Best Sauerkraut Stew

When winter rolls around, I find myself craving the kind of meals that remind me of my grandmother’s kitchen. Sauerkraut stew is one of those comfort foods that fills the house with familiar aromas and warms you from the inside out. It’s the type of dish that doesn’t need fancy ingredients or complicated techniques – just time to let all those flavors come together in the pot.

I’ve been making this stew for years, and it’s become one of our family’s go-to meals during the cold months. There’s something so satisfying about the way the tangy sauerkraut mellows as it cooks with the other ingredients. Even my kids, who once wrinkled their noses at the mention of fermented cabbage, now ask for seconds when this stew is on the menu.

What I really love about this recipe is how forgiving it is. Whether you’re home all day to tend to it or want to let it simmer while you’re out running errands, it always turns out great. Plus, it’s even better the next day, which makes it perfect for meal prep or lazy weekend cooking.

What Kind of Sauerkraut Should I Use?

For this stew, you’ll find sauerkraut in either the refrigerated section or in shelf-stable jars at your grocery store – both options work great. If you’re new to sauerkraut, start with a basic variety made with just cabbage and salt rather than one with added spices or seasonings, since you’ll be adding your own flavors to the stew. Before adding it to your pot, give the sauerkraut a quick rinse under cold water to reduce the salty, sour punch – this helps it blend better with the other ingredients without overwhelming the dish. If you’re feeling adventurous, you could even try making your own sauerkraut at home, though store-bought works perfectly fine for this recipe.

Options for Substitutions

This warming stew is pretty adaptable – here’s what you can swap if needed:

• Sauerkraut: Since sauerkraut is the star of this dish, I wouldn’t skip it completely. However, you can use any type of sauerkraut – homemade or store-bought. If it’s too sour for your taste, rinse it more thoroughly or reduce the amount.
• Borlotti beans: Don’t have borlotti beans? No worries! You can use kidney beans, pinto beans, or even white beans instead. Both canned or home-cooked work great.
• Smoked paprika: If you’re out of smoked paprika, regular paprika works too – just add a tiny drop of liquid smoke (about 1/4 teaspoon) to get that smoky flavor. Or use half regular paprika and half chipotle powder.
• Potatoes: Any potato variety works here – russet, red, or yellow potatoes are all good options. You could even swap them with sweet potatoes for a different twist.
• Tomato puree: You can replace tomato puree with tomato paste (use 1 tablespoon) or canned crushed tomatoes (use 4 tablespoons, but cook a bit longer to reduce liquid).

Watch Out for These Mistakes While Cooking

The biggest mistake when making sauerkraut stew is not rinsing the sauerkraut before using it – skipping this step will make your stew too sour and overly salty, throwing off the balance of flavors. A common error is adding the smoked paprika directly to hot oil, which can cause it to burn and become bitter – instead, add it after the onions have softened to develop its rich flavor properly. When cooking the potatoes, resist the urge to rush the process by turning up the heat – keeping a gentle simmer ensures they’ll cook evenly without falling apart and turning mushy. For the best texture and flavor development, let the stew simmer for at least 30 minutes after adding all ingredients, allowing the flavors to meld together and the potatoes to absorb the smoky, savory broth.

What to Serve With Sauerkraut Stew?

This hearty sauerkraut stew calls for some good crusty rye bread on the side – the slightly sour flavor of the bread pairs perfectly with the tangy sauerkraut and smoky paprika in the stew. If you’re in the mood for something extra, try serving it with some German-style bratwurst or smoked kielbasa sausages for a filling meal that’ll warm you right up. A dollop of sour cream on top of each bowl adds a nice creamy touch, and if you want to keep things simple, a side of butter-steamed carrots or roasted root vegetables rounds out the meal nicely.

Storage Instructions

Keep Fresh: This hearty sauerkraut stew tastes even better the next day after all the flavors have had time to mingle! Keep it in an airtight container in the fridge for up to 5 days. The potatoes might soften a bit more over time, but that just adds to the comfort food feel.

Freeze: Good news – this stew freezes really well! Let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for up to 3 months in the freezer. I like to freeze it in individual portions for easy weeknight dinners.

Warm Up: When you’re ready to eat your leftover stew, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of water if it’s gotten too thick. If using the microwave, heat in short intervals, stirring between each one to make sure it heats evenly.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 30-35 g
• Carbohydrates: 110-120 g

Ingredients

• 2 cans borlotti beans (rinsed and drained)
• 1 large onion (finely chopped)
• 1 tbsp smoked paprika
• 2 tbsp tomato puree (adds depth of flavor)
• 4 garlic cloves (minced for best flavor)
• 2.5 cups sauerkraut (drained and rinsed if preferred)
• 4 cups water or stock (vegetable or chicken stock for more flavor)
• 2 tbsp olive oil (I use Colavita extra virgin olive oil)
• 2 bay leaves
• salt to taste
• 2 medium potatoes (peeled and diced into 1/2-inch pieces)
• pepper to taste

Step 1: Cook the Potatoes

Start by placing the potatoes in a small pot.

Fill the pot with enough cold water to cover the potatoes, adding a few extra inches of water above them.

Bring the water to a boil and monitor to prevent it from boiling over.

The potatoes are done when a knife can easily pierce through them.

Once cooked, drain the water and roughly mash the potatoes with a fork.

Step 2: Sauté Onions and Garlic

While the potatoes are cooking, heat some olive oil in a large pot over medium heat.

Add the onions and sauté for a few minutes until they turn golden, ensuring they do not brown.

Add the garlic and continue to sauté for an additional 1-2 minutes until fragrant.

Step 3: Add Flavors and Liquids

Into the large pot with sautéed onions and garlic, add the bay leaves, tomato paste, smoked paprika, sauerkraut, and 2 cups (500ml) of water or stock.

Mix everything thoroughly and bring the mixture to a gentle simmer.

Step 4: Combine Mashed Potatoes and Simmer

Once the potatoes are mashed, add them to the large pot.

Add another 2 cups (500ml) of water or stock and mix well to incorporate all ingredients.

Allow the mixture to simmer for 15 minutes with the pot lid slightly askew to help retain some of the liquid while allowing for evaporation.

Step 5: Add Beans and Final Simmer

After simmering, add the cooked beans to the pot.

Stir well and continue to simmer for an additional 20 minutes.

This will allow the flavors to meld together and thicken the soup.

Step 6: Season and Serve

Before serving, freshly grind some pepper to taste and add salt if needed.

Ensure to remove the bay leaves from the pot.

Your dish is now ready to serve.

Enjoy the savory flavors of this comforting dish!