Sauerkraut Soup

This Sauerkraut Soup recipe has bacon, beans, potatoes, and sausage, making it hearty, flavorful and wholesomely wonderful. As unusual as it seems, the sauerkraut provides a tangy undertone which complements the smoky essence of the bacon, the heartiness of the beans, and the creamy texture of the potatoes. This soup is so delicious and a must make for chilly winter evenings.

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What is Sauerkraut?

Sauerkraut is a popular fermented cabbage dish that originated in Germany and is now enjoyed worldwide. It is simply made of cabbage and salt, sometimes with the addittion of caraway seeds and bay leaf. Additionally, it is a wonderful source of probiotics and vitamins and has excellent health benefits.

Origins of Sauerkraut Soup

Sauerkraut soup, known as “kapusniak,” originates from Eastern Europe, particularly Poland, Russia, and Ukraine. Born out of necessity, it combines sauerkraut, vegetables, and often meat for a hearty, tangy flavor.

Numerous interpretations thrive, showcasing a myriad of regional influences and the creative touch of individuals. This version of sauerkraut soup has a definite American influence, with a fusion of flavors.

Balancing Tanginess and Controlling Saltiness

Sauerkraut has a distinctive tangy flavor due to its natural fermentation process. For many, the tanginess may be too intense. To control the sharpness, start by rinsing the sauerkraut thoroughly under cold water. This step removes excess salt and prevents the soup from becoming overly tangy.

However, if you are anything like myself, you might appreciate the full intensity of sauerkraut. If that is the case, do not worry about rinsing the sauerkraut. Furthermore, the addittion of carrots and potatoes adds a sweetness that helps to balance the tanginess of the sauerkraut.

Another way to control the total sodium level is to purchase a low-sodium stock or broth and avoid salting the soup. Additionally, using homemade vegetable or chicken stock allows for better control over the sodium content.

Common Mistakes To Avoid When Making Sauerkraut Soup

• Not Rinsing the Sauerkraut– For those who are sensitive to sodium or dislike the tanginess of sauerkraut, rinsing thoroughly with cool water is important. Note: As mentioned above, if you love the tanginess of sauerkraut and sodium is not as much of a concern, rinsing is not necessary. Additionally, use low-sodium broth to help control the sodium levels and do not salt the soup.
• Over Cooking the Sauerkraut– Overcooking sauerkraut can lead to a mushy texture and loss of its characteristic tanginess. Add sauerkraut towards the end of the cooking process to maintain its crunch and flavor.
• Using High-Sodium Broth– Be cautious with store-bought broth, which can be high in sodium. Opt for low-sodium or homemade broth to control the overall saltiness of your soup.
• Leaving Ingredients Out– Sauerkraut soup benefits from the balance of vegetables and seasoning. Potatoes and carrots add a sweetness that balances the sauerkraut. Additionally, the thyme, fennel and bay leaf add depth and complexity to the soup’s flavor.
• Overcrowding the Pot– Overloading the pot can lead to uneven cooking and affect the soup’s consistency. Use a 7 quart or larger pot such as this one.
• Rushing the Cooking Process– Although simple to make, this soup benefits from gentle simmering to allow the potatoes to cook fully.

Ingredients

• Bacon– Adds smokiness and richness to the soup. When cooked, bacon releases flavorful fats that enhance the overall taste.
• Brown Onion (aka yellow onion)– Offers a strong savory base, contributing depth and aroma to the soup. Onions often serve as the flavor foundation in many savory dishes.
• Garlic– Adds a robust, aromatic flavor. Garlic infuses the soup with a subtle warmth and complexity.
• Celery– Brings in a mild, earthy flavor and adds texture and depth to the soup, balancing the overall taste profile.
• Carrots– Adds natural sweetness and vibrant color. Carrots balance the tanginess of sauerkraut and add a pleasant, slightly sweet contrast.
• Tomato Paste-Enhances the soup’s umami depth and adds a subtle sweetness. It also contributes to the soup’s rich color.
• Chicken Broth– Provides a savory base, adds depth of flavor and richness, enhancing the overall taste experience.
• Water– Using a combination of water and broth helps to ensure that the sodium levels do not become too high while also ensuring the soup has the right consistency.
• Yukon Gold or Red Potatoes– Offers a creamy texture and a natural starchiness that brings a hearty and satisfying element to the soup.
• White Beans– Contributes a creamy and velvety texture and add additional protein while making the soup more filling.
• Polish Sausage or Kielbasa– Infuses a smoky and savory flavor while adding depth and richness that complements the tanginess of sauerkraut.
• Bay Leaf, Thyme and Fennel– Enhances the flavor by adding depth and a layer of complexity to the soup. Additionally, fennel provides a unique mild licorice-like flavor that makes this soup amazingly delicious.
• Sauerkraut– The star ingredient, sauerkraut infuses the soup with its distinctive tanginess. I highly recommend to use a good quality sauerkraut like Wildbrine Sauerkraut.

How To Make Sauerkraut Soup

1. Cook bacon slices until crispy; set aside.
2. Sauté onions, celery, and carrots in bacon drippings until tender.
3. Add fennel, thyme, bay leaf, garlic, and tomato paste; cook for 2-3 minutes.
4. Return bacon; pour in broth and water, scraping pot bottom.
5. Add potatoes, beans, and Kielbasa; bring to boil, then simmer for 20-25 minutes.
6. Stir in sauerkraut; simmer for 10 minutes. Season to taste.

