Sauerkraut Soup

iamwinfred

This sauerkraut soup recipe is the kind of soup that sneaks up on you. It looks humble in the pot, all cabbage and broth, but one spoonful and you get smoky bacon, savory kielbasa, and that unmistakable tang from the sauerkraut. It's smoky, a little sour, and deeply comforting.

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Prep Time 15

Cook Time 35

Total Time 50

Course Soup

Cuisine German

Servings servings

Calories 340 kcal

Equipment

Dutch Oven or Soup Pot Large, 6-8 quart capacity
Cutting board
Chef's knife
Wooden spoon
Measuring cups and spoons
Ladle

Ingredients

6 slices bacon thick cut, diced
1 pound kielbasa or smoked sausage, sliced into half moons (about 450g)
1 yellow onion large, diced (about 1 cup or 150g)
2 carrots medium, sliced (about 1 cup)
2 stalks celery diced
3 cloves garlic minced
1 pound Yukon gold potatoes peeled and diced (about 3 medium, 450g)
3 cups sauerkraut drained but not rinsed (about 550g)
6 cups low sodium chicken broth 1.4 liters
1 bay leaf
1 teaspoon caraway seeds whole
1 teaspoon smoked paprika
salt and black pepper to taste
1/2 cup sour cream for serving (about 120ml)
fresh parsley chopped, for garnish

Instructions

Dice the bacon and slice the kielbasa. Dice the onion and celery, slice the carrots, mince the garlic, and peel and dice the potatoes into bite-sized cubes.
Drain the sauerkraut in a colander, pressing gently to remove excess liquid without rinsing.
Cook diced bacon in a Dutch oven over medium heat for 5-7 minutes until crispy. Transfer with a slotted spoon to a plate, leaving rendered fat behind.
Add sliced kielbasa to the pot and cook for 4-5 minutes until lightly browned. Transfer to the plate with the bacon.
Add onion, carrots, and celery to the pot and cook for 5-6 minutes until onion softens. Stir in minced garlic and cook for 30-60 seconds until fragrant. Add smoked paprika and caraway seeds, toasting for 30 seconds.
Add diced potatoes and drained sauerkraut to the pot, then pour in chicken broth and add bay leaf. Return most of the cooked bacon to the pot, reserving a handful for garnish.
Bring soup to a gentle boil, then reduce heat to low and partially cover. Simmer for 20-25 minutes until potatoes are fork-tender. Stir in the browned kielbasa during the last 5 minutes of simmering.
Remove bay leaf, taste and season with salt and pepper as needed. Ladle into bowls, top with sour cream, reserved bacon bits, and fresh parsley. Serve immediately.

Notes

Don't rinse the sauerkraut or you'll wash away the tangy flavor that defines this soup.
Toast the spices briefly in the pot before adding liquid to bring out more depth.
Cut the potatoes evenly so they finish cooking at the same time.
Let the soup rest for 5 minutes off the heat before serving for deeper flavor.
If the broth tastes flat, a small splash of apple cider vinegar right before serving can brighten it back up.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in freezer safe containers for up to 3 months, leaving room for expansion.
Add sour cream garnish fresh each time rather than storing it in the soup.
This soup gets better the next day as the flavors meld, making it great for meal prep.
Swap the kielbasa for smoked turkey sausage for a lighter version.

Nutrition

Serving: 1servingCalories: 340kcalCarbohydrates: 22gProtein: 16gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 1050mgPotassium: 620mgFiber: 4gSugar: 4gVitamin A: 45IUVitamin C: 15mgCalcium: 4mgIron: 8mg

Keyword German soup recipe, kielbasa soup, one pot dinner, sauerkraut soup