Tangy Sauerkraut Soup Smoked Meat (Printable)

Comforting fermented cabbage soup with smoked meats, vegetables, and aromatic spices

# What You Need:

→ Meats

01 - 5.3 oz smoked bacon or kielbasa sausage, diced (optional for vegetarian version)

→ Vegetables

02 - 17.6 oz sauerkraut, drained and roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 1 medium potato, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 4.2 cups low-sodium chicken or vegetable broth
08 - 1 cup water

→ Spices & Seasonings

09 - 1 bay leaf
10 - 1 teaspoon caraway seeds
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika, sweet or smoked
13 - Salt to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped
15 - 4 tablespoons sour cream for serving, optional

# Directions:

01 - In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, about 5 minutes. For a vegetarian version, skip this step or sauté smoked tofu in 1 tablespoon of oil.
02 - Add the onion, garlic, and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend flavors.
04 - Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, until potatoes are tender and flavors meld.
05 - Taste and adjust salt as needed.
06 - Remove bay leaf. Ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Expert Suggestions:

01 -
  • The natural probiotics from real sauerkraut do something a vitamin bottle can't, and you actually get to taste that difference with every spoonful.
  • It comes together in under an hour but tastes like you've been tending a pot all day.
  • One pot means one person gets dishes, and that might be your best friend, not you.
02 -
  • Unpasteurized sauerkraut is absolutely non-negotiable if you're making this for the probiotics—pasteurized versions have been heat-treated and lose those live cultures that make the health benefits real.
  • Don't oversalt early; the sauerkraut itself is naturally salty, and you can always add more seasoning at the end but you can't remove it once it's in.
03 -
  • Don't skip the step of rendering the meat fat first—it's not about being fancy, it's about building a flavor foundation that makes the whole soup taste more intentional and complete.
  • Keep your sauerkraut in the coldest part of your refrigerator and use it quickly after opening so the living cultures stay alive and benefit your digestion the way fermented foods are supposed to.
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