Sauerkraut Soup with Smoked Meats (Printable)

Comforting bowl of tangy fermented cabbage and smoked meats simmered with vegetables in a flavorful broth.

# What You'll Need:

→ 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 for serving, optional

# 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, 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 Advice:

01 -
  • The sour, probiotic-rich sauerkraut tastes nothing like the stuff in a deli case—it's layered and alive when you make it properly, which honestly surprised me the first time.
  • Caraway seeds are the quiet hero here, adding a subtle warmth that makes you crave another spoonful without knowing exactly why.
  • It comes together in under an hour but tastes like you've been tending it all day, which feels like winning the kitchen lottery.
02 -
  • Raw, fermented sauerkraut from the refrigerated section tastes completely different from the pasteurized shelf-stable kind—the living probiotics add a complexity that canned or jarred stuff simply can't touch.
  • I once forgot to drain the sauerkraut properly and the soup became too sour and watery, which taught me that rinsing it briefly is worth the thirty seconds it takes and makes the whole dish more balanced.
  • Caraway seeds are optional only if you actively dislike them; if you've never tried them in this context, they're the secret note that makes people say this tastes like their childhood.
03 -
  • Don't skip toasting the caraway seeds lightly in the pot before adding liquid—it wakes them up and prevents them from tasting dusty and one-dimensional.
  • If you're fermented your own sauerkraut at home, use the brine instead of some of the water for an even deeper probiotic punch that tastes intentional and bold.
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