Pickled Cabbage Soup (Sauerkrautsuppe)

Pickled Cabbage Soup (Sauerkrautsuppe)

4 from 2 votes
Sauerkrautsuppe is a German soup, often made from cabbage and smoked meat, such as bacon or ham. In our case we use chicken stock. It is traditionally eaten in the winter months.
Calories: 655


  • 8 oz tinned or bottled Sauerkraut
  • 1 3/4 pints chicken stock
  • 1 oz butter
  • 1 oz plain flour
  • 1 tsp cumin seeds
  • salt and pepper


  • Heat the stock. Melt the butter in a large saucepan, stir in the flour and cook over a low heat for 2 minutes.
  • Remove from the heat and pour in the stock all at once, beating energetically with a balloon whisk to prevent lumps forming.
  • Return to the heat, add the Sauerkraut and the cumin, cover and leave to simmer gently for about 30 minutes.
  • Add salt and pepper to taste and serve very hot.
Calories: 655 kcal
Carbohydrates: 61 g
Protein: 26 g
Fat: 34g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 86 mg
Sodium: 5215 mg
Potassium: 1328 mg
Fiber: 8 g
Sugar: 17 g
Vitamin A: 800 IU
Vitamin C: 35 mg
Calcium: 124 mg
Iron: 8 mg
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4 from 2 votes (2 ratings without comment)

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