Soups & Stews
This German sauerkraut soup recipe delivers the hearty, smoky comfort of traditional German cuisine—where tender bacon, caraway seeds, and tangy sauerkraut create a dish that warms the soul. The slow simmering transforms tough cuts into melt-in-your-mouth textures, while the caraway adds that signature aromatic depth.
I’ve perfected this recipe over years of testing, ensuring every spoonful carries the rich, savory essence of a Bavarian kitchen.
The beauty of this soup lies in its simplicity and depth. With just a handful of ingredients—smoky bacon, sauerkraut, potatoes, and a few aromatic spices—you’ll achieve restaurant-quality results that taste even better the next day.
The bacon renders slowly, infusing the broth with its smoky flavor, while the sauerkraut softens into a tender, tangy base. Caraway seeds, toasted lightly in butter, release their earthy aroma, elevating the dish from ordinary to extraordinary.
What you’ll end up with is a steaming bowl of soup that’s hearty enough to satisfy a crowd but simple enough for a weeknight dinner. The potatoes add a comforting creaminess, while the bacon and sauerkraut bring layers of flavor that balance perfectly.
This isn’t just soup—it’s a taste of tradition, a bowl of warmth that pairs beautifully with crusty bread or a side of buttered potatoes.
Perfect for chilly evenings or family gatherings, this recipe scales effortlessly to feed a crowd while still shining as a solo meal. The slow-cooked flavors only deepen over time, making it ideal for meal prep or leftovers.
Let’s bring the cozy comfort of German cuisine to your table—one steaming bowl at a time.
Ingredients for german sauerkraut soup
Six ingredients transform into smoky, comforting German sauerkraut soup—just like Bavarian kitchens.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked Bacon 🥓 | 8 oz | Thick-cut preferred for smoky flavor |
| Sauerkraut 🥬 | 2 cups | Unrinsed for authentic tang |
| Russet Potatoes 🥔 | 2 lbs | Peeled and cubed evenly |
| Caraway Seeds 🌿 | 1 tbsp | Whole seeds, toasted lightly |
| Unsalted Butter 🧈 | 4 tbsp | Full-fat for richness |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Apple Cider Vinegar 🍎 | 1 tbsp | Balances sauerkraut tang |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Fresh Thyme 🌿 | 1 tbsp | Chopped, or dried at 1/3 amount |
The bacon is non-negotiable here—thick-cut gives the best smoke and fat. Costco or Trader Joe's usually have the best prices for bulk packs. Look for the kind with the most marbling—it’s worth the extra penny. Caraway seeds are the soul of this soup, so don’t skimp. Penzeys sells them whole, which is ideal, but the tiny packets at Whole Foods work in a pinch. The sauerkraut should be packed tight in the jar, with no liquid pooling on top—Reichenfelder brand is my go-to, but any good-quality sauerkraut will do. If you can’t find it, Kraus or Bubbies are solid backups.
No caraway seeds? Celery seeds at half the amount will give you a similar earthy kick, though it’s not quite the same. Fresh thyme is ideal, but dried works at one-third the amount. The bacon fat is your friend—don’t drain it! It’s what makes this soup rich and smoky. Short on time? Use pre-cooked bacon and just crisp it up in the pot. The potatoes can be any variety, but Russets hold up best to long simmering. If you’re feeling fancy, swap in Kartoffeln (German fingerling potatoes) for extra authenticity.
This soup only gets better with time—3-4 days in the fridge, flavors melding beautifully. Freezes for up to 3 months, though the texture changes slightly after thawing. I always make a double batch—leftovers reheat perfectly and taste even better the next day. Store in airtight containers, and if you’re prepping ahead, add the bacon fresh when reheating to keep it crispy.
Why You'll Love This Recipe
- Pantry-Friendly Magic: I swear by this recipe when I forget to grocery shop. Smoked bacon and sauerkraut sit in my fridge for weeks, and potatoes are always lurking in the cupboard—no last-minute panic needed.
- Caraway-Kissed Crunch: That first bite? The bacon’s smoky bite, the sauerkraut’s tangy punch, and the caraway seeds adding this earthy warmth—it’s like a flavor party where everyone’s invited.
- Leftovers That Beg for More: Between us, this soup only gets better the next day. The potatoes soak up all the rich flavors, and the bacon turns extra crispy when reheated. I’ll often make a double batch just for this reason.
