Sauerkraut Soup Recipe – German Special
Sauerkraut Soup, or Sauerkrautsuppe, is a traditional German dish that combines the tangy flavor of fermented cabbage with hearty vegetables and smoky bacon. This comforting soup is perfect for cold days, offering a balance of sour, savory, and umami flavors. The addition of caraway seeds and paprika adds depth, while the optional touch of cream provides a velvety finish. Whether served as a main course or a starter, this soup is a beloved classic in German cuisine.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Sauerkraut Soup Recipe Ingredients:
- 500g (1 lb) sauerkraut, drained and rinsed (or to taste)
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 300g (10 oz) smoked pork (or pork sausage), cut into pieces
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon caraway seeds (optional)
- 4 cups (1 liter) vegetable or chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon paprika (optional)
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1 tablespoon sour cream (optional, for serving)
- Fresh parsley, chopped (for garnish)
Prepare the base:
In a large pot, heat the oil over medium heat. Add the chopped onion and garlic, and saute until they become soft and translucent, about 5 minutes.
Cook the meat:
Add the smoked pork or sausage pieces to the pot and cook for 5-7 minutes, browning the meat slightly.
Add vegetables:
Stir in the sliced carrots, diced potatoes, and sauerkraut.
If you like, sprinkle in the paprika for extra flavor.
Add the broth and spices:
Pour in the vegetable or chicken broth, then add the bay leaf, caraway seeds, thyme, salt, and pepper.
Stir well to combine.
Simmer:
Bring the soup to a boil, then lower the heat and let it simmer for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
Final seasoning:
Taste the soup and adjust seasoning with more salt, pepper, or paprika if needed.
Serve:
Remove the bay leaf, then ladle the soup into bowls.
Add a dollop of sour cream and garnish with fresh parsley if desired.
Recipe Notes:
Sausage Options: Smoked sausage or bratwurst can be added for extra protein and flavor.
Vegetable Variations: Potatoes and carrots are traditional, but feel free to add other root vegetables like parsnips or turnips.
Vegan Adaptation: Use plant-based bacon or omit it entirely, and substitute vegetable broth for a vegetarian version.
Serving Suggestions: Best enjoyed with crusty rye bread or a dollop of sour cream for added richness.
Storage Tips: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving
