Alma Bax 
This is an easy to make and delicious soup made by simmering Sauerkraut in broth for an hour. It is a great way to cure those wintertime colds, too. In my household, we like to enjoy it with some rye bread.
Sauerkraut is a traditional fermented cabbage that has been a part of many Eastern European dishes – like goulash and pierogis – for generations. The amount of time it takes to ferment sauerkraut depends on the strain of cabbage used and the temperature at which you ferment it. This recipe takes only a few hours since the cabbage is not fermented too long.
This easy sauerkraut soup recipe is a delicious way to eat more vegetables, and is a wonderful way to use some of your produce from the garden. It is also a wonderful and inexpensive way to get your pick of the fresh vegetables in your garden.
This Sauerkraut Soup Recipe Is Perfect For Those Cold Days – Or Any Day!
Do you want to create a tasty sauerkraut soup? You’re not the only one who feels this way! Sauerkraut soup, or Sauerkrautsuppe in German, is a comforting, delicious, and filling meal.
This soup is simple to prepare, consisting of a few basic vegetables, bacon, and a large amount of sauerkraut (fermented cabbage). It’s fantastic with fresh crusty bread!
Our sauerkraut soup is usually delicious…
Sauerkraut Soup in Various Forms
To be fair, sauerkraut soup comes in a wide variety of flavors and styles. That’s because sauerkraut isn’t only popular in Germany; it’s also popular in many other Central and Eastern European nations.
Polish and Ukrainian sauerkraut soups are two prominent variations (they are a bit different than this recipe). There are other variations that are creamier than ours, as well as those that include a tomato-based broth.
The sauerkraut soup Lisa ate in Germany is identical to the soup in this article. It’s a recipe for a traditional German potato sauerkraut soup.
However, Hungarian cuisine has a comparable version of this soup, although it tends to use more meats than our version. However, paprika and sour cream are used in both the Hungarian and American versions.
Recipe Tips & Substitutions
Before you start making this delicious soup, be sure to go through these recipe suggestions and adjustments so you know what you’re up against!
- Check the ingredients label on the sauerkraut you’re purchasing. Knowing how it was prepared (in vinegar or with salt) may assist you figure out what actions to do before you start cooking. If the sauerkraut includes vinegar, squeezing off any extra liquid – or even washing it if you don’t like a strong vinegar taste – is recommended. There’s no need to add anything if the sauerkraut is just prepared with salt.
- We typically utilize Schinkenspeck for genuine German dishes (a type of German bacon). Feel free to use it if you can get it at a European deli. Otherwise, we suggest purchasing Italian pancetta bacon, which is often found in North American supermarkets.
- If you want additional meat in your sauerkraut soup, add some European-style wiener sauasages, knackwurst, or something similar (make sure they don’t need to be cooked beforehand). They should be added towards the conclusion of the cooking process, when the potatoes are hot.
Take a look at all of that delectable cabbage.
Step-by-Step Instructions for Making Sauerkraut Soup
The full recipe card for this sauerkraut soup dish may be found at the bottom of this article.
This section contains pictures of the recipe process for those who wish to follow along.
You’ll be able to see how we made it if you have any queries on how to create it.
Chop the onion and garlic into small pieces.
To begin, peel and cut the onions into tiny pieces. Also, peel and chop the garlic, or use a garlic press to press it.
Cut the potato in half.
The potato should be peeled and chopped into tiny pieces.
Drain the sauerkraut and set aside.
Drain and squeeze any extra liquid from the sauerkraut. If you’re using sauerkraut that’s been stored in a vinegar-based solution, this is very essential.
The soup will taste extremely vinegary if you don’t press off part of the liquid. Alternatively, if you like a strong vinegar taste, you may omit this step.
Cook the pancetta bacon in a skillet.
Sliced the pancetta bacon into tiny pieces if it isn’t already cut. Then, in a big saucepan, heat the oil, then add the pancetta bacon and cook it for about 5 minutes over medium-high heat, until the fatty bits are transparent.
Toss in the onion.
Then add the chopped onion pieces and cook for 5-6 minutes on medium heat, or until transparent. Stir often.
Combine the potato and garlic in a mixing bowl.
Add the chopped potato and garlic after the onions have softened and the pancetta bacon has browned somewhat. Sauté them for another 2-3 minutes.
Combine the paprika and tomato paste in a mixing bowl.
Add the tomato paste and paprika powder after that. Combine all ingredients in a mixing bowl.
Toss in the sauerkraut.
Toss in the sauerkraut and give everything a good swirl.
Pour in the broth.
After that, add enough vegetable broth to cover the contents of the saucepan.
