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German Sauerkraut Soup

A hearty and flavorful soup combining smoked bacon, tangy sauerkraut, and delicious spices, perfect for a healthy meal.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 150 g smoked bacon, diced
  • 2 medium onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp caraway seeds
  • 1 tsp dried marjoram
  • 500 g sauerkraut, lightly drained
  • 1 litre chicken broth
  • to taste Salt
  • 3 tbsp crème fraîche or sour cream
  • Crusty bread, for serving

Method
 

Cooking
  1. Place the bacon in a cold pot and heat over medium-low until the fat renders and the bacon is lightly crisp, about 10 minutes.
  2. Add onions and cook over medium heat until they are soft and golden, stirring often, for 12-15 minutes.
  3. Stir in the garlic and tomato paste and cook for 1-2 minutes until fragrant but not browned.
  4. Add the smoked paprika, caraway seeds, and marjoram, stirring briefly to release their aroma.
  5. Add the sauerkraut and cook for 3-4 minutes, stirring to combine evenly.
  6. Pour in chicken broth and bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 30-40 minutes, keeping the soup at a gentle bubble.
  7. Taste and adjust salt, then remove from heat and stir in crème fraîche.
  8. Rest for 5 minutes before serving, then ladle into bowls and serve warm.

Notes

This soup can be refrigerated for 3-4 days and freezes well for up to 3 months. Portion control is essential when serving; a standard serving size would be about 1-1.5 cups. Serve with fresh salad or steamed vegetables for added nutrients.