Tangy Sauerkraut Soup (Print Version)

Tangy fermented cabbage soup with smoked meats, vegetables, and warming spices. A comforting Central European classic ready in under an hour.

# 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 - 33.8 fl oz low-sodium chicken or vegetable broth
08 - 8.5 fl oz water

→ Spices & Seasonings

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

→ Finishing Touches

14 - 2 tbsp fresh parsley, chopped
15 - 4 tbsp sour cream for serving, optional

# How To Make It:

01 - In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, approximately 5 minutes. For a vegetarian adaptation, skip this step or sauté smoked tofu in 1 tbsp of oil.
02 - Add the onion, garlic, and carrots. Cook, stirring occasionally, until softened, approximately 5 minutes.
03 - Stir in the sauerkraut and potatoes. Sauté for 3 minutes to meld and develop 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 have melded.
05 - Taste the soup and adjust salt as needed.
06 - Remove the bay leaf. Ladle soup into bowls and garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Expert Tips:

01 -
  • The probiotic punch from properly fermented sauerkraut makes this more than just comfort food it's practically medicinal when you're feeling run down.
  • The combination of smoky, tangy, and earthy flavors creates a deeply satisfying bowl that somehow tastes even better the next day.
02 -
  • Never boil the soup vigorously after adding the sauerkraut or you'll lose both the delicate probiotics and some of the complex fermented flavor I learned this the hard way during my first attempt.
  • Rinsing the sauerkraut before adding it will dramatically reduce the tanginess if you prefer a milder soup but I found that simply draining it strikes the perfect balance.
03 -
  • The soup tastes even better if you gently toast the caraway seeds in the dry pot for 30 seconds before adding any other ingredients their aroma blooms beautifully and infuses the entire dish.
  • Always add the sour cream to individual bowls rather than the whole pot, allowing each person to swirl it in themselves this prevents any curdling and creates those beautiful creamy streaks through the broth.
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