Sauerkraut Soup
Warm up with the comforting tang and smoky depth of sauerkraut soup, a hearty dish that combines Eastern European tradition with robust flavors. This savory soup features tender potatoes, vibrant carrots, and earthy celery paired with slices of smoky sausage, all simmered in a richly seasoned broth infused with paprika, caraway seeds, and the signature tang of sauerkraut. A finishing touch of fresh dill brightens the dish, while a dollop of sour cream adds optional creaminess to each bowl. Ready in just an hour, this easy one-pot recipe is perfect for cozy family dinners or meal prep, offering bold flavor and satisfying nutrition. Whether you’re a fan of fermented foods or just seeking a unique twist on classic soup recipes, sauerkraut soup is a must-try that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 14 ounces smoked sausage
- 3 medium potatoes
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 6 cups chicken or vegetable broth
- 2 cups sauerkraut (drained)
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill
- sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Peel and dice the onion, then sauté it in the pot until softened, about 5 minutes.
Mince the garlic and add it to the pot, cooking for another 1-2 minutes until fragrant.
Slice the carrots and celery into thin rounds and stir them into the pot. Cook for 3-4 minutes, stirring occasionally.
Slice the smoked sausage into bite-sized pieces and add them to the pot. Cook until the sausage starts to brown slightly, about 5 minutes.
Peel and dice the potatoes into small cubes and add them to the pot.
Stir in the paprika and caraway seeds, coating the ingredients evenly with the spices.
Pour in the chicken or vegetable broth, then add the sauerkraut and the bay leaf. Stir gently to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes are tender.
Season the soup with salt and black pepper to taste. Remove and discard the bay leaf.
Finely chop the fresh dill and stir it into the soup just before serving.
Ladle the soup into bowls and serve hot. Optionally, top with a dollop of sour cream for added creaminess.
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 14000 mg | 609% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 31.7 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5691 mg | 121% | |
*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.
