Tangy Sauerkraut Soup (Printable)

Comforting fermented cabbage simmered with vegetables and smoked meats for a probiotic-rich meal.

# What You'll Need:

→ Meats

01 - 5.3 oz smoked bacon or kielbasa sausage, diced (optional for vegetarian version)

→ Vegetables

02 - 17.6 oz sauerkraut, drained and roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 1 medium potato, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups low-sodium chicken or vegetable broth
08 - 1 cup water

→ Spices & Seasonings

09 - 1 bay leaf
10 - 1 teaspoon caraway seeds
11 - 0.5 teaspoon black pepper
12 - 0.5 teaspoon paprika (sweet or smoked)
13 - Salt, to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped
15 - 4 tablespoons sour cream (for serving, optional)

# Directions:

01 - In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, about 5 minutes. For a vegetarian version, skip this step or sauté smoked tofu in 1 tablespoon of oil.
02 - Add the onion, garlic, and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend flavors.
04 - Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, until potatoes are tender and flavors meld.
05 - Taste and adjust salt as needed. Remove bay leaf. Ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Expert Tips:

01 -
  • The surprising balance of tangy sauerkraut with smoky bacon creates a flavor profile that outshines any store-bought soup youve ever tried.
  • Each spoonful delivers not just comfort but a hefty dose of gut-friendly probiotics that somehow taste incredible rather than medicinal.
02 -
  • If you add the sour cream directly to the hot pot rather than individual bowls, it will curdle and create an unappetizing texture I unfortunately learned this through a dinner party mishap.
  • The soup actually tastes better the next day after the flavors have had time to deepen overnight in the refrigerator, something I discovered by accident when I made too much.
03 -
  • Reserve some of the sauerkraut liquid rather than draining it completely, then add it back tablespoon by tablespoon at the end to control the exact level of tanginess you prefer.
  • For a silky texture that transforms the entire experience, blend about a quarter of the finished soup and stir it back into the pot this creates a partially creamy base while maintaining the textural elements.
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