Variations

• Vegetarian Version– Omit the bacon and Kielbasa, and use vegetable broth instead of chicken broth. Add extra vegetables like mushrooms, bell peppers, or spinach for a hearty, meat-free option.
• Spicy Twist– Add diced jalapeños or a pinch of red pepper flakes for a spicy kick. You can also stir in a spoonful of hot sauce or chili paste for extra heat.
• Creamy Sauerkraut Soup– For a creamier texture, add a splash of heavy cream or coconut milk. Blend a small portion of the soup (minus the sausage and sauerkraut) and mix it back in for a velvety consistency.
• Seafood Variation– Add seafood like shrimp, crab, or clams for a seafood sauerkraut chowder. Seafood adds a unique flavor profile and complements the tanginess of sauerkraut.
• Hearty Grains– Enhance your sauerkraut soup by incorporating cooked barley, quinoa, or wild rice. Any one of these would add a satisfying chewiness and additional wholesomeness.

Slow Cooker and Instant Pot Instructions

Slow Cooker Instructions for Sauerkraut Soup

1. Cook bacon until crispy in a skillet over medium heat. Remove the bacon and set aside.
2. In the same skillet, sauté onions, celery, and carrots in bacon drippings until tender; add fennel, thyme, bay leaf, garlic, and tomato paste, cooking for an additional 2-3 minutes until fragrant.
3. Add a small amount of broth or water to deglaze pan of browned bits.
4. Transfer the sautéed mixture and cooked bacon to the slow cooker.
5. Pour in the chicken broth and water.
6. Add diced potatoes, rinsed white beans, and sliced Kielbasa sausage to the slow cooker, stirring well to combine all ingredients.
7. Cover and cook until potatoes are tender, on low for 6-8 hours or on high for 3-4 hours.
8. About 10 minutes before serving, stir in the sauerkraut, letting it simmer in the soup to infuse its unique tangy flavor.
9. Taste and adjust seasoning with salt and pepper if necessary before serving the hearty sauerkraut soup from the slow cooker.

Instant Pot Instructions for Sauerkraut Soup

1. Cook bacon until crispy using the Instant Pot’s sauté function; set aside on paper towels.
2. In the Instant Pot, sauté onions, celery, and carrots in bacon drippings until tender. Add fennel, thyme, bay leaf, garlic, and tomato paste; cook for 2-3 minutes.
3. Add cooked bacon back into the pot. Pour in chicken broth and water, scraping any browned bits from the bottom.
4. Add diced potatoes, rinsed white beans, and sliced Kielbasa sausage to the pot; stir to combine.
5. Close the Instant Pot lid, set the valve to sealing, and pressure cook on high for 8 minutes. Naturally release pressure for 5 minutes, then quick release.
6. Stir in sauerkraut; use sauté function to simmer for 5-7 minutes. Adjust seasoning with salt and pepper before serving.

Storage and Freshness Period

Sauerkraut soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup. Ladle cooled soup into freezer-safe containers, leaving some space for expansion. When properly stored, sauerkraut soup can maintain its quality for up to 2-3 months in the freezer.

Note: Freezing this soup may change the texture of the potatoes slightly. However, it will still taste delicious.

Frequently Asked Questions

How do I reheat Sauerkraut Soup?

When reheating, do so gently over low to medium heat to preserve the flavors and texture. Stir the soup occasionally while reheating to ensure even warming. Always taste and adjust the seasonings after reheating, as flavors may intensify during storage and/or freezing.

What is the difference between Polish Sausage and Kielbasa Sausage?

In most American grocery stores, the terms “Polish sausage” and “kielbasa sausage” are often used interchangeably to refer to a type of smoked sausage. Either one may be used for this soup.

How would I make this vegetarian?

To make sauerkraut soup vegetarian, omit the bacon and Kielbasa sausage. Instead, focus on a robust vegetable base. Use vegetable broth as the soup’s foundation and add a variety of vegetables like carrots, celery, mushrooms, bell peppers, and spinach. Consider upping the protein with tofu cubes and add dash or two of smoked paprika for depth.

What sides pair well with this soup?

Sides that pair well with sauerkraut soup often balance the dish’s flavors and textures. Some delicious options are crusty sourdough baguettes, garlic bread, cornbread, sweet potato cakes or a garden salad with a simple vinaigrette.

Are there unique garnishes for a fun presentation?

Absolutely! Fun and creative garnishes can elevate the presentation of sauerkraut soup. Here are some unique garnish ideas to consider:

• Crispy Onion Rings– Top the soup with a few crispy onion rings for a delightful crunch and added visual appeal.
• Toasted Rye Croutons– Cube rye bread, toss it with olive oil and toast until crispy. These croutons provide a unique texture and are a nod to traditional sauerkraut accompaniments.
• Sour Cream Swirl– Add a dollop of sour cream in the center of the soup and use a toothpick to create a decorative swirl pattern.
• Fresh Herbs– Garnish with fresh dill sprigs, Italian parsley leaves or chopped chives for a burst of color and a touch of herbal freshness.
• Pickled Red Onions– Thinly slice red onions and pickle them in a mixture of vinegar, sugar, and salt. These tangy, vibrant onions add a pop of color and flavor.
• Cheese Shavings– Shave Parmesan or Pecorino cheese over the soup using a vegetable peeler. The cheese adds a salty kick and an elegant touch.

More Delicious and Hearty Soups

Mom’s Chicken Gumbo Soup

Sweet Potato and Chorizo Soup

Beef and Dumplings

Lemon Chicken Soup

Black Eyed Pea Soup

Pork Pozole Verde

Beef Noodle Soup