Sausage and Sauerkraut Soup

Using leftover kielbasa and sauerkraut, you can make the BEST Sausage and Sauerkraut Soup recipe in no time! It’s hearty, delicious and EASY to make!

sauerkraut soup with pork


You can make Sausage and Sauerkraut Soup from leftover stove top kielbasa and sauerkraut or you can make a fresh pot of your own.

Sauerkraut Soup with Sausage

By definition, this soup is fairly thin because it doesn’t use any flour or cornstarch.

However, if you’d like to tighten yours up a little bit you can add a dollop of sour cream in the saucepan while hitting at a very low temperature because you don’t want it separate, or as a garnish when serving and then start in.

three bowls of pork and sauerkraut soup with garnishes

Alternatively, you can also ladle out a small amount of the broth and add 1 teaspoon of cornstarch. You don’t want to add too much because it’s not supposed to be a super hearty stew, it’s a soup.

Sausage and Sauerkraut Soup Ingredients

This is a fairly traditional version, however adding apple juice can be a bit controversial. I like the sweetness it adds.

I make my own sauerkraut, but store bought is perfectly acceptable too.

I like to chop up my kielbasa into nice bite-sized pieces but you can keep yours as sliced medallions if you prefer it that way. I want to get a small bite of all the ingredients in every spoon. Hubby prefers them in large disks, totally up to you!

spoon of pork, celery and sauerkraut

Some popular ingredients:

  • grated carrot
  • ginger
  • minced garlic
  • scallions
  • chives

I like garnishing with fresh thyme. It makes it look way fancier than any bowl of pasta sauerkraut soup I’ve ever seen.

angle view of sauerkraut and kielbasa soup with sour cream and thyme garnish

Make Ahead, Storage & Freezing

Can I make this soup ahead of time? You can and in fact some people would argue that may be better the next day so that the flavors have time to sit and let the flavors marry.

If stored properly, it will stay good in the fridge for up to 5 days.

overhead of pork and sauerkraut soup

You can definitely freeze this soup. In fact, I don’t suggest freezing sauerkraut because when its thawed it gets all soggy and gross. However, freezing it as a soup it’s already waterlogged and you’re not going to notice much of a difference.

Unless you’re one of the people that likes to get a little toothiness and bite out of your sauerkraut when you eat the soup. In this case I don’t suggest freezing your Sausage and Sauerkraut Soup.

spoon dipping into kielbasa and sauerkraut soup

What is Kielbasa?

Kielbasa is collectively any type of tubed meat coming from Poland. It usually comes un a U-shape. You’ll sometimes see it labeled “polska” which just translates to “Poland”.

You also see similar recipes coming from the Ukraine and Germany, but they use a different type of local sausage and have small differences.

pork and sauerkraut in a skillet
Sausage and Sauerkraut Skillet

Some people can’t get their hands on kielbasa, so feel free to use another type of sausage. I do recommend using another smoked rope sausage as opposed to a spicy Italian sausage or breakfast sausage though.

You can even use turkey kielbasa to make this easy Sausage and Sauerkraut Soup if you’d prefer to. It saves a few calories and is overall a little healthier!

sauerkraut soup with sausage for pinterest

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close up of sour cream garnish on sauerkraut soup recipe
bowl of Sauerkraut Soup with sour cream garnish

Sausage and Sauerkraut Soup

4.84 from 12 votes
Using leftover kielbasa and sauerkraut, you can make the BEST Sausage and Sauerkraut Soup recipe in no time! It's hearty, delicious and EASY to make!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6



  • In a large Dutch oven or pot, melt butter over medium heat. Add chopped potato.
  • Saute until potato starts to turn translucent. Add onion and celery, cooking for an additional 3-4 minutes until they are just about to soften, but not limp.
  • Stir in kielbasa, sauerkraut and dried thyme, cooking for another 1-2 minutes.
  • Add chicken broth. Bring to a low simmer for 5-10 minutes, or until potatoes are fully softened.
  • Stir in apple juice and season with Kosher salt and freshly ground pepper.
  • If you like sour cream, add 1/2 cup to add creaminess to the soup or use a garnish on top of plated soup.
  • If you've tried this recipe, come back and let us know how it was!


Calories: 313 kcal, Carbohydrates: 10 g, Protein: 13 g, Fat: 24 g, Saturated Fat: 9 g, Cholesterol: 58 mg, Sodium: 2128 mg, Potassium: 610 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 86 IU, Vitamin C: 31 mg, Calcium: 46 mg, Iron: 3 mg
Author: Jessica Formicola
Calories: 313
Course: Soup
Cuisine: Polish
Keyword: sauerkraut soup
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. 5 stars
    Second time I’ve made it– this soup is delicious. I had to omit the potato for my keto husband. It’s a keeper.

  2. 5 stars
    I can eat soup all year long especially when it sounds this good. There is something so comforting about a hot bowl of homemade soup.

  3. 5 stars
    I LOVE using leftovers to make soup the next day. Not only it is s great way to make something quick and easy, but the leftovers ALWAYS add so much flavor to the dish… yum!

  4. 5 stars
    Sauerkraut and wurst are pretty much the standard pairing, so the flavor of this soup immediately feels familiar. It’s also very easy to prepare and very delicious. 🙂

  5. 5 stars
    This soup looks so amazing! I literally can eat soup any time of the year and this sounds like a great option!