Tangy Sauerkraut with Smoked Meats (Printable View)

Warm and comforting blend of fermented cabbage, smoked meats, and vegetables in a rich broth.

# What You'll Need:

→ Meats

01 - 5.3 oz smoked bacon or kielbasa sausage, diced (optional for vegetarian version)

→ 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 - 4.2 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)

# How To Make It:

01 - In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, about 5 minutes. For vegetarian preparation, 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 develop and 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 have melded.
05 - Taste the soup and adjust salt as needed to achieve balanced seasoning.
06 - Remove the bay leaf. Ladle soup into bowls and garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • The probiotics from fermented sauerkraut work quietly in your favor while you're just enjoying a bowl of soup that tastes like home.
  • It comes together faster than you'd expect, and somehow tastes even better the next day when you reheat it.
02 -
  • The sauerkraut must be raw and fermented, not the pasteurized kind in a can—the heat from canning kills all the beneficial bacteria, which is literally the whole reason to eat this soup.
  • Don't skip the caraway seeds because you think they're optional; they're what makes this taste like the real thing instead of just cabbage soup with a confused personality.
03 -
  • Buy your sauerkraut from the refrigerated section near the yogurt, where fermented foods live—those shelf-stable jars are pasteurized and won't give you any of the probiotic benefits you're after.
  • Don't oversalt while cooking; taste at the very end and adjust once, because salt is the one thing you can never fully take back once it's in.
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