Sauerkraut Soup 1968
Take a flavorful trip back in time with this comforting Sauerkraut Soup 1968, a hearty classic packed with savory and tangy goodness. This rustic soup combines the smoky richness of kielbasa sausage, the tangy bite of sauerkraut, and the earthy sweetness of carrots and potatoes, all simmered to perfection in a spiced chicken or vegetable broth. Infused with aromatic caraway seeds, paprika, and a touch of garlic, this soul-warming dish offers a perfect balance of bold flavors and hearty textures. Ready in under an hour, it’s an excellent option for cozy weeknight dinners or retro-inspired gatherings. Garnished with a dollop of tangy sour cream and fresh parsley, and served alongside crusty bread, this nostalgic soup is a meal to remember. Ideal for fans of Eastern European cuisine and anyone seeking a warm, satisfying bowl of comfort food!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 12 ounces, sliced into rounds Smoked sausage (kielbasa or similar)
- 2 medium, diced Carrots
- 2 medium, peeled and diced Potatoes
- 2 cups, drained Sauerkraut
- 6 cups Chicken or vegetable broth
- 1 whole Bay leaf
- 1 teaspoon Paprika
- 1 teaspoon Caraway seeds
- 0.5 teaspoon, freshly ground Black pepper
- 0.5 cup, for garnish (optional) Sour cream
- 2 tablespoons, chopped, for garnish Fresh parsley
Instructions
Heat the butter in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced smoked sausage to the pot and cook for 4-5 minutes until lightly browned.
Stir in the diced carrots and potatoes, letting them cook for 2-3 minutes.
Add the drained sauerkraut to the pot and mix well.
Pour in the chicken or vegetable broth and add the bay leaf, paprika, caraway seeds, and freshly ground black pepper.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the potatoes and carrots are tender.
Remove the bay leaf and taste the soup to adjust seasoning if needed.
Ladle the soup into bowls and garnish with a dollop of sour cream (if using) and a sprinkling of fresh parsley.
Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 10094 mg | 439% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 38.1 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 570 mg | 44% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4392 mg | 93% | |
*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.
