Tangy Sauerkraut Soup (Printable Page)

Comforting fermented cabbage soup with smoked meats and vegetables, simmered with caraway and paprika.

# 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 teaspoon caraway seeds
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika
13 - Salt to taste

→ Finishing Touches

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

# Step-by-Step Guide:

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 version, skip this step or sauté smoked tofu in 1 tablespoon of oil.
02 - Add the onion, garlic, and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend 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 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 Tips:

01 -
  • Gut-Health Support: Naturally fermented sauerkraut provides beneficial probiotics.
  • Hearty & Satisfying: A complete meal in one pot with protein, fats, and fiber.
  • Deep, Complex Flavor: The combination of caraway, paprika, and smoked meat creates a rich, savory broth.
02 -
  • Choose Raw Sauerkraut: Use unpasteurized, fermented sauerkraut to ensure you get the maximum probiotic benefits.
  • Watch the Salt: Because both sauerkraut and smoked meats are naturally salty, wait until the very end of cooking before adding any additional salt.
  • Let it Rest: Like many stews and soups, the flavors often deepen and improve the next day.
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