Sauerkraut Soup
Prep time
Cook time
Total time
Sauerkraut soup is staple soup recipe in the German cuisine, but it also also loved worldwide. Here's how to make a delicious and healthy sauerkraut soup.
Recipe type: Soups
Cuisine: German
Serves: 6+
  • 3 celery sticks, finely diced
  • 1 medium onion, finely diced
  • 4 small carrots, thinly sliced
  • 3 medium potatoes, peeled and chopped in small cubes
  • 2 cups mushrooms, sliced
  • 2 cups sauerkraut, drained and rinsed
  • 8 cups vegetable broth
  • 2 cups water
  • 2 tbsp apple cider vinegar
  • 1 cup tofu, smoked, sliced
  • 2 Tbsp olive oil
  • 1 bay leaf
  • salt and pepper to taste
  1. In a large pot over medium heat, add the olive oil. Once it's heated, add the sliced tofu.
  2. Cook until golden and crispy on both sides. Put it in a bowl and set aside.
  3. In the same pot, sautee the finely chopped celery and onion until the onion is translucent.
  4. Add the mushrooms, sautee for 2 more minutes and add a few tablespoons of the veggie broth.
  5. Continue cooking. Add carrots, potatoes, the bay leaf, broth and water. Bring to a boil.
  6. Reduce heat and simmer for 15 minutes or until the vegetables are tender.
  7. Add the sauerkraut and cook for 5 more minutes.
  8. Remove the bay leaf and transfer about 1 cup of the soup to a blender and blend until smooth.
  9. Pour back into the pot, add the apple cider vinegar and stir well.
  10. Add tofu slices and serve with some fresh dill on top.
Recipe by Gourmandelle | Vegetarian Blog at