Sauerkraut Soup
- PREP 15min
- COOK 20min
- TOTAL 35min
This sauerkraut soup recipe turns out a little smoky, tangy, and sour thanks to the sauerkraut. I love using homemade sauerkraut, but store-bought works really well (just choose one that’s been made with classic flavors like caraway seeds). It’s lovely served by itself, with potatoes, or crusty bread.
You Will Need
4 ounces bacon, thinly sliced (113g)
12 ounces kielbasa, sliced ¼-inch thick (340g)
1 medium onion, diced
2 medium carrots, peeled and diced
4 garlic cloves, thinly sliced
½ teaspoon sweet paprika
5 fresh thyme sprigs
6 cups chicken stock (1.4L)
2 ½ cups drained sauerkraut (450g)
¼ teaspoon fine sea salt, optional
¼ teaspoon freshly ground black pepper
Directions
1Cook the bacon: Place a large pot over medium heat. Add the bacon and cook until the fat renders and the bacon is browned and almost crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
2Brown the sausage: Add the kielbasa and cook until lightly browned on all sides, 4 to 5 minutes. Remove with a slotted spoon and set aside with the bacon.
3Cook the vegetables: Add the onion, carrot, garlic, paprika, and thyme to the pot. Cook, stirring often, until the onion softens slightly, about 3 minutes.
4Simmer the soup: Pour in the chicken stock, then add the sauerkraut. Stir and taste for seasoning, then add salt and pepper as needed. Bring to a simmer and cook, uncovered, until the carrots are tender, 15 to 20 minutes.
5Finish and serve: Stir the bacon and kielbasa back into the soup, discard the thyme sprigs, and season to taste. Ladle into bowls and enjoy!
Adam and Joanne's Tips
- Serving: I love this as-is, but it would be lovely with a spoonful of sour cream and fresh herbs (like fresh dill or parsley) sprinkled over the top.
- Storing: Keep leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat over medium-low heat on the stove or use the microwave.
- Measuring your sauerkraut: It doesn’t need to be completely dry; some brine is fine. I like to use a spoon and pull the cabbage out to measure it.
- Thyme: I like to tie my thyme with a little twine to make it easy to remove later on. For dried thyme, use ½ teaspoon.
- The nutrition facts provided are estimates.