This is 4 cups of broth in our instance, but it may be somewhat more or less for you.
Bring the broth to a boil, then cover the saucepan and reduce the heat to low. Allow 25-30 minutes for the soup to boil, or until the potato chunks are tender.
Salt, pepper, and sour cream to taste.
Remove the saucepan from the heat and season with season with salt and pepper to taste. Add the sour cream and mix well.
Sauerkraut soup in a lovely dish!
With some fresh crusty bread, serve the soup hot.
Storage Suggestions
After the sauerkraut soup has cooled, store any leftovers in a sealed container in the refrigerator. It should be consumed within 2-3 days.
You may reheat the soup in tiny pieces in the microwave or return it to a saucepan and reheat it on low heat on the stove.
FAQ
Do you use canned sauerkraut in your sauerkraut soup?
Yes, canned kraut may be used. Sauerkraut soup may be prepared using any kind of sauerkraut, including canned, bagged, and fresh sauerkraut.
Do you drain sauerkraut from a package before cooking it?
Yes, in most cases. This is particularly true if the sauerkraut is stored in a vinegar-based solution in a bag (as opposed to a salty one). Leaving the liquid in the soup may cause it to lose its taste.
For supper, what should I offer with sauerkraut soup?
With some thick-cut crusty bread, serve sauerkraut soup. You may also serve it with meat (such as pork loin) since the tastes of fermented cabbage and roast pork complement each other nicely.
What’s the best way to prepare sauerkraut soup?
Sauerkraut soup may be made in a variety of ways. Chopping and boiling veggies and meat, then adding sauerkraut and broth and simmering until everything is soft is all that’s required. Our German sauerkraut soup recipe may be found below.
Recipes that are similar
Check out the classics below for more excellent German soup recipes:
Ingredients
- 2 yellow onions (medium size)
- 2 cloves garlic
- 1 potato, medium-sized
- 5 oz. bacon (pancetta)
- 2 tbsp tomato puree
- paprika, 2 tablespoons
- a quart of sauerkraut
- 4 c. vegetable stock
- salt and pepper to taste
- sour cream, 2 to 3 teaspoons
Instructions
- Peel the onion and potato and cut them into tiny pieces first. Also, peel and chop the garlic, or use a garlic press to press it.
- Drain and squeeze any extra liquid from the sauerkraut. If you’re using sauerkraut that’s been stored in a vinegar-based solution, this is very essential. The soup will taste extremely vinegary if you don’t press off part of the liquid.
- If the pancetta bacon isn’t already pre-cut, chop it into tiny pieces.
- In a big saucepan, heat the oil, then add the pancetta bacon and cook for 5 minutes over medium-high heat, or until the fatty bits are transparent. Then add the chopped onion pieces and cook for 5-6 minutes on medium heat, or until transparent. Stir often.
- Add the chopped potato and garlic after the onions have softened and the pancetta bacon has browned somewhat. Sauté them for another 2-3 minutes.
- Add the tomato paste and paprika powder after that. Combine all ingredients in a mixing bowl.
- Toss in the sauerkraut and give everything a good swirl. After that, add enough vegetable broth to cover the contents of the saucepan. This is 4 cups of broth in our instance, but it may be somewhat more or less for you.
- Bring the contents of the saucepan to a boil, then cover it and reduce the heat to low. Allow 25-30 minutes for the soup to boil, or until the potato chunks are tender.
- Remove the saucepan from the heat and season with salt and pepper to taste. Add the sour cream and mix well.
- With some fresh crusty bread, serve the soup hot.
Notes
- Sauerkraut is often prepared in Germany using just salt and, in some instances, wine. In North America, vinegar and other additives are often added to jarred sauerkraut, giving it a robust taste. If you prefer a milder, more genuinely German taste, go for German sauerkraut in your grocery store’s foreign department. Hengstenberg Mildessa and Kuehe are two well-known brands accessible in North America.
- This dish is typically made using Schinkenspeck. However, since this may be difficult to get by in North America, we often use pancetta bacon, which works nicely.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 366 calories 24 g total fat 9g Saturated Fat 0g trans fat 14g of unsaturated fat 40 milligrams of cholesterol 2161mg sodium 28g carbohydrate 8 g fiber 9 g sugar 11 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.
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Sauerkraut is a fermented vegetable, and the main ingredient in many sauerkraut recipes. It can be made into soup, or used as a pickling brine, or eaten fresh. Sauerkraut is available in many grocery stores and health food stores. It is also commonly used to make saurkraut soup. Sauerkraut is also commonly used as a raw ingredient in other dishes and in condiments.. Read more about sauerkraut soup polish and let us know what you think.
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