Description
An elegant bowl of Creamy Sausage, Potato and Sauerkraut Soup that marries hearty comfort with a bright, tangy lift.
Ingredients
Scale
- 1 lb (450 g) mild or smoked sausage, sliced into 1/2-inch rounds
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1.5 lbs (680 g) Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
- 4 cups (1 L) chicken stock, low-sodium
- 1 cup (240 ml) heavy cream (cold)
- 1 cup (240 g) sauerkraut, drained and lightly squeezed
- 2 tbsp butter (room temperature)
- 1 tsp caraway seeds (optional, toasted)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
- Crusty bread or rye toast (to serve)
Instructions
- Heat a large heavy pot over medium-high heat. Add the sausage slices and cook until golden on both sides, about 6–8 minutes. Remove with a slotted spoon and reserve.
- Reduce the heat to medium, add butter, then the diced onion. Cook until translucent, about 4–5 minutes. Add garlic and toast briefly until fragrant, 30 seconds.
- Pour a splash of stock into the pot to deglaze, scraping up browned bits. Add the potatoes and remaining stock. Bring to a gentle simmer, cover, and cook until potatoes are tender, about 12–15 minutes.
- Use a potato masher to mash about one-third of the potatoes against the pot side until smooth. Return the reserved sausage to the pot and stir.
- Stir in the cold heavy cream and heat gently until warmed through; do not boil. Fold in the drained sauerkraut and a spoonful of its brine if desired. Adjust salt and pepper to taste.
- Sprinkle the toasted caraway seeds if using and scatter chopped parsley just before serving.
Notes
Mix sausage textures for complexity. Toast seeds for aroma. Mash part of the potatoes for body.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg