In just 30 minutes, you can add some variety to your meals with my easy Sauerkraut soup recipe! Sauerkraut isn’t just great as a side dish; it shines as a hearty, flavorful soup when combined with savory bacon. This dish brings a comforting, tangy twist to your table that’s sure to satisfy your taste buds and warm you up. Whether you’re looking for a quick weeknight dinner or a cozy lunch, this Sauerkraut soup delivers on taste and convenience.’
Ingredients for Sauerkraut Soup
- Onion and Garlic: For a savory base.
- Bacon Cubes: Adds a rich, smoky flavor; vegetarians can use veggie bacon or smoked tofu as a substitute.
- Tomato Paste: Deepens the soup’s flavor.
- Canned Sauerkraut: The star of the recipe, bringing that classic tangy taste.
- Vegetable Broth: Forms the base of the soup.
- Spices: Paprika, marjoram, and caraway seeds are your go-to trio for flavor.
- Parsley: For a fresh garnish.
Sometimes, the best things are right at home: I have a special place in my heart for hearty dishes from our local cuisine, and Sauerkraut soup definitely fits the bill.
Three Tips for Perfect Sauerkraut Soup
To ensure your Sauerkraut soup turns out perfectly, follow the recipe and measurements provided below. Here are three tips to elevate your soup-making skills:
- Use a Large, Well-Coated Pot: Start with a big, quality pot since you’ll be browning bacon, onions, and garlic in it. After that, you’ll add a generous amount of sauerkraut and vegetable broth, so it’s essential to have a pot with enough capacity to handle everything.
- Consider Using Caraway Seeds: Caraway seeds are great for aiding digestion, especially with foods that can cause bloating. However, if you’re not a fan of caraway, feel free to omit it. You can substitute with 1-2 bay leaves for a different but complementary flavor.
- Adjust the Cooking Time for Flavor: The longer you let the soup simmer, the milder the sauerkraut flavor becomes. If you find the taste too strong, simply let the soup cook a bit longer to mellow out the flavors.
With these tips, you’ll be well on your way to mastering the art of making delicious Sauerkraut soup!
Why I Love Sauerkraut Soup
- Flavor Explosion: The fermentation process gives sauerkraut a tangy note that adds a delightful contrast to the other ingredients in the soup, like bacon and marjoram. This combination creates a unique and exciting taste experience.
- Health Benefits: Sauerkraut is packed with vitamins, especially Vitamin C, along with fiber and probiotic bacteria that can aid in digestion. It’s a nutritious choice that’s as good for your body as it is for your taste buds.
- Everyday Hero: Sauerkraut soup actually tastes even better the next day, making it perfect for leftovers. I often make a double batch so I can enjoy it for two days straight.
If you’re a soup lover, you might also enjoy Grandma’s classic pea soup with sausages or the hearty cheese-leek soup with ground meat. For something kid-friendly, try the vegetable soup with frozen veggies.
Enjoy my flavorful Sauerkraut soup, and I’d love to hear what you think—feel free to leave a review on this page!
Ingredients
- 2 onions
- 2 garlic cloves
- 200 g bacon cubes
- 3 tbsp tomato paste
- 800 g canned sauerkraut
- 1.4 L vegetable broth
- 1 tbsp sweet paprika
- 1 tsp marjoram
- 1 tsp caraway seeds
- Salt
- Pepper
Instructions
- Prepare the Vegetables: Finely chop the onions and garlic.
- Cook the Bacon: In a large, non-stick pot, cook the bacon cubes until crispy. Add the onions and garlic, and sauté until softened.
- Add the Flavorings: Stir in the tomato paste, paprika, caraway seeds, and marjoram. Cook briefly until fragrant.
- Combine Ingredients: Add the sauerkraut and vegetable broth to the pot. Bring everything to a boil, then reduce the heat. Cover and let it simmer for 20 minutes, stirring occasionally.
- Season and Serve: Season with salt and pepper to taste.
Nutritional Information (Per Serving, Approx.)
- Calories: 259 kcal
- Carbohydrates: 19 g
- Protein: 24 g
- Fat: 11 g