- Budget Meal for Big Appetites: Honestly, this feeds my whole family for under $10. The bacon adds richness without breaking the bank, and the sauerkraut stretches the meal so everyone leaves happy—and full.
Step-by-step instructions for German sauerkraut soup
This hearty soup brings German comfort food to life with smoky bacon and fragrant caraway.
Cook the Smoked Bacon
Cut the 8 oz smoked bacon into small pieces and place them in a large pot over medium heat. Let them cook undisturbed for 5-7 minutes until they release their fat and begin to crisp. You'll want to hear that satisfying sizzle—this is where all the smoky flavor develops.
Once the bacon is golden brown and crispy, use a slotted spoon to remove it from the pot, leaving the rendered fat behind. Set the bacon aside on a paper towel-lined plate to drain. This fat is pure flavor gold and will form the base of your soup. Don't drain it out—it's essential for building rich, deep taste.
Sauté the Aromatics
In the same pot with the bacon fat, add 4 tbsp unsalted butter and let it melt completely over medium heat. Then add the 1 whole yellow onion, diced into small pieces, and cook for 5-6 minutes until the onions become translucent and just start to soften.
Add the 4 cloves garlic cloves, minced, and cook for another 30 seconds until fragrant. Here's where the magic happens—those garlic cloves should smell incredible, filling your kitchen with warm, inviting aromas. Don't let them brown or they'll turn bitter. If you notice the onions sticking to the bottom, add a splash of water to deglaze.
Toast the Caraway Seeds
Reduce the heat to medium-low and add the 1 tbsp caraway seeds to the pot. Toast them for 1-2 minutes until they become fragrant and just begin to pop. You'll smell that distinctive, earthy aroma that's so characteristic of German cooking. This step is crucial—it deepens the flavor profile of your soup.
Once toasted, add the 2 cups sauerkraut to the pot and stir to coat it in the bacon fat and butter. Let it cook for 2-3 minutes until it softens slightly. The sauerkraut will release its tangy juices, which will mingle beautifully with the smoky bacon fat. This is where the soup starts to come together with layers of flavor.
Simmer the Potatoes
Add the 2 lbs russet potatoes, peeled and cut into 1-inch cubes, to the pot. Pour in the 4 cups chicken broth and bring everything to a boil. Once boiling, reduce the heat to low and add the 2 whole bay leaves, 1 tbsp apple cider vinegar, 1.5 tsp salt, and 0.5 tsp black pepper. Stir gently to combine.
Let the soup simmer for 20-25 minutes until the potatoes are tender when pierced with a fork. You'll know they're done when they easily slide through with minimal resistance. The soup should have a thick, hearty consistency—if it's too thin, you can mash a few potatoes against the side of the pot to thicken it naturally.
Finish and Serve
Remove the 2 bay leaves from the soup. Stir in the 1 tbsp fresh thyme and the reserved bacon pieces. Let the soup simmer for another 2-3 minutes to heat through and allow all the flavors to meld together. Taste and adjust the seasoning if needed—you might want to add a bit more salt or vinegar to balance the flavors.
Ladle the soup into bowls and serve immediately. The aroma alone will make your kitchen feel like a cozy German kitchen. Each spoonful delivers smoky bacon, tangy sauerkraut, and comforting potatoes—perfect for chilly days. Pair it with crusty bread to soak up every last drop of that flavorful broth.
Pro Tips For Making German Sauerkraut Soup
- CRISP THE BACON FIRST: I learned this the hard way—skipping the bacon crisping step leaves your soup tasting flat. Cook the bacon in a cold, dry skillet until it’s deep brown and the fat pools like oil, then remove it and set aside. That rendered fat is liquid gold for your soup’s depth, and the crispy bacon adds texture no shortcut can replace.
- RINSE THE SAUERKRAUT: Sauerkraut is tangy and salty, but if you’re using store-bought, give it a quick rinse under cold water first. Drain it well in a colander—this cuts down on excess salt and mellows the sharpness so the caraway and butter can shine. (Yes, even if you’re impatient like me, trust the process.)
- PEEL AND CUBE POTATOES EVENLY: Russet potatoes soak up liquid like sponges, so cut them into 1-inch cubes for even cooking. If they’re too big, they’ll turn to mush; too small, they’ll dissolve. A mandoline makes this faster, but a sharp knife works—just don’t rush it. Uneven pieces mean uneven texture in your soup.
