Sauerkraut Soup
This hearty Sauerkraut Soup blends the tang of fermented cabbage with smoky sausage, tender vegetables, and bold Eastern European flavors. It’s easy to prepare, deeply satisfying, and perfect for chilly days or make-ahead meals.
Ingrédients
- 2 tablespoons olive oil or butter
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 medium potatoes peeled and cubed
- 3 cups sauerkraut rinsed and drained, or use as-is for more tang
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1/2 teaspoon caraway seeds optional
- Salt and black pepper to taste
- 200 g kielbasa or smoked sausage sliced (optional for a meaty version)
- Optional toppings: sour cream fresh parsley, rye bread
Instructions
- Sauté the base: In a large soup pot, heat olive oil or butter over medium heat. Add chopped onion and diced carrots. Cook for about 5–6 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add meat (if using): Add the sliced sausage or kielbasa. Sauté for a few minutes until lightly browned to release flavor.
- Combine sauerkraut and spices: Stir in the sauerkraut, smoked paprika, caraway seeds (if using), and bay leaf. Cook for 2–3 minutes to combine flavors.
- Simmer the soup: Pour in the broth and add the cubed potatoes. Bring to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes, or until potatoes are tender.
- Season and finish : Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving.
- Serve and enjoy: Ladle hot into bowls. Garnish with a dollop of sour cream, a sprinkle of fresh parsley, or serve with hearty bread.