German Sauerkraut Soup Recipe – Oma's Sauerkrautsuppe

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

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Sauerkraut Soup! What can be more German than that? Make this recipe just like Oma! An absolutely Wunderbar dish! Easy to prepare, store, and clean-up!

Cold days are upon us once again, which means it's soup season. I just love this time of year because there's nothing like a warm bowl of soup on a cold winter day, and this Sauerkraut Soup recipe, aka Sauerkrautsuppe, fits the bill perfectly.

It's an easy Eintopf (one-pot meal) that Germany is so famous for. Everything's cooked in one pot, which makes for easy clean-up. Gotta love that!

This delicious soup, made with simple ingredients, is one of many popular soups in Germany.

It's so easy to make and you can alter the amounts of the veggies or meat according to your tastes. Soup is simply a mix of what you like.

Measurements can be approximate (within reason!). It can be a bit of this and a bit of that. So, make this Sauerkraut Soup your own favorite!

When making Sauerkraut Soup

• The quantities of veggies can easily be changed. Really doesn't need to be measured. Just be sure that the broth covers everything.
• Dissolve 2 - 4 beef bouillon cubes, depending on the brand, in 4 cups water to make beef broth, if desired. 

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Sauerkraut in a Soup?

I love sauerkraut. I just never had it in a soup when I was growing up. Sauerkraut was something that was served as a side dish.

When I was asked a while ago for an easy sauerkraut soup recipe, I thought it a bit strange. That is, until I did some research and looked through lots of German cookbooks. I found a great assortment of sauerkraut soups and even a sauerkraut casserole.

I did some experimenting and this soup is the result. It always gets rave reviews when I serve it. To round out the meal, this soup tastes great when it's served with a salad, such as this lettuce salad with sour cream salad dressing and some fresh buns, or fresh crusty bread like my homemade artisan bread.

More German Recipes With Sauerkraut

Sauerkraut is one of the best-known national dishes in Germany. The word sauerkraut, by the way, translates as sour cabbage. It is raw cabbage that has been fermented. It has a long shelf life and a distinctive sour flavor. The longer the fermentation process, the better it tastes, in my humble opinion.

It can easily be found at any grocery store or, better yet, you can make your very own homemade sauerkraut. It's so very easy to make and tastes so much better than store-bought sauerkraut.

Sauerkraut is one of many delicious foods that Germany is known for. Is it any wonder there are so many delicious recipes with sauerkraut? If you need more sauerkraut in your life, check out the following recipes:

1. Oma's German Sauerkraut Casserole 
2. Oma's Pork Hocks and Sauerkraut 
3. Oma's Homemade Sauerkraut 
4. Oma's Pork Chops with Sauerkraut 
5. Oma's Kasseler Chops with Sauerkraut 
6. Oma's German Sauerkraut Salad 
7. Oma's Cooked Sauerkraut Recipe 
8. Oma's Pork and Sauerkraut Recipes 

Ready for Oma's Sauerkraut Soup?

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German Sauerkraut Soup Recipe – Oma's Sauerkrautsuppe

This Sauerkraut Soup recipe, aka Sauerkrautsuppe, is a favorite. It's one of the easy Eintopf (one-pot) meals that Germany is so famous for. Everything's cooked in one pot - easy clean-up! You can alter the amounts of the veggies or meat according to your tastes.

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

Servings:

Makes 4-6 servings

INGREDIENTS:

• 1 pound (454 grams) lean ground beef
• 1 large egg
• salt and freshly ground black pepper, to taste
• 1 pound (454 grams) potatoes
• 2 - 3 medium carrots
• 2 small onions
• 3 tablespoons (45 milliliters) olive oil
• 2 tablespoons (26 grams) granulated sugar
• 1 28-ounces (794 grams) can or jar sauerkraut, drained (see Oma’s Hints)
• 1 tablespoon (7 grams) paprika
• 4 cups (960 milliliters) beef broth
• 1 teaspoon (6 grams) salt, or to taste
• 1/4 teaspoon (0.6 grams) freshly ground black pepper, or to taste

INSTRUCTIONS:

1. Mix together the ground beef, egg, salt, and pepper. Form the mixture into 1-inch balls. Set aside.
2. Peel and dice the potatoes and carrots into bite-size pieces, about 1-inch in size.
3. Dice the onions.
4. In a large pot, sauté the onions in oil over medium heat until translucent. Add the sugar and continue sautéing until the onions are golden brown.
5. Add the drained sauerkraut. Continue sautéing for a few minutes. Add the paprika.
6. Add the meatballs, potatoes, carrots, and beef broth. Bring to a boil. Lower the heat to a gentle simmer and cook, covered, for about 15 to 30 minutes.
7. Season the soup with salt and pepper, if desired, and serve.

NOTES/HINTS

• Use about 3 - 4 cups sauerkraut if using homemade. Since it is raw, it will reduce in volume as it's cooking.
• Store leftovers in an airtight container. This yummy soup tastes even better the next day.
• Optional additional seasonings: Add caraway seeds with the paprika and/or a bay leaf along with the beef broth and other veggies. Or use any of your favorite fresh herbs.
• Consider adding minced garlic cloves and/or diced celery for added nutrition.
• Try adding a little bit of tomato paste for added depth of flavor.
• Make a vegetarian version by omitting the meatballs (or use plant-based meatballs or white beans) and substitute vegetable stock for the beef broth.
• Make it a Sauerkraut and Sausage Soup by replacing the meatballs with your favorite German sausage.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: February 17, 2026

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Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.