Sour Cabbage Soup
Immerse yourself in the comforting tang and hearty flavors of Sour Cabbage Soup, a beloved dish that blends traditional ingredients with bold spices for a soul-soothing experience. This vibrant soup features tender sauerkraut as its star, complemented by cubes of potatoes, carrots, and a fragrant medley of onions, garlic, and paprika. Simmered to perfection in a savory vegetable broth, this dish can be enhanced with smoky pork or sausage for an added depth of flavor. Highlighted with caraway seeds and garnished with fresh dill, every spoonful delivers a balance of tangy, smoky, and earthy notes. Ready in under an hour, this easy-to-make recipe is perfect for cozy family dinners or as a meal-prep favorite. Pair it with crusty bread for a complete meal that’s as satisfying as it is nutritious. Keywords: tangy cabbage soup, sauerkraut soup, hearty vegetable soup, traditional sour soup recipe, comforting winter soups.
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Recipe Information
Ingredients
- 3 cups sauerkraut
- 2 medium carrots
- 3 medium potatoes
- 1 large yellow onion
- 3 pieces garlic cloves
- 8 cups vegetable broth
- 1 cup smoked pork or sausage (optional)
- 2 pieces bay leaves
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 2 tablespoons vegetable oil
- 2 tablespoons dill (fresh, for garnish)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Rinse the sauerkraut under cold water, especially if it's very salty or sour, then allow it to drain.
Peel and dice the carrots and potatoes into bite-sized cubes. Set aside.
Finely chop the onion and mince the garlic cloves.
Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, paprika, and caraway seeds. Cook for another 1-2 minutes until fragrant.
If using smoked pork or sausage, add it to the pot and brown for 3-4 minutes.
Add the sauerkraut, carrots, potatoes, and the vegetable broth to the pot. Stir to combine.
Toss in the bay leaves and season with salt and black pepper. Bring the soup to a boil, then reduce heat to a simmer.
Cover the pot and simmer for 30 minutes, or until the vegetables are tender.
Taste and adjust the seasoning if needed. Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh dill. Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 24.5 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 10728 mg | 466% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 57.5 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 656 mg | 50% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 8666 mg | 184% | |
*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.
