Tangy Sauerkraut Soup (Print)

A hearty bowl of tangy fermented cabbage soup with smoked bacon, vegetables, and aromatic caraway seeds—comfort food that supports gut health.

# Ingredients:

→ Meats

01 - 5.3 oz smoked bacon or kielbasa sausage, diced

→ Vegetables

02 - 17.6 oz sauerkraut, drained and roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 1 medium potato, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 33.8 fl oz low-sodium chicken or vegetable broth
08 - 8.5 fl oz water

→ Spices & Seasonings

09 - 1 bay leaf
10 - 1 teaspoon caraway seeds
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika
13 - Salt to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped
15 - 4 tablespoons sour cream for serving, optional

# Instructions:

01 - In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, approximately 5 minutes. For a vegetarian version, sauté smoked tofu in 1 tablespoon of oil.
02 - Add the onion, garlic, and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend flavors.
04 - Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, until potatoes are tender and flavors have melded.
05 - Taste the soup and adjust salt as needed.
06 - Remove bay leaf. Ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Pro Tips:

01 -
  • The tangy fermented cabbage creates a naturally probiotic broth that feels indulgent rather than virtuous.
  • Caraway seeds add an unexpected warmth that makes people ask what that magical flavor is.
  • It's flexible enough for meat lovers and vegetarians, and somehow tastes even better the next day.
02 -
  • Don't use pasteurized sauerkraut from the shelf—it's been heat-treated and most of those beneficial probiotics are gone, leaving you with just the tang but not the health benefit.
  • Caraway seeds are non-negotiable; without them, this stops being sauerkraut soup and starts being something else entirely.
03 -
  • Render your bacon or sausage slowly so the fat turns rich and silky rather than burnt and bitter—this takes patience but it's worth it.
  • Taste the broth before adding salt, because smoked meats and sauerkraut are both salty already, and it's easier to add than to subtract.
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