Tangy Sauerkraut Soup (Print Version)

Tangy fermented cabbage simmered with smoked meats and vegetables in a rich broth.

# What You'll Need:

→ Meats

01 - 5.3 oz smoked bacon or kielbasa sausage, diced

→ 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 tsp caraway seeds
11 - 1/2 tsp black pepper
12 - 1/2 tsp paprika
13 - Salt to taste

→ Finishing Touches

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

# Directions:

01 - In a large pot over medium heat, sauté the smoked bacon or kielbasa until browned and fat is rendered, approximately 5 minutes. For vegetarian preparation, omit this step or sauté smoked tofu in 1 tbsp oil.
02 - Add onion, garlic, and carrots to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in sauerkraut and potatoes. Sauté for 3 minutes to blend flavors.
04 - Add 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.
06 - Remove bay leaf. Ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Expert Suggestions:

01 -
  • It has a magical way of settling a restless stomach after a week of heavy eating.
  • The combination of tangy brine and smoky meat creates a depth that usually takes hours but happens here in forty minutes.
02 -
  • Always taste your sauerkraut before adding salt to the pot because some brands are much saltier than others.
  • Rinsing the cabbage under cold water is a great trick if you prefer a milder tang instead of a sharp punch.
03 -
  • Stir in a spoonful of tomato paste during the saute phase to add a hidden layer of umami richness.
  • If the soup feels too thin, use the back of your spoon to crush a few potato cubes against the side of the pot.
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