German Sauerkraut Soup Recipe – Oma's Sauerkrautsuppe
It's soup season! This Sauerkraut Soup recipe, aka Sauerkrautsuppe, is perfect this time of year because there's nothing like a warm bowl of soup on a cold winter day.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound lean ground beef
- 1 large egg
- salt, pepper
- 1 pound bag frozen meatballs (no need to thaw)
- 1 pound potatoes, peeled
- 2 - 3 medium carrots, peeled
- 2 small onions, diced
- 3 tablespoons olive oil
- 2 tablespoons sugar
- 28-ounce can or jar sauerkraut, drained (see note)
- 1 tablespoon paprika
- 4 cups beef broth (or bouillon)
- 1 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
Instructions
- 1
If you are making your own meatballs, mix together ground beef and egg. Season with salt and pepper. Form into 1-inch meatballs.
- 2
Dice potatoes and carrots into small pieces, about 1-inch in size.
- 3
In a large pot or dutch oven, sauté onions in oil over medium heat until translucent. Add sugar and continue sautéing until golden brown.
- 4
Add drained sauerkraut. Continue sautéing for a few minutes. Add paprika.
- 5
Add beef broth, meatballs, carrots, and potatoes. Bring to a boil. Lower heat to a gentle simmer and cook, covered, for about 15 to 30 minutes.
- 6
Season soup with salt and pepper, if desired.
- 7
Serve in individual bowls with a dollop of crème fraîche or sour cream, along with a fresh salad and crusty bread for an easy meal.