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German Sauerkraut Soup
5 from 6 votes

German Sauerkraut Soup

Sauerkraut soup is hearty and delightfully tangy! This easy German soup is packed with goodness and ready in just 30 minutes.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 293 kcal
Course: Main Course, Soup
Cuisine: German

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

    Cup of Yum
  1. Rinse the sauerkraut in a colander with plenty of cold water. Set aside.
  2. 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.
  3. Heat 2 tablespoons of olive oil in the dutch oven. Add celery, carrots, leek and turnip. Sauté until softened and golden, about 4 minutes.
  4. Add garlic and fry for a further 30 seconds.
  5. Add the Italian herbs, caraway, tomato puree, salt and pepper and cooked bacon into the pot. Cook for 1 minute until fragrant.
  6. 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.
  7. 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

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: 4 Serving

Amount Per Serving

Calories 293

% 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.