Gluten Free A-Z : Tangy Cabbage & Sauerkraut Soup

🥣 Soup’s On: 

Bold and Tangy Cabbage & Sauerkraut Soup Recipe

It was 97 degrees two weeks ago, and now it feels like fall has officially arrived!! The temps have been dipping in the evening, and sweater weather has made its return. I’m thinking about hearty homemade soup simmering in my kitchen. One ingredient that is perfect for cool-weather cooking? Cabbage.

Packed with Vitamin C, antioxidants, and fiber, cabbage is a versatile star in soups and stews. But today’s recipe takes it a step further with the addition of a flavorful twist:  sauerkraut.

Why You’ll Love This Cabbage & Sauerkraut Soup

This isn’t your average cabbage soup. Inspired by Eastern European recipes, this version is:

• Bold and tangy – thanks to sauerkraut and its brine

• Naturally sweetened – with a handful of raisins (a family tradition!)

• Comforting & filling – with layers of flavor from cabbage, tomato, and aromatics

• Gut-friendly – sauerkraut is rich in probiotics that support digestion

It’s the perfect plant-based fall soup recipe for  busy weeknights, chilly rainy fall weekends, or even to serve for a dinner party.

Why I added raisins to this soup?

My paternal grandmother, who grew up near the Russia-Poland border, always added raisins to her tomato-based soups. Instead of sugar, the raisins add a subtle natural sweetness that balances the sharpness of the kraut and enhances the earthy cabbage. It’s a small trick she taught me that makes a big difference.

Cooking Options: Instant Pot or Stovetop

The beauty of this sauerkraut soup is its flexibility:

• Instant Pot sauerkraut soup → Perfect for busy nights, cooks in a fraction of the time.

• Stovetop sauerkraut soup → Slow-simmered for deeper flavor, just like grandma made it.

Either way, you’ll get a satisfying, nutrient-rich cabbage soup that’s bold, tangy, and delicious.

🥄 Eastern European Cabbage & Sauerkraut Soup Recipe

Prep (chop) time: 15 minutes

Cook time stove top: about 30 minutes 

Pressure Cook time Instant Pot:  10 minutes

Servings: 6 bowls

Ingredients for soup recipe: 

• 3 cups sliced onion

• 1 cup diced celery

• 1 cup sliced carrots (thinly sliced or diced)

• 8 cups chopped green/white cabbage

• 2 cloves garlic, chopped

• 1 jar salsa (choose mild, medium, or hot) or 1 large can (28 oz) chopped tomatoes

• 1/3 cup dark raisins, soaked in water for 1 hour

• 1/3 cup freshly squeezed lemon juice

• 5 cups vegetable broth

• 2 cups water (plus more for sautéing)

• 1 cup sauerkraut

• 1/2 cup sauerkraut juice

• Salt and freshly cracked black pepper, to taste

Instructions for soup recipe: 

Instant Pot Method

1. Turn on the sauté function and add the onions with a few tablespoons of water. Sauté for 5 minutes, stirring often.

2. Add celery, carrots, cabbage, and garlic. Continue sautéing for 10 minutes, adding 1/4 cup of water if needed to prevent sticking.

3. Stir in salsa (or tomatoes), vegetable broth, 2 cups of water, lemon juice, and raisins. Cancel sauté function.

4. Close the lid and set to Pressure Cook (Manual) for 10 minutes.

5. When cooking ends, carefully release the pressure according to manufacturer’s directions.

6. Open lid, stir in sauerkraut and sauerkraut juice. Let the soup rest for at least 1 hour before eating for the flavors to meld.

7. Taste and season with salt, pepper, or additional sauerkraut as desired.

Stovetop Method

1. In a large soup pot, sauté onions in a splash of water over medium heat for 5 minutes.

2. Add celery, carrots, cabbage, and garlic. Continue cooking for 10 minutes, stirring occasionally.

3. Stir in salsa (or tomatoes), broth, water, lemon juice, and raisins. Bring to a boil.

4. Reduce heat to low, cover, and simmer for about 30 minutes, or until vegetables are tender.

5. Stir in sauerkraut and sauerkraut juice. Allow to rest at least 1 hour before serving for best flavor.

6. Adjust seasonings to taste.

Notes & Tips

• Variations: Add diced potatoes, beans, or bell peppers for extra heartiness.

• Make Ahead: Soup tastes even better the next day after flavors meld.

• Storage: Refrigerate up to 5 days or freeze up to 3 months.

• Serving Idea: Top with fresh dill, parsley, or a dollop of vegan sour cream.

This soup is filling, delicious and naturally gluten-free. It takes a little bit of chopping, but is relatively easy to assemble and cooks quickly. 

My Notes: 

Plant-based recipes are becoming more popular as more and more people are becoming aware of the relationship between what they eat and how they feel. This is an easy plant based recipe you can feel good about eating.