Sauerkraut Soup Recipe

Name: Sauerkraut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces sauerkraut; 9 ounces bacon, chopped; 1 onion, chopped; 1 large garlic clove, crushed; 4 1/4 cups cold water; 1/2 teaspoon paprika; 2 teaspoons chopped fresh dill; 5 ounces smoked sausage, sliced (your choice of sausage); 5 ounces sour cream; sea salt & freshly ground black pepper

Servings: persons

10 ounces sauerkraut
9 ounces bacon, chopped
1 onion, chopped
1 large garlic clove, crushed
4 1/4 cups cold water
1/2 teaspoon paprika
2 teaspoons chopped fresh dill
5 ounces smoked sausage, sliced (your choice of sausage)
5 ounces sour cream
sea salt & freshly ground black pepper

1
Rinse the sauerkraut in cold water and leave to drain.
2
Place sauerkraut, onion, garlic and cold water in a large saucepan with seasoning.
3
Bring to the boil, then simmer for 15 minutes.
4
Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run.
5
Stir in the paprika and mix into the sauerkraut mixture.
6
Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice.
7
Stir in the cream, check the seasoning and reheat until just on the point of boiling.
8
Serve with rye bread.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 ounces sauerkraut, 9 ounces bacon, chopped, 1 onion, chopped, 1 large garlic clove, crushed, and more.

Yes, Sauerkraut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauerkraut Soup

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