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:
- Spicy Thai Pumpkin Soup (the perfect comfort food for chilly days).
- Creamy Roasted Mushroom Soup (rich & creamy, using simple ingredients).
- Creamy 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.
- Sour Cream
- 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).
- 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.