Sauerkraut Soup Central European Style (Printable)

Tangy fermented cabbage soup with smoked meats and vegetables, simmered with caraway and paprika for authentic Central European comfort.

# What You 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 teaspoon caraway seeds
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon sweet or smoked paprika
13 - Salt to taste

→ Finishing Touches

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

# How-To Steps:

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 tablespoon of oil.
02 - Add the onion, garlic, and carrots to the pot. Cook while stirring occasionally until softened, about 5 minutes.
03 - Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend and integrate 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 for desired flavor balance.
06 - Remove the bay leaf. Ladle the soup into individual bowls and garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Expert Tips:

01 -
  • Provides natural probiotics for gut health benefits.
  • The perfect balance of tangy fermented cabbage and smoky meats.
  • Quick and easy preparation in just 55 minutes.
  • Naturally gluten-free and easily adapted for vegetarians.
02 -
  • Roughly chopping the sauerkraut makes the soup easier to eat and ensures a more uniform texture.
  • Simmering uncovered allows the soup to reduce slightly and intensifies the savory caraway and paprika flavors.
  • If you prefer a milder soup, rinse the sauerkraut briefly under cold water before adding it to the pot.
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