EatSmarter exclusive recipe

Sauerkraut Soup

with Smoked Ham

Sauerkraut Soup

Sauerkraut Soup - Hearty, welcoming Russian cuisine

40 min.


for 4 servings
5 ounces Turkey sausage (Vienna)
7 ounces Smoked ham (boneless)
5 Pickles (about 75 grams, jarred)
1 red Bell pepper (about 200 grams)
1 yellow Bell pepper (about 200 grams)
1 tablespoon Canola oil
1 teaspoon ground paprika (sweet)
1 Bay leaf
14 ounces peeled Tomatoes (canned)
9 ounces mild Sauerkraut
¾ cup Sour cream (24% fat)
4 Whole-grain rye rolls (about 60 grams)
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Kitchen utensils

1 Cutting board, 1 Small knife, 1 Tablespoon, 1 large Pot, 1 Wooden spoon, 1 Teaspoon, 1 Measuring cups, 1 Can opener, 1 Large knife

Preparation steps

Step 1/7
Sauerkraut Soup preparation step 1

Cut the sausage into slices. Cube the ham and pickles.

Step 2/7
Sauerkraut Soup preparation step 2

Rinse the bell peppers, cut them in half and remove the seeds. Rinse the bell peppers again and cut into strips. 

Step 3/7
Sauerkraut Soup preparation step 3

Heat the oil in a pot. Sauté the peppers while stirring for 1-2 minutes and sprinkle with paprika.

Step 4/7
Sauerkraut Soup preparation step 4

Pour 500 ml (approximately 2 cups) of water into the pot with the peppers and add bay leaf and salt to taste.

Step 5/7
Sauerkraut Soup preparation step 5

Stir the tomatoes with a knife while still in the can, breaking them apart as much as possible. Add the tomatoes to the soup. 

Step 6/7
Sauerkraut Soup preparation step 6

Cut the sauerkraut into smaller pieces and add to the soup with the pickles, pickle juice and the ham. Bring the pot to a boil and cook over low heat for about 15 minutes, stirring occasionally.

Step 7/7
Sauerkraut Soup preparation step 7

After 10 minutes, add the sausage to the soup. Season with salt, pepper and canola oil. If you would like, add 1 dollop of sour cream to each serving of the soup and serve with rolls.

Additional advice