German Sauerkraut Soup (Sauerkrautsuppe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
169 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
German
German Sauerkraut Soup (Sauerkrautsuppe)
Description
German Sauerkraut Soup begins with frying diced bacon until flavorful, then slowly caramelizing chopped onions. Minced garlic and tomato paste are added along with mild smoked Hungarian paprika, marjoram, caraway seeds, salt, pepper, and optional sugar to build complex and balanced flavors. The broth and authentic German sauerkraut are incorporated and the soup simmers to meld tastes.
The finished soup presents a rich smoky, tangy profile from the bacon and sauerkraut, softened by the creamy addition of crème fraîche or sour cream. The texture includes tender sauerkraut bits in a smooth broth accented by aromatic spices.
Traditionally served with crusty bread and leafy green salad, this soup is both comforting and distinctive in flavor. Use of genuine German sauerkraut is important, as American versions often include additives or vinegar altering the traditional mild fermentation flavor.
The recipe notes emphasize sourcing authentic sauerkraut for accurate flavor and address the typical differences in fermentation method and taste compared to common American brands.
Ingredients
- 4 ounces Bacon diced, or speck; flavorful smoked
- 2 yellow onion chopped, medium to large
- 2 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 tablespoon paprika mild, not hot, smoked Hungarian, preferably Kalosca or Szeged
- 1/2 teaspoon marjoram very traditional herb in German cooking, dried
- 1/2 teaspoon caraway seeds , lightly crushed
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon sugar (optional)
- 4 cups chicken broth quality; we recommend Aneto 100% All-Natural Chicken Broth
- chicken broth Aneto low-sodium variety
- 18 ounces sauerkraut about 3 1/2 heaping cups) Do NOT substitute with American sauerkraut **see Note below, German; drained
- How to Make Sauerkraut (it's easy! Click link for recipe tutorial)
- 1/3 cup crème fraîche (can substitute full-fat sour cream)
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
- Use authentic imported German sauerkraut for traditional flavor and milder taste.
- Avoid American sauerkraut brands that contain vinegar or preservatives which alter flavor.
- The soup pairs well with crusty bread and leafy green salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 1176mg | 49% |
| Potassium | 469mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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