milk only & added one can of cream of potato soup instead of a diced potato. At first I questioned the proportions, but found it quite nicely balanced for most peoples taste for saurkraut. I personally would add more kraut for my taste. I did not add lemon juice. Very nice. Very easy. I will try some variations on this like adding a bit of Nueske's bacon to kick up the smoked flavor a notch.

John Koz

Ingredients Nutrition


  1. Chop the sausage coarsely into small pieces.
  2. Place the onion potato and sausage into saucepot and saute over med.
  3. heat, until meat is lightly browned, about 6 minutes.
  4. Combine the flour, thyme, and pepper and add to meat mixture and cook over med.
  5. heat until flour bubbles, about 6 minutes.
  6. Add milk, cream and cook until bubbling about another 6 minutes.
  7. Add the sauerkraut and bring to a boil.
  8. Taste now for seasonings, and if not too tart for you, you can add the lemon juice now.
  9. Boil until thickened.
  10. Add parsley and serve--.

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