Sauerkraut soup

Origin: Hungary

Ingredients (6 Servings)

  • 400 g sauerkraut (pickled cabbage), drained and cut into 2-3 cm pieces
  • 150 g smoked sausage, sliced into rounds
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 tablespoon sweet paprika powder
  • 2 bay leaves
  • 200 ml sour cream (40 % fat)

Nutritional values (per serving)

Calories264 kcal
Fat24 g
Sodium560.0 mg
Carbohydrates5 g
Protein8 g
Phosphorus83 mg
Potassium272 mg
Liquid288 ml


Heat the oil in a pan and sauté the onion until soft. Add the cabbage and fry while stirring. Add the flour and fry for 2-3 minutes more. Remove the pan from the stove and add the paprika. Add 300 ml water and stir until smooth and free of lumps. Add 800 ml water and cook for 15-20 minutes on low heat with the lid on. Next, add the sausage slices and bay leaves and cook until the cabbage is soft. Add 200 ml soup to the sour cream, mix it, pour it into the soup and let it boil. Add pepper and salt to taste, as well as a pinch of sugar if you like.

Nutrition Tips

If you like intense flavours, try adding a pinch of savoury, e.g. coriander and/or mustard seeds