Sauerkraut Soup with Smoked Meats (Printable)

A warming bowl combining fermented cabbage, smoked meats, and root vegetables in a savory broth.

# What You'll 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 - 33.8 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

# Step-by-step Directions:

01 - In a large pot over medium heat, sauté the smoked bacon or sausage 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 onion, garlic, and carrots. Cook, stirring occasionally, until softened, approximately 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 Advice:

01 -
  • The probiotics in fermented sauerkraut make this not just delicious but genuinely body-nourishing in a way most comfort foods only pretend to be.
  • Its impossibly flexible—Ive made vegetarian versions with smoked tofu that converted even the most dedicated meat-eaters at my table.
02 -
  • Rinsing your sauerkraut before adding it will dramatically reduce the tanginess—skip this step if you love the fermented flavor or rinse briefly if youd prefer it milder.
  • The soup actually tastes better on the second day after flavors have had time to deepen, so consider making it ahead if serving for guests.
03 -
  • If your sauerkraut is particularly strong-flavored, soak it in cold water for 10 minutes, then drain thoroughly before adding to the pot—this preserves the probiotic benefits while taming excessive sourness.
  • For an incredible flavor boost, add the rind from aged cheese like Parmesan to the simmering broth and remove before serving—it imparts umami depth without overwhelming the other flavors.
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