German Sauerkraut Soup

German Sauerkraut Soup

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Judy Brannock


Love good soup recipes.


☆☆☆☆☆ 0 votes

30 Min
1 Hr
Stove Top


  • 2 lb
    pork spareribs
  • 3 qt
  • 2 c
    diced peeled potatoes
  • 2
    carrots, chopped
  • 1 tsp
  • 1/2 tsp
  • 4 c
    sauerkraut, rinsed and drained
  • 1 lb
    smoked sausage, cut into 1 inch slices
  • 5 slice
    bacon, diced
  • 1 large
    onion, chopped

How to Make German Sauerkraut Soup


  1. In a Dutch oven, cook ribs in water until tender, about 1 1/2 hours. Skim off foam. Remove ribs from broth, strain broth and skim fat
  2. Return broth to the heat. Add the potatoes, carrots, salt and pepper, simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage
  3. Meanwhile, cook bacon until crisp, remove to paper towels to drain. discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup, cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon.

Printable Recipe Card

About German Sauerkraut Soup

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: German

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