Amazing Sauerkraut Soup

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Amazing Sauerkraut Soup

Making sauerkraut soup is the perfect way to use the last of your winter-fermented cabbage. Or, if you have a craving for a tangy and tasty soup at any time of the year, you can also make this recipe with any homemade or store-bought sauerkraut in your pantry.

Prep Time10

Cook Time10

Total Time20

Course: Soups & Stews

Cuisine: German

Servings: servings

Calories: 162kcal

Author: Mary Bryant Shrader

Equipment

1 Medium Soup Pot

Ingredients

1 tbsp butter You can substitute another traditional fat, including bacon grease, lard, tallow, or olive oil.
1 medium yellow onion, peeled and chopped
2 medium potatoes, peeled and cut into 1" cubes
6 cups chicken bone broth Alternatively, you can use a simple chicken broth or a vegetable broth.
1 1/2 cups sauerkraut, preferably homemade Alternatively, you can use store-bought sauerkraut.
apple cider vinegar, optional
1/4 tsp ground paprika, sweet or smokey, optional You can use additional paprika.
1/2 tsp caraway seeds, crushed You can use additional caraway seeds.

Instructions

Melt the butter in the soup pot over medium heat.
Once the butter is melted and sizzling, add the onions and potatoes. Stir well to coat the ingredients with the butter, and cook until the onions soften.
Once the onions have softened, add the bone broth to the soup pot and bring it up to a boil. Immediately turn the heat to medium-low and allow to simmer, covered, until you can easily pierce the potatoes with the tip of a sharp knife, which means the potatoes have cooked through.
Once the potatoes are cooked through, add the sauerkraut, stir well, and allow the sauerkraut to heat through.
Taste the broth. If it has the desired tanginess to its flavor, move on to the next step. If not, you can add one teaspoon or up to one tablespoon of apple cider vinegar to the soup. Stir well.
If using, add the paprika and the crushed caraway seeds and stir.
Ladle the soup into bowls and top with a sprinkling of paprika and crushed caraway seeds if desired. Enjoy!
You can store any leftovers in an airtight container in the refrigerator for 4 to 5 days. Reheat leftovers in a saucepan over medium heat.

Video

Notes

You can make this recipe vegetarian by using a super mineral broth or golden broth instead of the chicken bone broth as I describe in my recipe post.

Find this recipe and video at https://marysnest.com/how-to-make-an-amazing-sauerkraut-soup/

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