Description
Sauerkraut Soup is a hearty and comforting dish that combines the tangy flavor of fermented cabbage with a rich mix of meats, vegetables, and spices. Originating from Eastern Europe, this soup is a winter favorite, offering warmth and a wealth of nutritional benefits.
Ingredients
1 Tbsp olive oil
8 oz bacon, chopped
1 stick celery, finely diced
1 medium onion, finely diced
2 medium carrots, thinly sliced
3 medium potatoes (about 1 lb), peeled and sliced into 1/3″ thick pieces
1/4 cup quinoa, rinsed (optional)
2–3 cups sauerkraut, triple rinsed & drained (approximately 2 lbs)
8 cups low sodium chicken broth
2 cups water, or to taste
1 15 oz can white beans
1 bay leaf
Salt, Pepper, and Mrs. Dash seasoning, to taste
Instructions
Prepare Ingredients:
Heat 1 Tbsp oil in a large soup pot or Dutch oven.
Add chopped bacon and sauté until browned, then remove with a slotted spoon and reserve.
Add finely chopped celery and onion. Sauté until softened and golden (about 5 min).
Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth, and 2 cups water. Bring to a boil then reduce heat and simmer for 15 min.
Add Sauerkraut and Beans:
Add 2-3 cups of well-rinsed and drained sauerkraut and half of the cooked bacon.
Include white beans with their juice and 1 bay leaf. Continue to cook until potatoes are tender (about 10 min).
Season and Serve:
Season the soup to taste with salt, pepper, and Mrs. Dash seasoning (adjust according to preference).
Serve hot with fresh crusty bread.
Optionally, garnish with reserved cooked bacon.
Enjoy your hearty Sauerkraut Soup! 
Notes
- Rinsing the sauerkraut can reduce its sourness, but you can adjust this step based on your taste preference.
- For a vegetarian version, omit the sausage and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 1200mg
- Fat: 22g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g