Sauerkraut Sausage Soup

This soup takes less than an hour to put together AND is the most healing, gut friendly, nourishing soup you may ever have. Using the goodness of sauerkraut, chicken broth, garlic and cashews (yes, cashews!), you will be mind blown not only by how darn good this is but also how amazing it is for your body (and maybe even your soul). Let’s begin.

So, long story short, I have gut problems. Well, I HAD gut problems, until I realized my body was just dying for better fuel, aka, whole foods. I started making most items from home, starting with breads and then moving on to snacks and then dressings and then sauces and then, soups.

To be honest, I believed canned soup pictures for years. Like, if there was a picture with vegetables on the front, I immediately assumed it would be good for me. I was wrong.

Why Make Soups From Home?

I like this question! So many people ask me why would I ever make anything from home when I can just buy it from the store. I got two simple reasons for ya: cost and ingredients. THAT is all it boils down to.

COST: A normal priced can of soup up here in Canada costs about $3-$8 dollars and feeds 1 hungry husband (hardly). We have a family of 7, and would need at least 6-8 cans of soup to feed us. That can be start to be very expensive. And these canned soups are not fully of things you want to put into your body on a normal basis.

INGREDIENTS: Last I checked, storebought soup contained cancer causing preservatives, artificial colours and flavours (I saw a tomato soup that had red-40 in it!), glucose and/or corn syrup as well as a bunch of ingredients I can not pronounce. Homemade soup contain whole foods and nourishing ingredients that will fuel the body, not fight it.

Why Cashews?

Removing certain dairy items from my diet has been amazing and more than doable because of cashews. When cashews are blended with some water, they create a smooth cream that works beautifully in soups, dips, sauces, smoothies, desserts, etc.

I do not like the coconut flavour so many dairy free items lean on AND I also do not appreciate how so many dairy free items you buy at the store are filled with synthetics oils and gums, sunflower oils, soybean oils and lots of other junk I don’t want in my body.

Cashews are clean and amazing because:

• They are not flavour forward like almonds or coconut so they work well in being developed into any flavour you like.
• Cashews are full of good fats, therefore, creating a beautiful cream that holds it shape and doesn’t seperate.
• Rich in fibre and protein.
• Incredible in aiding blood sugar control!
• Keeps you satisfied.

What Is Sauerkraut?

It is raw cabbage that has been chopped and fermented using its own natural juices and salt. Sauerkraut is naturally loaded with probiotic bacteria which supports gut health and is known to also improve heart and bone health as well as your immune system. It also boasts of being an anti-inflammatory. Beyond health benefits, this yields a tangy, interesting flavour and texture through this soup that is nothing short of delightful.

Sauerkraut Sausage Soup Ingredients

• Olive Oil: For a robust flavour and healthy fat to cook our flavours in.
• Garlic: Any garlic works! From the basic white to a fancy red russian!
• Ukrainian Sausage: We have a local farm that makes incredible Ukrainian sausage. Feel free to use any sausage you have. We also sometimes substitute a farmers sausage.
• Celery: For added nutrients and texture.
• Onion: I use a white onion or red onion for this recipe.
• Chicken Broth: I use an organic, unsalted broth and salt it myself for the best flavour.
• Potatoes: Yellow potatoes I find are the best for this recipe but any potato (even sweet potato!) will do.
• Sauerkraut: Learn to make your own sauerkraut from home! It is so cheap and uses only 2 ingredients: cabbage and salt. For the sauerkraut in this recipe, I use one cup making sure I get the cabbage and brine since this is a huge flavour in this soup.
• Raw Cashews: We will soften and blend these cashews into our nutty cream for this soup base.
• Dill: For a bit of an herb flavour. I use either fresh or dry!
• Worcestershire Sauce: To enhance flavour and aroma.
• Salt/Pepper: Add in as much or as little as you like to make it your preferred flavour.

How To Make Sauerkraut Sausage Soup From Scratch

This soup is very hands on, but with efficient hands, will come together in less than an hour! Sometimes, I enjoy making this in the morning and letting it simmer or sit warm until dinner time. The flavours really pop when I do this! But it is not necessary.

STEP 1: SOAK CASHEWS

Bring water to a boil in your kettle and pour it over your raw cashews. Let this sit while you prepare the rest of the soup. The cashews will soften from the hot water making them blend easier into a cream.

STEP 2: PREPARE YOUR SOUP

In a pot on medium heat, add in your olive oil and minced garlic. Stir and cook until very fragrant. Add in your sausage, celery and onion, continuing to stir and soften the veggies. Pour in your chicken broth and water, bringing it to a boil. Once boiling, add in your potatoes and reduce heat to a simmer.

STEP 3: SAUERKRAUT

Add your sauerkraut with brine into the soup for that flavour!

STEP 4: CASHEW CREAM

In a blender, blend your raw cashews and 1 1/2 cups of water until the cashews are completely blended into the water. Pour this into the soup as well as add in your dill and Worcestershire sauce.

STEP 5: ENJOY!

Salt and pepper to taste and serve! We love a few sprinkles of turmeric on top as well as some fresh herbs like parsley or basil.

Stay In The Loop!

Sign up and get my posts sent right to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

How To Store

This stores in the fridge for 7-10 days or freezes well for up to 4 months.

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Sauerkraut Sausage Soup

This sauerkraut sausage soup is bursting with robust, tangy flavours and is oh so good for your gut. Pairs well with your favourite sourdough bread!

5 from 4 votes

Print Rate Pin Recipe

Prep Time: 45 minutes minutes

Servings: 8 Servings

Ingredients

• 3 Tablespoons Olive Oil
• 2-3 Cloves Garlic Minced
• ½ Round Farmers Sausage (or Ukrainian) Diced
• 2 Stalks Celery Sliced
• ½ Onion Diced
• 946 ml Chicken Broth
• 2 Cups Water
• 2 Yellow Potato Diced
• 1 Cup Sauerkraut with Brine
• ½ Cup Raw Cashews
• 1½ Cups Water
• 1 Teaspoon Dill
• 1 Tablespoon Worcestershire
• Salt and Pepper to Taste

US Customary – Metric

Instructions

1. Bring water to a boil in your kettle and pour it over your 1/2 cup of raw cashews in a heat safe bowl. Let this sit while you prepare the rest of the soup. The cashews will soften from the hot water making them blend easier into a cream. If you are not wanting a dairy free option, feel free to add 1 cup of cream in place of the cashew cream.
2. In a medium/large pot on medium heat, add in your olive oil and minced garlic. Stir and cook until very fragrant. Add in your sausage, celery and onion, continuing to stir and soften the veggies for about 5 minutes. Pour in your chicken broth and 2 cups of water, bringing it to a boil. Once boiling, add in your potatoes and reduce heat to a simmer.
3. Cover and let sit for 15 minutes. This will soften the potatoes and help the flavours develop. If you cut larger potato pieces, you may have to boil it for longer.
4. Now grab your sauerkraut and add 1 cup of it into the soup. I like having the brine present as well for extra flavour and health benefits. In a blender, blend your raw cashews and 1 1/2 cups of water until the cashews are completely blended into the water. Pour this into the soup as well as add in your dill and Worcestershire sauce.
5. Stir well and salt and pepper to taste.
6. Let the soup sit as long as you like for further development of flavours or serve right away!
7. This stores in the fridge for 7-10 days or freezes well for 4 months.