Sauerkraut Soup

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Sauerkraut Soup

My Mother’s side of the family is Italian but also Bohemian/Austrian.  There has been some debate on which it really is (Bohemian or Austrian) so I now just say both.  I grew up with various Sauerkraut dishes that my Grandmother and Mother used to make.  I don’t have their recipe, so this is my version of their Sauerkraut Soup.

I did find some Polish versions on the internet.  Those versions tend to use pork rib meat instead of the smoked sausage that we use. Plus additional spices, mushroom powder, juniper berries and savory.  I don’t remember my Mother or Grandmother ever using these spices.

For this soup, you will need:

Bacon
Sauerkraut (Regular and Bavarian)
Potatoes
Carrot
Onion
Leeks
Smoked Sausage
Low-Sodium Chicken Broth (Two 48 ounce containers)
Tomato Paste
Bay Leaves
Caraway Seeds
Freshly Ground Black Pepper
Hungarian Sweet Paprika
Marjoram
Ground Allspice
Cayenne Pepper

We always used Frank’s Sauerkraut.  For this Sauerkraut Soup, I use one 14 ounce can of the regular and one 14 ounce can of the Bavarian.  This way you get the sweet and sour.  Many people will rinse and drain the sauerkraut.  Our family did not.  We used the sauerkraut from the cans along with the juice.

If you rinse and drain your sauerkraut, but then feel your sauerkraut is too bland, you can always add a little apple cider vinegar.  Start with 1 tablespoon and increase to taste, but let it cook in between to let it incorporate into the soup.

To make this Sauerkraut Soup, cut your bacon into a small dice.  I freeze my bacon and then cut it while the bacon is still slightly frozen.

In the same large pot that you will make the soup in, brown the diced bacon.  Remove the bacon from the pot and place on a plate with paper towels to soak up the grease.  Pour the bacon grease into a bowl.  Set aside.  You will use some of the bacon grease later.

To the large pot, add your sauerkraut, diced potatoes, julienned carrots (thin strips), sliced onions, washed and sliced leeks, diced smoked sausage, low-sodium chicken broth, tomato paste, bay leaves and spices.  Also add 2 tablespoons of the bacon grease for added flavor.

Bring to a boil and reduce your temperature to simmer for 1 hour or until the potatoes and everything are cooked and soft.  Then add the cooked bacon and simmer for an additional 10-15 minutes.  Remove the bay leaves and serve immediately.

NOTE:  I start with 64 ounces of low-sodium chicken broth.  I add up to 96 ounces as the soup cooks down to make sure the potatoes, etc. have enough broth to get tender.

If you like my Sauerkraut Soup recipe, please comment below.  If you made it, post your wonderful images on Instagram and tag me. Don’t forget to go back to the The Finished Dish’s Home Page, scroll down on the right side and subscribe.  You will be emailed each time I post a new recipe.

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