Creamy Sausage Sauerkraut Soup
This creamy sausage sauerkraut soup is a delicious, thick and hearty soup. Onions, garlic, carrots and potatoes are sauteed in beef tallow or butter, and then cooked in chicken broth with sauerkraut, spices and cream. Add in some venison sausage meatballs, and you have a delicious combination of flavors. It’s simple and easy to make, and is a great way to use up my homemade sauerkraut from the pantry. Serve this soup with a slice of sourdough bread and you’ll have a nourishing, satisfying, comforting meal that your whole family will love.
Ingredients
- Soup Ingredients
- 1 large onion diced
- 3-4 cloves garlic chopped
- 4-6 potatoes diced
- 2-3 celery ribs chopped - or 3 Tbl. dried celery
- 4 cups chicken bone broth
- 3-4 cups sauerkraut
- 1 cup heavy cream
- 2 teaspoons dill weed
- 1 Tablespoon worcestershire sauce
- Meatballs
- 1 pound sausage
- 1 medium onion diced
- 2 cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 eggs
- ½ cup oatmeal or bread crumbs
Instructions
- In a large heavy bottom stock pot or large dutch oven, melt butter or beef tallow over medium high heat.
- Add the onions and the garlic and saute while you're chopping up the other fresh vegetables.
- Add diced potatoes, celery and carrots and saute until partially tender, stirring occasionally so they don't stick to the bottom of the pan. I like to add a lid to the pot to help them cook a little faster.
- Meanwhile, combine sausage, eggs, onions, garlic, salt, pepper and oatmeal or bread crumbs together in a bowl. Roll into meatballs and cook over medium heat in a cast iron skillet. Turn them with a spatula occasionally.
- Once the veggies are tender in the soup pot, add the bone broth and sauerkraut and bring to a low simmer until the veggies are completely done.
- Add the meatballs, cream, dill, worcestershire, salt and pepper and warm through to allow the flavors to blend.
- Serve with a slice of sourdough bread, or sourdough garlic toast and you have a comforting, delicious meal.
- Leftover soup can be stored in an airtight container for up to a week in the refrigerator or frozen for up to three months.
Notes
Tips
If you or your family isn’t a big fan of sauerkraut, you can always just use fresh cabbage in the soup. If cooking for a crowd, add more potatoes, carrots, sausage and broth and bulk up the soup. This comforting soup is delicious served with a slice of crusty bread covered in swiss cheese floating in the soup. Place it under the broiler for a couple of minutes to toast it.