Sauerkraut Soup


To make this delicious sauerkraut borscht (soup), you’ll need to have a good sauerkraut ready. 

I’m using my own prepared, crunchy and super good sauerkraut (see the recipe here).


  • 3-4 oz meat, your favorite, any kind: raw (need to cook) or braised
  • 6 cups  water
  • 3-4 potatoes
  • 1 carrot, small to medium size (optional, if sauerkraut made without carrot)
  • 1/2 onion, medium
  • oil for sauteing 
  • 1/2 cup sauerkraut
  • 1/4 tsp black ground pepper
  • salt to taste if needed
  • 1 tsp Goya Adobo Seasoning 
  • 1 tbsp Chicken Base Bullion (optional)
  • 1 tsp parsley, chopped, fresh or frozen
  • 1 tsp dill, chopped, fresh or frozen
  • 1 bay leaf


  1. If using raw meat, cook it in water until it’s ready.
  2. Peel potato and cut in small cubes. Add potato and sauerkraut to meat bouillon, bring to a boil, reduce heat and cook about 15 minutes.
  3. Chop onion, grate carrot, saute together with oil, start with high heat then reduce, 4-5 minutes.  Add to the soup.
  4. Add the rest of ingredients. Put parsley and dill right before soup is done.

Enjoy soup with a peace of bread.



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