This is a wonderful recipe I learned while in college. Serve with a nice crusty bread. You can make this on the stove or in a slow cooker, whichever one fits your lifestyle. Just make sure you have a 4 quart size slow cooker. Note: to make this soup less fattening omit the cream of chicken soup and one of the cans of water.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.

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  • Cover, and cook on High for 4 hours, or Low for up to 8 hours. Taste, and season with salt and pepper to your liking.

Alternate method

Combine ingredients in a Dutch oven over medium heat. Cover, and simmer for 1 hour, or until sauerkraut is tender and soup has thickened slightly.

Tips

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

386.8 calories; 17.7 g protein; 26.4 g carbohydrates; 53.3 mg cholesterol; 2556.5 mg sodium. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/01/2008
I have made this soup numerous times and it's one of my family's favorite meals. They ask for it weekly! It's especially good during the cold winter months as it is very rich and filling. I made it the first time as written, and have since made the following changes. I only gave it four stars because I think it's much better with fresh vegetables instead of canned. I used three yukon gold potatoes (peeled and cubed) five or six carrots (peeled and coined) about 1 1/2 TBS dried dill weed, a 32 oz. jar of sauerkraut with the juice, and a little extra chicken broth. Also, I leave out the garlic. With these changes it's a fantastic meal if you're a sauerkraut lover! It really reminds me of the sauerkraut soup at the Polish restaurant in my hometown. Read More
(30)

Most helpful critical review

Rating: 3 stars
10/13/2002
I just love sauerkraut soup and this was Way too tart!! Read More
(7)
96 Ratings
  • 5 star values: 54
  • 4 star values: 32
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
08/01/2008
I have made this soup numerous times and it's one of my family's favorite meals. They ask for it weekly! It's especially good during the cold winter months as it is very rich and filling. I made it the first time as written, and have since made the following changes. I only gave it four stars because I think it's much better with fresh vegetables instead of canned. I used three yukon gold potatoes (peeled and cubed) five or six carrots (peeled and coined) about 1 1/2 TBS dried dill weed, a 32 oz. jar of sauerkraut with the juice, and a little extra chicken broth. Also, I leave out the garlic. With these changes it's a fantastic meal if you're a sauerkraut lover! It really reminds me of the sauerkraut soup at the Polish restaurant in my hometown. Read More
(30)
Rating: 5 stars
12/18/2006
Very good! I am happily surprized by this soup. I didn't crock-pot this but made it in a dutch oven. Browned sausage first drained it wiped out most of grease from the oven. Added the onions carrots and mushrooms. Let them cook til onions were clear. Added 3 diced yukon gold potatoes kraut broth. Didn't have cream of soups but didn't miss them at all. Added a bit of oregano instead of dill as that's what was on hand and extra garlic. Makes a lot so we'll be freezing at least half. Thanks for the great recipe. Will be making again!! Read More
(29)
Rating: 5 stars
02/08/2006
This soup is just so good! I love making homemade soups and using the crock pot! I took the advise of other cooks and added chicken and sour cream. I also used fresh potatoes and carrots.I really enjoy making unique dishes and this one is a keeper! So nice to come home to this great soup that is perfect for a cold winter in PA! I served this with dilled Havarti cheese and warm bread. Read More
(22)
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Rating: 5 stars
10/16/2002
My Husband absolutely LOVES this soup! I make it quite often. The flavor is tart which we like. I usually double the recipe because it goes so fast. I also use twice the sausage ( One pound of keilbasa and one pound of hot sausage). Fresh potatoes and carrots work perfectly. Thanks for sharing this recipe! Read More
(13)
Rating: 4 stars
01/17/2006
This Sauerkraut Soup II is fantastic! It s a simple recipe that demands attention because it is so unusual! Everyone at my office was asking for some when they smelt it warming up in the break room. I made a few changes.I left out the cream of chicken soup and added instead a pound of chicken breasts. It shredded nicely in the soup and made it more of a hearty meal. I also used fresh potato s and carrots which worked out great as well. Read More
(11)
Rating: 5 stars
11/19/2004
If you like sauerkraut or even if you don't then this is the recipe for you! We tend to like it a bit more on the sour side so we put some extra sauerkraut juice in and it turns out great everytime. Its quick and easy and I have made it about 10 times now. My mom is pretty picky with food and even she raves about it! Read More
(9)
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Rating: 4 stars
10/13/2002
Terrific flavor! I made it in the crock pot. It is easy and delicious. Read More
(7)
Rating: 3 stars
10/13/2002
I just love sauerkraut soup and this was Way too tart!! Read More
(7)
Rating: 4 stars
01/05/2004
I used fresh carrots and potatoes rather than canned and sauteed them in butter first. The soup is really delicious and my kids even liked it. Amazing! It's Oktoberfest time here and this hearty German-style soup is perfect for a fall day. Read More
(6)