Spicy Sauerkraut Soup
Warm up your day with a bowl of Spicy Sauerkraut Soup, a hearty and flavorful dish that combines tangy sauerkraut with smoky sausage, tender potatoes, and a kick of paprika and red chili flakes. This comforting soup, simmered in a fragrant base of chicken broth, garlic, and caraway seeds, is both rustic and vibrant, offering a perfect balance of spice and zest. Ready in just 45 minutes, it’s an easy, one-pot dish perfect for weeknight dinners or cozy gatherings. Garnish with fresh parsley for a touch of brightness, and add a dollop of sour cream for creamy richness. Whether you love bold flavors or crave a traditional dish with a modern twist, this Spicy Sauerkraut Soup is sure to satisfy. Perfect for fans of Eastern European cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 12 ounces, sliced smoked sausage
- 2 medium, diced potatoes
- 2 cups, drained sauerkraut
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon caraway seeds
- 6 cups chicken broth
- 2 pieces bay leaves
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
- 0.25 cup, optional for serving sour cream
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the smoked sausage slices to the pot and cook for 4-5 minutes, allowing them to brown slightly and release their flavors.
Stir in the diced potatoes and drained sauerkraut, mixing everything together.
Add the paprika, red chili flakes, and caraway seeds, stirring to coat the ingredients evenly in the spices.
Pour in the chicken broth, then add the bay leaves. Stir well and bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the potatoes are tender.
Season the soup with salt and black pepper to taste. Adjust the spiciness by adding more chili flakes if desired.
Discard the bay leaves before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if using.
Optionally, add a dollop of sour cream to each serving for extra richness.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 11366 mg | 494% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 27.4 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 490 mg | 38% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4956 mg | 105% | |
*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.