- TOAST THE CARAWAY SEEDS: Caraway seeds need to be toasted in a dry pan for 30 seconds until fragrant before adding them to the soup. This unlocks their flavor instead of letting them taste like raw, bitter seeds. (I skip this sometimes, and the dish is noticeably better when I don’t.) Sprinkle them in at the end so they stay whole and aromatic.
Storing and reheating this recipe
Refrigerator Storage
Your German sauerkraut soup tastes even better the next day, so store it in an airtight container for up to 4 days in the fridge at 40°F or below. The flavors meld beautifully, and the sauerkraut softens further, releasing more of its tangy goodness.
I always use glass Pyrex containers with snap-on lids—they’re sturdy and don’t absorb odors like plastic. Let the soup cool completely before refrigerating to prevent condensation buildup, which can dilute the flavors. 🥣
Freezer Storage
For longer storage, freeze your soup in quart-sized freezer bags or glass containers for up to 3 months. Leave 1-inch headspace to account for expansion, and squeeze out excess air to prevent freezer burn. If using bags, lay them flat in the freezer—they stack better and thaw faster.
I like to portion the soup into 2-cup servings ahead of time, so I can grab exactly what I need without thawing the whole batch. 🧊
Thawing from Frozen
Thaw overnight in the fridge for the best texture—this method preserves the potatoes’ creaminess and prevents the sauerkraut from turning mushy.
If you’re in a hurry, transfer the frozen soup to a microwave-safe bowl, cover it with a damp paper towel, and heat on 50% power in 2-minute intervals, stirring between each interval. Avoid boiling the soup directly from frozen, as this can make the potatoes gummy. 🔥
Reheating Perfectly
For stovetop reheating, transfer the soup to a heavy-bottomed pot and warm over medium-low heat for 10-15 minutes, stirring occasionally. Add 2-3 tablespoons of water or broth if the soup looks too thick—this helps restore its original consistency.
If using the microwave, heat in 1-minute bursts on 70% power, stirring in between, until steaming hot. Always taste and adjust seasoning after reheating, as flavors can mellow slightly. 💡
Reviving Leftovers
If your soup tastes a bit flat after reheating, boost its flavor with a splash of apple cider vinegar (about ½ teaspoon) or a pinch of smoked paprika to revive the smoky notes.
For extra richness, stir in 1 tablespoon of butter or a dollop of sour cream at the end. The bacon will crisp up again when reheated, adding that satisfying crunch. Serve with fresh crusty bread to soak up every last drop of that flavorful broth. 🍞
Nutrition facts
Frequently asked questions
Can I substitute regular cabbage for sauerkraut in this recipe?
While you can technically use regular cabbage, the flavor will be completely different. Sauerkraut's fermented tang is essential for that authentic German taste. If you must substitute, try 1 cup of sauerkraut mixed with 1 cup of shredded green cabbage and add an extra ½ teaspoon apple cider vinegar to mimic the acidity. The texture will also be less tender than properly cooked sauerkraut.
How do I make this soup vegetarian?
Swap the bacon for smoked tofu or tempeh (cubed and pan-fried until crispy) or use mushrooms for umami depth. Boost flavor with 1 teaspoon liquid smoke and an extra ½ teaspoon smoked paprika. For richness, stir in 2 tablespoons nutritional yeast at the end. The caraway seeds and vinegar will still provide that signature German tang.
Why does my sauerkraut soup taste too sour?
The tang comes from the sauerkraut, but it can easily overpower if not balanced. Reduce sourness by adding ½ teaspoon sugar or 1 tablespoon apple cider vinegar (sounds counterintuitive, but it cuts the acidity). Simmering longer also mellows the flavor—bring to a boil for 5 extra minutes to let the acid dissipate. For future batches, use slightly less sauerkraut (1½ cups instead of 2).
Can I make this soup in an Instant Pot?
Follow the same steps until Step 3 (toasting caraway seeds). Then add potatoes, broth, and seasonings, seal the lid, and cook on high pressure for 8 minutes. Quick-release the pressure, then stir in thyme and bacon. The Instant Pot reduces cooking time to about 25 minutes total, but the flavors develop similarly. For best texture, avoid overcooking—potatoes should be tender but not mushy.
What’s the best way to serve this soup?
This hearty soup is perfect with crusty rye bread or pretzel buns for dipping. For extra richness, serve with a dollop of sour cream or crème fraîche on top. A sprinkle of fresh parsley adds brightness, while crispy fried onions give a satisfying crunch. In Germany, it’s often paired with dark beer or apfelwein (apple wine) for the full experience.