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Sauerkraut Soup

Sauerkraut Soup recipe image
This comforting Sauerkraut Soup is a rustic, warming dish that balances tangy fermented cabbage with savory beef stock and smoky bacon. The addition of caraway seeds and paprika adds a distinctively German flavor profile, while tomato paste provides a subtle depth and richness. It is perfect for chilly evenings or as a satisfying meal prep option. The soup is easy to assemble using pantry staples, offering a quick yet flavorful experience. Serve it hot with crusty bread to soak up the delicious broth. The texture is hearty, with softened sauerkraut and onions melding together into a cohesive, satisfying bowl.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 890.7
Dietary: Gluten-free
Description
This comforting Sauerkraut Soup is a rustic, warming dish that balances tangy fermented cabbage with savory beef stock and smoky bacon. The addition of caraway seeds and paprika adds a distinctively German flavor profile, while tomato paste provides a subtle depth and richness. It is perfect for chilly evenings or as a satisfying meal prep option. The soup is easy to assemble using pantry staples, offering a quick yet flavorful experience. Serve it hot with crusty bread to soak up the delicious broth. The texture is hearty, with softened sauerkraut and onions melding together into a cohesive, satisfying bowl.
Ingredients
  • 1 pound Sauerkraut
  • 6 cup Beef stock
  • 2 lg Onions; chopped
  • 3 sl Bacon
  • 1 teaspoon Paprika
  • 1 tablespoon Tomato paste
  • 1/2 teaspoon Caraway seeds
Directions
  1. 1
    Cook the bacon in a large pot over medium heat until crisp and browned. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. 2
    Add the chopped onions to the bacon fat and sauté until softened and translucent, about 5-7 minutes.
  3. 3
    Stir in the paprika, tomato paste, and caraway seeds, cooking for 1 minute until fragrant.
  4. 4
    Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes to allow flavors to meld.
  5. 5
    Season with salt and pepper to taste. If the soup is too thick, add a little more stock or water.
  6. 6
    Serve hot, garnished with the reserved crumbled bacon.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 890.7kcal
% Daily Value *
Total Fat 57.4g89%
Saturated Fat 21.4g107%
Cholesterol 210.2mg71%
Sodium 1049.3mg44%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.0g4%
Sugars 2.0g
Protein 81.6g164%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, you can add diced carrots or potatoes during the simmering stage.

If you prefer a thicker soup, mash some of the sauerkraut against the side of the pot during simmering.

Taste before adding salt, as sauerkraut and bacon are already salty.

This soup tastes even better the next day after the flavors have had time to develop.

Keywords: sauerkraut, soup, german, bacon, beef stock, caraway, paprika, onion, hearty, warm, comfort food, easy, quick, dinner, lunch, fermented, cabbage, smoky, spicy
Read it online: https://www.chefs-mate.com/recipe/sauerkraut-soup-3/