Sauerkraut, Apple, & Potato Crème Soup


Sauerkraut cream soup
Sauerkraut creme soup combines sauerkraut, green apples and potatoes, accented by cream, apple cider, and whole grain bread croutons.
Course Soup
Keyword Apple, Lent, Potato, Sauerkraut, Wine


  • 1/4 cup vegetable oil
  • 1 medium onion
  • 1 medium apple grated
  • 1 medium yellow-flesh potato peeled and diced
  • 2 cups dry white wine
  • 1/3 cup flour
  • 4 cups sauerkraut with liquid
  • 2 bay leaves
  • 4 cups vegetable stock
  • nutmeg
  • salt
  • pepper
  • 1 cup whipping cream
  • 1/4 tsp caraway seeds
  • 1 cup apple cider
  • 2 tbsp lemon juice or the juice from 1 medium lemon
  • 2 cups white cabbage juice store bought
  • pumpernickel bread croutons


  • In a large stockpot, over medium-high heat, add the oil and sauté the onion, apple, and potato for a few minutes. Add the white wine and reduce by half. Whisk in the flour until ýou have a smooth paste.
  • Add the sauerkraut, bay leaves, and vegetable stock. Reduce heat to medium. Season to taste with nutmeg, salt, and pepper.
  • In a separate pot, or in the microwave, warm the cream then add to the soup. Simmer for 30 minutes.
  • Remove bay leaves. Purée the soup, then pass it through a fine sieve. Add the caraway. Just before serving, add apple cider, lemon, and cabbage juice to give the soup a little extra kick. Garnish with croutons.
Recipe courtesy of Chef Olaf Mertens