Sauerkraut Soup is a tangy, hearty dish that brings together the robust flavor of sauerkraut with the comforting essence of a classic soup. This Eastern European-inspired soup is traditionally made with sauerkraut, potatoes, and smoked meat or sausage, creating a perfect balance of sour, savory, and earthy flavors. It’s a perfect option for anyone who loves the bold taste of fermented foods and is looking for a satisfying, nourishing meal. Packed with probiotics from the sauerkraut and full of hearty vegetables, this soup offers a unique, flavorful experience for the palate.

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 1 cup sauerkraut, drained (or more to taste)
  • 4 cups vegetable broth (or chicken broth)
  • 1 bay leaf
  • 1 tsp caraway seeds (optional, for an authentic taste)
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 lb smoked sausage (or kielbasa), sliced into rounds (optional for meat lovers)
  • 1/2 cup sour cream (optional, for garnish)
  • Fresh dill, chopped (optional, for garnish)

Instructions:

  1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes until the onion is soft and translucent.
  2. Add Potatoes and Sauerkraut: Stir in the diced potatoes and sauerkraut. Let it cook for another 2-3 minutes, allowing the potatoes to begin softening.
  3. Add Broth and Seasonings: Pour in the vegetable broth, and add the bay leaf, caraway seeds (if using), dried thyme, and black pepper. Stir everything together and bring to a boil.
  4. Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 20-30 minutes, or until the potatoes are tender.
  5. Add Sausage (Optional): If you’re using smoked sausage or kielbasa, add it to the pot during the last 10 minutes of cooking. Let it warm through and release its flavor into the soup.
  6. Adjust the Flavors: Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or caraway seeds for extra flavor.
  7. Serve: Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of fresh dill for garnish, if desired.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~250-300 kcal
  • Protein: ~12-15 g (if sausage is included)
  • Fat: ~15-18 g (with sausage)
  • Carbohydrates: ~25-30 g
  • Fiber: ~5-7 g
  • Sugars: ~3-5 g
  • Sodium: ~700-900 mg (depending on broth and sausage used)
  • Vitamin C: ~20% of the Daily Value (from sauerkraut and potatoes)
  • Vitamin A: ~10% of the Daily Value (from potatoes)

Notes:

  • For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
  • Sauerkraut can vary in its sourness; taste your soup as you go and adjust with a bit of honey or sugar if you prefer it less tangy.
  • This soup is even better the next day, as the flavors continue to meld and develop. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.

Enjoy the rich, tangy goodness of Sauerkraut Soup—a flavorful