Sauerkraut Soup Central European Style

Sauerkraut Soup is a tangy, comforting dish made with fermented cabbage, vegetables, and smoked meats, designed to support gut health with natural probiotics. This Central European classic offers a hearty and satisfying meal that is surprisingly easy to prepare in under an hour.

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This soup combines the rustic depth of smoked bacon or kielbasa with the bright acidity of sauerkraut, balanced by tender potatoes and carrots. It is an ideal choice for a cold day when you need a warming, probiotic-rich bowl of comfort.

Ingredients

• Meats: 150 g smoked bacon or kielbasa sausage, diced (or smoked tofu for a vegetarian version).
• Vegetables: 500 g sauerkraut (drained and roughly chopped), 1 medium onion (finely chopped), 2 medium carrots (diced), 1 medium potato (peeled and diced), 2 cloves garlic (minced).
• Liquids: 1 L low-sodium chicken or vegetable broth, 250 ml water.
• Spices & Seasonings: 1 bay leaf, 1 tsp caraway seeds, 1/2 tsp black pepper, 1/2 tsp paprika (sweet or smoked), salt to taste.
• Finishing Touches: 2 tbsp fresh parsley (chopped), 4 tbsp sour cream (for serving).

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Instructions

Step 1

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 tbsp of oil.

Step 2

Add the onion, garlic, and carrots. Cook, stirring occasionally, until softened, about 5 minutes.

Step 3

Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend flavors.

Step 4

Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until potatoes are tender and flavors meld.

Step 5

Taste and adjust salt as needed.

Step 6

Remove bay leaf. Ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.

Zusatztipps für die Zubereitung

For extra richness, add 1 tablespoon of tomato paste with the broth. To ensure maximum gut health benefits, use fermented sauerkraut rather than pasteurized varieties, as the fermentation process is key for probiotic content.

Varianten und Anpassungen

For a spicier version, add 1/4 teaspoon of chili flakes. For a dairy-free version, omit the sour cream or use a plant-based alternative. If using sausage or bacon, check labels to ensure they are gluten-free if you have dietary restrictions.

Serviervorschläge

Serve this soup alongside rustic rye bread or crusty rolls for a complete meal. It also pairs beautifully with a crisp Riesling or a light lager to complement the tangy flavor profile.

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With 210 calories per serving and 9 grams of protein, this Sauerkraut Soup is a light yet nourishing dish that delivers authentic Central European flavors and functional health benefits in every spoonful.

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Recipe FAQ

→ What makes sauerkraut soup tangy?

The natural tanginess comes from fermented cabbage, which undergoes lacto-fermentation. This process creates beneficial probiotics while developing the signature sour flavor that defines Central European cuisine.

→ Can I make this soup vegetarian?

Absolutely. Simply omit the smoked bacon or sausage and substitute with smoked tofu, or start by sautéing vegetables in a tablespoon of oil. The vegetable broth maintains the rich, savory base.

→ How long does the soup keep in the refrigerator?

Stored in an airtight container, this soup keeps well for 4-5 days. The flavors actually improve over time as the sauerkraut continues to meld with the broth and spices.

→ What bread pairs best with this soup?

Traditional rye bread or crusty rolls complement the tangy flavors beautifully. The hearty texture and slight sourness of rye balance the rich, smoky broth perfectly.

→ Is pasteurized sauerkraut suitable for this soup?

While pasteurized sauerkraut works for flavor, it lacks the live beneficial bacteria found in raw fermented varieties. For maximum probiotic benefits and authentic tang, choose refrigerated unpasteurized sauerkraut.

→ Can I freeze this soup?

Yes, freeze portions for up to 3 months. The potatoes may soften slightly upon reheating, but the overall flavor and texture remain excellent. Thaw overnight in the refrigerator before warming.