German Sauerkraut Soup
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
293 kcal
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Course
Main Course, Soup
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Cuisine
German
German Sauerkraut Soup
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Sauerkraut soup is hearty and delightfully tangy! This easy German soup is packed with goodness and ready in just 30 minutes.
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Ingredients
- 5.3 oz Bacon diced, 150g, smoked
- 2 tablespoon olive oil
- 1 cup celery diced (80g)
- ¾ cup leek finely diced (50g)
- ¾ cup carrot diced small (120g
- 1 cup turnips diced small (160g)
- 2 garlic minced, cloves
- 1 teaspoon italian herbs (or a mix of oregano, thyme, marjoram, rosemary)
- 1 teaspoon caraway seeds
- 2 tablespoon tomato paste
- ½ teaspoon sea salt or to taste, flaked
- ½ teaspoon black pepper or to taste
- 5 cups chicken stock or veggie stock (1.2 litre)
- 1.5 cups sauerkraut rinsed & drained (200g), I used Hurly Burly Original and linked to a brand on Amazon which is similarly clean
- 2 bay leaf
To Serve
- ⅛ teaspoon nutmeg
- parsley chopped
Instructions
- Rinse the sauerkraut in a colander with plenty of cold water. Set aside.
- Add diced bacon to a large soup pot or dutch oven with a drizzle of oil if required (depends how fatty your bacon is). Cook over medium heat until crisp. Set aside.
- Heat 2 tablespoons of olive oil in the dutch oven. Add celery, carrots, leek and turnip. Sauté until softened and golden, about 4 minutes.
- Add garlic and fry for a further 30 seconds.
- Add the Italian herbs, caraway, tomato puree, salt and pepper and cooked bacon into the pot. Cook for 1 minute until fragrant.
- Pour in the stock and add the bay leaves. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes.
- Add the sauerkraut and cook for another 5 minutes. Adjust the seasoning to taste and serve.
Notes
- 7g net carbs per portion. Makes 4 servings of 1.5 cups each.
- Rinsing the sauerkraut well is very important! It prevents bloating.
- Serving suggestion: Top the soup with a pinch of nutmeg, a drizzle of olive oil and fresh parsley. A dollop of sour cream also works well.
- pinch of nutmeg, a drizzle of olive oil and fresh parsley. A dollop of sour cream also works well.
- Store leftovers in the fridge for 3 days or freeze for 3 months.
Nutrition Information
Show Details
Calories
293kcal
(15%)
Total Carbohydrates
10.9g
(4%)
Protein
13g
(26%)
Fat
22.5g
(35%)
Saturated Fat
7.1g
(36%)
Fiber
4.3g
(17%)
Sugar
4.5g
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Total Carbohydrates | 10.9g | 4% |
| Protein | 13g | 26% |
| Fat | 22.5g | 35% |
| Saturated Fat | 7.1g | 36% |
| Fiber | 4.3g | 17% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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