Bowl of Sauerkraut-Potato Soup

Sauerkraut-Potato Soup

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 0 servings 1x
  • Category: Soup
  • Cuisine: Czech


Refreshing, light-bodied soup made  with four basic ingredients.



  • 1 1/2 cups sauerkraut
  • 6 cups water
  • 3 medium potatoes, skin on, cut into 1/2-inch pieces
  • 1 cup sour cream
  • 2 tablespoons unbleached all-purpose flour
  • 1 tablespoon sugar (optional)
  • 1 teaspoon salt
  • black pepper, freshly ground
  • 1 egg, whisked
  • 1 egg, soft-boiled for 5 minutes, peeled, quartered (optional)


  1. Rinse the sauerkraut and combine it with the water in a medium-size pot, and bring to a boil over high heat. Lower the heat and simmer for 5 minutes. Add the potatoes and cook until soft, 15–20 minutes.
  2. Mix the sour cream with the flour, and stir it into the soup. Cook, stirring occasionally until the soup thickens slightly, about 5 minutes. Add the sugar, salt and black pepper.
  3. Turn the heat off and stir in the egg. Adjust seasoning to taste. Serve with the soft-boiled egg if using.