sauerkraut soup

This sauerkraut soup is a most unusual and delicious soup. The sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. It's hearty, filling and will warm your belly.

Sauerkraut Soup Recipe (Kapustnyak)

olive oil

oz bacon (chopped)

celery (finely diced)

onion (finely diced)

carrots (thinly sliced)

quinoa (rinsed, optional)

sauerkraut (triple rinsed & drained (we use 3 cups or about 2 lbs))

chicken broth

water (or

beans

Salt (Pepper and Mrs. Dash seasoning, to taste)

Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.

Add finely chopped celery and onion. Saute until softened and golden (5 min).

Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.

Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.

Celebrating one of Germany's most famous "superfoods", Sauerkraut, this wonderful soup is satisfying to both tummy and soul.&nbsp; The combination of tangy sauerkraut, caramelized onions, smoky paprika, savory bacon and earthy caraway is simply irresistible!

German Sauerkraut Soup (Sauerkrautsuppe)

bacon

yellow onions (, chopped)

garlic (, minced)

tomato paste

smoked Hungarian paprika (preferably Kalosca

marjoram ((very traditional herb in German cooking))

caraway seeds (, lightly crushed)

salt

black pepper

sugar ((optional))

chicken broth (we recommend Aneto 100% All-Natural Chicken Broth)

How to Make Sauerkraut ((it's easy! Click link for recipe tutorial))

crème fraîche ((can substitute full-fat sour cream))

In a soup pot fry the bacon until done.&nbsp; Add the onions and cook until lightly caramelized, 5-7 minutes.&nbsp; Add the garlic and cook another minute.&nbsp; Stir in the tomato paste and spices and cook another minute.&nbsp; Add the chicken broth and sauerkraut and bring to a boil.&nbsp; Reduce the heat to medium and simmer, covered, for 20 minutes.&nbsp; Stir in the&nbsp;crème fraîche or sour cream and heat through (do not boil).&nbsp;

Serve hot with a dollop of&nbsp;crème fraîche or sour cream.&nbsp; Crusty bread and a leafy green salad make great accompaniments.

Sauerkraut soup is hearty and perfect on a cold winter day.  A true comfort food.

Sauerkraut Soup (Kapustinca from Slovakia)

smoked ham hock

pork spareribs (preferably smoked, separated if on the rack)

water

sauerkraut,

onion

prunes

dry white wine

garlic (finely chopped)

dried porcini mushrooms

caraway seeds

marjoram

unsalted butter

all-purpose flour

paprika

Place the ham hock and the spareribs in a large pot and cover with the water. Bring to a boil over high heat, then reduce the heat to low and cook, skimming the surface of foam and adding water if it is evaporating, until the meat can fall off the bone, about 3 hours. Remove the meat from the pot and dice, discarding the bones and fat.

Return the meat to the pot and add the sauerkraut, onion, prunes, wine, tomato paste, garlic, mushrooms, caraway, and marjoram. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 3/4 hours.

Add the sausage and continue to cook over low heat for 45 minutes. Remove the sausage and cut it into slices, return it to the soup, and simmer while you prepare the roux.

Meanwhile, in a small skillet, make the paprika roux, called zaprazka. Melt the butter over medium heat, then stir in the flour and paprika to form a roux. Cook, stirring, for 1 minute, then add to the soup, and stir to blend. Serve hot.

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Sauerkraut Soup Recipe (Kapustnyak)

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