Sauerkraut Soup with Smoked Meats (Print Version)

A comforting Central European soup combining tangy sauerkraut, smoked meats, and vegetables for a gut-healthy meal.

# What You Need:

→ Meats

01 - 5.3 oz smoked bacon or kielbasa sausage, diced (optional for vegetarian version, omit or use smoked tofu)

→ 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 - 34 fl oz low-sodium chicken or vegetable broth
08 - 8.5 fl oz water

→ Spices & Seasonings

09 - 1 bay leaf
10 - 1 teaspoon caraway seeds
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika, sweet or smoked
13 - Salt to taste

→ Finishing Touches

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

# Directions:

01 - In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, about 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 -
  • The broth develops this incredible depth that somehow makes you feel both comforted and restored at once, like medicine that actually tastes magnificent.
  • While most people reach for chicken soup when feeling run down, this probiotic powerhouse actually helps rebuild your gut health while warming you from the inside out.
02 -
  • Never rinse your sauerkraut before adding it to the soup, even if youre tempted to reduce the tanginess, as youll literally wash away all those beneficial probiotics and much of the flavor.
  • I once tried rushing this soup by cranking up the heat and learned the hard way that a gentle simmer is non-negotiable, otherwise the sauerkraut can develop a metallic taste that no amount of seasoning can fix.
03 -
  • The soup thickens considerably when refrigerated, so when reheating leftovers, have extra broth on hand to thin it to your preferred consistency.
  • If serving to guests who might be skeptical about sauerkraut, I increase the ratio of vegetables and decrease the sauerkraut slightly for the first exposure, gradually bringing them to the full tangy experience with subsequent batches.
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