German Sauerkraut Soup (Sauerkrautsuppe)

Name: German Sauerkraut Soup (Sauerkrautsuppe)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 4 ounces flavorful smoked bacon or speck; 2 medium to large yellow onions; 2 cloves garlic; 2 tablespoons tomato paste; 1 tablespoon quality smoked Hungarian paprika (preferably Kalosca or Szeged); 1/2 teaspoon dried marjoram; 1/2 teaspoon caraway seeds; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon sugar; 4 cups quality chicken broth (we recommend Aneto 100% All-Natural Chicken Broth); or Aneto low-sodium chicken broth; 18 ounces German Sauerkraut, drained; How to Make Sauerkraut; 1/3 cup Creme Fraiche

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
169 kcal
Course
Main Course, Appetizer, Soup
Cuisine
German

German Sauerkraut Soup (Sauerkrautsuppe)

Nevaeh Sloan

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

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Ingredients

Servings

4 ounces flavorful smoked bacon or speck , diced
2 medium to large yellow onions , chopped
2 cloves garlic , minced
2 tablespoons tomato paste
1 tablespoon quality smoked Hungarian paprika (preferably Kalosca or Szeged) (mild, not hot)
1/2 teaspoon dried marjoram (very traditional herb in German cooking)
1/2 teaspoon caraway seeds , lightly crushed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar (optional)
4 cups quality chicken broth (we recommend Aneto 100% All-Natural Chicken Broth)
or Aneto low-sodium chicken broth
18 ounces German Sauerkraut, drained (about 3 1/2 heaping cups) Do NOT substitute with American sauerkraut **see Note below
How to Make Sauerkraut (it's easy! Click link for recipe tutorial)
1/3 cup Creme Fraiche (can substitute full-fat sour cream)

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Instructions

In a soup pot fry the bacon until done. Add the onions and cook until lightly caramelized, 5-7 minutes. Add the garlic and cook another minute. Stir in the tomato paste and spices and cook another minute. Add the chicken broth and sauerkraut and bring to a boil. Reduce the heat to medium and simmer, covered, for 20 minutes. Stir in the crème fraîche or sour cream and heat through (do not boil).
Serve hot with a dollop of crème fraîche or sour cream. Crusty bread and a leafy green salad make great accompaniments.

Notes

For a true authentic German flavor, be sure to use genuine imported German sauerkraut, it tastes different than most American brands and is generally milder in flavor. Some American brands are not fermented in the traditional manner, include chemicals like sodium benzoate and sodium bisulfate (some even include vinegar), and they taste very different than the German variety. Many well-stocked grocery stores carry real German sauerkraut in their international sections.

Nutrition Information

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Calories 169kcal (8%) Carbohydrates 11g (4%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 19mg (6%) Sodium 1176mg (49%) Potassium 469mg (13%) Fiber 3g (12%) Sugar 4g (8%)