Sauerkraut-Tomato Soup

Serves 6 to 8


2 pounds sauerkraut

1 28 ounces can whole tomatoes, undrained

1 cup chopped onions

1 13-3/4 ounce can chicken or beef broth

1-1/2 cups water, or as needed

Salt and pepper

Plain yogurt or cooked shrimp for garnish


Drain sauerkraut well, reserving juice and about 1/2-cup sauerkraut for garnish.

Combine sauerkraut, tomatoes, onions and broth in stainless steel or Dutch oven. Bring to a boil. Cover and simmer over very low heat 2-1/2 to 3 hours. Add water as needed during cooking.

Season with some of the reserved sauerkraut juice, salt and pepper to taste. Garnish with cooked shrimp and sauerkraut or a dollop of plain yogurt and serve with Sauerkraut Rye Bread.

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