German Sauerkraut Soup

3 votes

Sauerkraut soup is hearty and delightfully tangy! This easy German soup is packed with goodness and ready in just 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: German

Diet: Diabetic, Gluten Free

Servings:

Calories: 293kcal

5.3 oz smoked bacon diced, 150g
2 tablespoon olive oil
1 cup celery diced (80g)
¾ cup leek finely diced (50g)
¾ cup carrots diced small (120g)
1 cup turnips diced small (160g)
2 garlic cloves minced
1 teaspoon Italian herbs (or a mix of oregano, thyme, marjoram, rosemary)
1 teaspoon caraway seeds
2 tablespoon tomato paste
½ teaspoon flaked sea salt or to taste
½ teaspoon black pepper or to taste
5 cups chicken stock or veggie stock (1.2 litre)
1.5 cups sauerkraut rinsed & drained (200g), I used Hurly Burly Original and linked to a brand on Amazon which is similarly clean
2 bay leaves

Rinse the sauerkraut in a colander with plenty of cold water. Set aside.
Add diced bacon to a large soup pot or dutch oven with a drizzle of oil if required (depends how fatty your bacon is). Cook over medium heat until crisp. Set aside.
Heat 2 tablespoons of olive oil in the dutch oven. Add celery, carrots, leek and turnip. Sauté until softened and golden, about 4 minutes.
Add garlic and fry for a further 30 seconds.
Add the Italian herbs, caraway, tomato puree, salt and pepper and cooked bacon into the pot. Cook for 1 minute until fragrant.
Pour in the stock and add the bay leaves. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes.
Add the sauerkraut and cook for another 5 minutes. Adjust the seasoning to taste and serve.

6.7g net carbs per portion. Makes 4 servings of 1.5 cups each.

Rinsing the sauerkraut well is very important! It prevents bloating.

Serving suggestion: Top the soup with a pinch of nutmeg, a drizzle of olive oil and fresh parsley. A dollop of sour cream also works well.

Store leftovers in the fridge for 3 days or freeze for 3 months.