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Sauerkraut Soup
This satisfying soup is a meal in itself and packed with the wholesome goodness of tomatoes, white beans, onions, celery, potatoes with a Bavarian flavor twist of caraway seeds and paprika in a thicker soup base.
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: how to make sauerkraut soup old world style, meatless meal ideas, sauerkraut soup
Author: Mary Balandiat
  • 2 cups diced petite tomatoes
  • 1 can 27-oz. sauerkraut
  • 4 tablespoons sugar
  • 1 cup diced celery about 2 stalks
  • 1 large onion diced
  • 1 teaspoon caraway seeds
  • 3 teaspoons salt
  • 6 cups water
  • 3 tablespoons flour
  • 1/4 cup olive oil
  • ½ teaspoons black pepper
  • ½ teaspoons paprika
  • 2 large potatoes cubed
  • 1 cup dried elbow macaroni
  • 2 cups dried Northern beans
  1. Soak about two cups of dried white beans (Northern beans) overnight. The next day, rinse and put on the stove to cook until tender.

  2. Brown the diced onion and celery in the olive oil until golden and the celery is tender.
  3. On another burner, cook the sauerkraut first before draining and rinsing.
  4. Remove the pot with the browning onions and celery from the heat and stir in the flour to coat.
  5. Return to the burner and cook for about half a minute to take the rawness away.

  6. Add the six of water, the beans, salt, pepper, caraway seeds, cubed potatoes, paprika, tomatoes, and sugar to your stock pot or other large pot. Allow the soup to cook until thickened before stirring in the uncooked dry macaroni to finish cooking until it is done.
Recipe Notes