European Kraut Soup
Warm up with a bowl of hearty European Kraut Soup, a rustic and flavorful classic that perfectly balances smoky, tangy, and savory notes. This comforting soup combines tender potatoes, sweet carrots, and silky celery with zesty sauerkraut and smoky rounds of sausage, all simmered in a rich broth infused with paprika, bay leaves, and optional caraway seeds for an authentic Old-World touch. The recipe is easy to prepare with just 15 minutes of prep time, making it an ideal weeknight meal or cozy addition to your dinner table. Garnish with creamy sour cream and fresh herbs for a vibrant finish, and don’t hesitate to adjust the tanginess using the reserved sauerkraut brine. Whether you're looking for a satisfying main course or a soul-warming appetizer, this sauerkraut soup is brimming with bold European flavors that are sure to delight your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 300 grams smoked sausage, sliced into rounds
- 2 cups sauerkraut, drained (reserve liquid)
- 3 medium potatoes, peeled and cubed
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon paprika (sweet or smoked, to taste)
- 1 teaspoon caraway seeds (optional)
- to taste salt
- to taste black pepper
- for garnish sour cream (optional, for serving)
- for garnish fresh dill or parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the sliced smoked sausage to the pot and cook for 5 minutes, allowing it to brown slightly.
Stir in the sauerkraut and mix well. Cook for 2-3 minutes to let the flavors combine.
Add the cubed potatoes, chicken or vegetable broth, bay leaves, paprika, and caraway seeds (if using). Bring the soup to a boil.
Reduce the heat to low, cover, and let the soup simmer for about 30 minutes, or until the potatoes are tender.
Taste and season the soup with salt and black pepper as needed. If you prefer a tangier flavor, add a few tablespoons of the reserved sauerkraut liquid.
Remove and discard the bay leaves before serving.
Ladle the soup into bowls and optionally garnish with a dollop of sour cream and fresh dill or parsley.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 13075 mg | 568% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 34.7 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5325 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
