Tangy Sauerkraut Soup (Printable)

Tangy fermented cabbage soup with smoked bacon, vegetables, and aromatic spices. A comforting Central European classic ready in under an hour.

# Ingredient List:

→ 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, optional

# Steps:

01 - In a large pot over medium heat, sauté the smoked bacon or kielbasa 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 chopped onion, minced garlic, and diced carrots. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in the drained sauerkraut and peeled diced potato. Sauté for 3 minutes to blend and meld the 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 have fully developed.
05 - Taste the soup and adjust salt as needed to achieve desired flavor balance.
06 - Remove the bay leaf. Ladle soup into serving bowls. Garnish each portion with fresh chopped parsley and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • This soup tastes like it's been simmering since morning, but comes together in under an hour with minimal fuss.
  • Real fermented sauerkraut brings natural probiotics that actually support your digestion, no supplements needed.
  • The smoky meat plays so beautifully against the tangy cabbage that you'll find yourself craving bowls of it even in summer.
02 -
  • Unpasteurized sauerkraut is worth seeking out—pasteurized versions have been heated so much that the beneficial probiotics are essentially gone, and you lose the live-culture advantage that makes this soup special for your gut.
  • The caraway seeds are not optional decoration; they're the ingredient that transforms this from a random vegetable soup into something distinctly Central European that makes people recognize the flavors immediately.
  • Don't skip the step of draining the sauerkraut properly—excess liquid makes the soup watery and dilutes all that beautiful fermented flavor you're working so hard to celebrate.
03 -
  • Taste the sauerkraut before you add it to the pot—some brands are tangier than others, and knowing what you're working with helps you adjust the final seasoning with confidence.
  • Keep the simmer gentle after bringing the pot to a boil; aggressive boiling can make the sauerkraut lose its delicate fermented character and the vegetables become mushy instead of tender.
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