Tangy Sauerkraut Soup with Smoked Meats (Printable)

Tangy fermented cabbage soup with smoked meats, vegetables, and natural probiotics for gut health support.

# What You Need:

→ Meats

01 - 5.3 oz smoked bacon or kielbasa sausage, diced (optional for vegetarian version)

→ Vegetables

02 - 17.6 oz sauerkraut, drained and roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 1 medium potato, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups low-sodium chicken or vegetable broth
08 - 1 cup water

→ Spices and Seasonings

09 - 1 bay leaf
10 - 1 teaspoon caraway seeds
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika, sweet or smoked
13 - Salt to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped
15 - 4 tablespoons sour cream for serving, optional

# Directions:

01 - In a large soup pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, approximately 5 minutes. For a vegetarian version, skip this step or sauté smoked tofu in 1 tablespoon of oil.
02 - Add the onion, garlic, and carrots. Cook, stirring occasionally, until softened, approximately 5 minutes.
03 - Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend flavors.
04 - Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, until potatoes are tender and flavors have melded.
05 - Taste and adjust salt as needed.
06 - Remove bay leaf. Ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • The natural probiotics from fermented sauerkraut make your gut happier with every spoonful, and it actually tastes delicious doing it.
  • Smoked meat adds richness without requiring fancy ingredients, and the soup comes together faster than you'd expect for something this cozy.
  • It's endlessly adaptable whether you eat meat, skip dairy, or avoid gluten—the soul of the soup never changes.
02 -
  • Raw sauerkraut from the refrigerated section is non-negotiable if you're making this for the probiotics—the canned and shelf-stable stuff has been pasteurized, which kills everything that makes this soup special for your digestion.
  • Don't skip draining the sauerkraut thoroughly, because excess liquid will make the soup watery and dilute all those carefully layered flavors you're building.
  • Caraway seeds can feel polarizing at first if you're not familiar with them, but they're absolutely essential to the soul of this soup, so give them a chance before deciding.
03 -
  • If you're vegetarian, sauté cubed smoked tofu in a tablespoon of oil instead of bacon, and the soup will be just as satisfying and deeply flavored.
  • Quality sauerkraut makes all the difference—splurge on the good stuff from a farmers market or natural foods store if you can, because you'll taste the care in every spoonful.
  • Warm your bowls before serving by ladling a little broth into them first, then emptying—this keeps the soup hot and makes the whole experience feel a little more intentional.
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