• Ashley Margaret Waterman

Sauerkraut Soup

Despite temperatures being in he 90s, I wanted soup. I could eat soup all year round. I asked Sam if he wanted sauerkraut soup. Even though he'd never had it, he trusted my culinary expertise and agreed to give it a go.

Sauerkraut Soup (adapted from Quick German Recipes Just Like Oma's!)


1 lb lean ground beef

1 egg

salt and pepper


1 lb potatoes (peeled or unpeeled; your choice)

3-5 carrots, peeled

2 small onions

3 Tbsp oil

2 Tbsp sugar

1 28-oz can sauerkraut, drained

1 tbsp paprika

4 cups beef broth

Make the meatballs first. Combine the ground beef, egg, and season with salt and pepper. Roll into smallish meatballs, and set them aside.

Dice the potatoes and carrots. I like them on the small side, but size is up to you.

Sauté the onions in oil until translucent.

Add the sugar and continue cooking until golden brown.

Add the drained sauerkraut. Sauté for a few more minutes.

Add the paprika.

Add the beef broth, carrots, potatoes, and meatballs.

Bring to a boil.

Simmer, covered, for 20–30 minutes.

Season with salt and pepper to taste.

This is one of my favorite soup recipes. Sam said he'd eat this any day. Even if it's hot out, soup is still a good dinner option.

Cooking the meatballs in the soup saves you the mess of frying them in the pan, or baking them in the oven. They absorb the flavors of the soup and don't dry out. If you're vegetarian or vegan, leave the meatballs out and substitute the beef broth for veggie stock. If you need a little spice, add some Sriracha to your bowl. Enjoy!

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