This sauerkraut and barley soup is just what you need for cold winter meals. A simple homemade cabbage soup that is hearty and comforting.
Nothing beats a pot of homemade soup. They can be quick and easy, or slow simmered. Always a hit. Always delicious.
Tangy sauerkraut combined with whole grain barley create a bold and flavourful soup that is easy to make. Perfect as a main dish with some crusty bread or biscuits.
Growing up in a Ukrainian background, kapusta soup was a staple. Baba and mom used to make the best homemade sauerkraut. Thank goodness store bought works too. The combination of kobasa and sauerkraut brings back so many memories of my childhood.
I love using sauerkraut in recipes. Did you know that sauerkraut is super healthy too? It comes in raw and pasteurized. It makes the perfect addition to deli corned beef sandwiches. Great in these turkey reuben sandwiches too.
There are many versions of sauerkraut soup. Ukrainian, Polish, German, Hungarian and more. Some recipes add potatoes and meat, I chose to make this meat free and added barley for some additional substance. You can never go wrong with a great barley soup recipe.
Sauerkraut Soup Ingredients
Easy to find in any grocery store, these wholesome and hearty ingredients make the perfect homemade soup.
- Sauerkraut
- Barley
- Onion
- Carrots
- Broth
- Spices
- Olive oil
Homemade Sauerkraut Soup With Barley
In just over an hour, you can make this super easy homemade soup recipe that is hearty and delicious. It’s even better the next day, so leftovers will be a hit. Full instructions are in the recipe card.
- Cook onions and carrots until tender.
- Add the spices and sauerkraut.
- Combine with the barley and broth.
- Bring to a boil, and then simmer until the barley is tender.
- Remove the bay leaves and serve.
Suggestions / Recipe Tips
- Jarred sauerkraut is perfect for this recipe, and easy to find in the grocery stores. Canned sauerkraut is great too. Be sure to always rinse and drain well. I like to chop or cut it into smaller pieces to make it easier to eat.
- Broth can be chicken or beef. If you want a vegetarian or vegan soup, use vegetable broth.
- Pot barley is less processed and more nutritious than pearl barley. Both will work, but you will have to adjust the cooking time if you use pearl barley (it cooks faster).
- Seasoning can be adjusted to your liking, using more or less.
Store leftovers in a container in the fridge. This soup is even better the next day. If you find it is too thick, add some additional broth or water when heating.
You can also put in some add-ins when reheating. Great for cleaning up leftovers. I have added roasted potatoes and leftover sausage and bacon. Super delicious.
Looking for the perfect side to serve with this soup? Give these a try:
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Sauerkraut Soup With Barley
Ingredients
- 2 ounces onion diced
- 8 ounces carrots diced
- 16 ounces sauerkraut rinsed and drained
- 8 ounces pot barley
- 2 tablespoons olive oil
- 10 cups chicken broth
- ¼ teaspoon ground allspice
- 2 bay leaves
- ¼ teaspoon black pepper
Instructions
- Dice onion and carrots, and set aside.
- Rinse and drain sauerkraut and set aside. (See tip in notes)
- Heat the olive oil in a large pot over medium heat.2 tablespoons olive oil
- Add the onion and sauté for 2 minutes.2 ounces onion
- Add the carrots and cook for 8 minutes until they are softened.8 ounces carrots
- Add the spices and bay leaves and stir to combine.2 bay leaves, ¼ teaspoon black pepper, ¼ teaspoon ground allspice
- Toss in the sauerkraut and cook for 5 minutes.16 ounces sauerkraut
- Add the barley and broth.8 ounces pot barley, 10 cups chicken broth
- Bring to a boil, and then turn the heat down to low, and cook until the barley is tender, which will take about 45 minutes.
- Once the soup is done, remove the bay leaves and serve.
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