Easy Sauerkraut Soup Recipe – Savory And Spicy Notes

Immerse your senses in the robust, aromatic world of Sauerkraut Soup Recipe. A hidden gem within global gastronomy, this soup combines the earthy charm of traditional European cuisine with a tantalizing hint of contemporary flair. 

Its heritage, steeped in centuries of nurturing comfort food, speaks volumes of time-honored culinary wisdom. Each spoonful carries the familiar crunch of sauerkraut, brilliantly melding with a rich, savory broth. 

Intertwining flavors of smoky meats and earthy root vegetables play a symphony of taste, igniting a warmth that spreads through your entire being.

Indulge in the experience of preparing this hearty concoction, an act as comforting as consuming the dish itself. 

As the delicate aroma of the simmering soup wafts through your home, it creates a tapestry of rich sensory experiences bound to beckon even the most discerning palate.

Our Sauerkraut Soup Recipe isn’t just a meal; it’s a journey through the heart of rustic, authentic gastronomy.

What Is A Sauerkraut Soup Recipe?

Sauerkraut Soup is a hearty, comforting dish rooted in Central and Eastern European culinary traditions. It features fermented cabbage, or sauerkraut, as its star ingredient and other ingredients like meat, potatoes, and various spices. 

The result is a rich, tangy, and savory broth brimming with a unique combination of flavors. Not just a soup; it’s a delightful marriage of taste and texture, offering a comforting, nourishing experience with every spoonful.

Can You Vary The Recipe With Other Ingredients? 

The recipe for Sauerkraut Soup recipe can be varied according to dietary preferences or restrictions. Here are some adaptations:

• Keto: Omit potatoes and carrots, which are higher in carbs. Include more low-carb vegetables like zucchini or bell peppers, and increase the meat or add a slice of higher-fat meat like bacon.
• Paleo: Ensure the sausage or other meats are paleo-compliant, without additives or sugars. Substitute the potatoes with sweet potatoes or turnips.
• Gluten-Free: Most ingredients in the soup are naturally gluten-free. Ensure that any added meats, especially sausages, are free from gluten fillers.
• Whole30: Use compliant sausage or meat, and ensure the sauerkraut and broth do not contain any non-compliant additives or sugars. Potatoes are Whole30-compliant so that they can remain.
• Vegetarian/Vegan: Substitute the meat with hearty mushrooms like portobellos for a similar texture. Use vegetable broth instead of meat broth. For a creamy vegan soup, add coconut cream instead of dairy cream.

Recipe Directions

• In a large heatproof bowl, add the dried mushrooms and pour 4 cups of boiling water over them. Let the mushrooms steep for about 20 minutes, allowing them to rehydrate and infuse the water with their rich flavor. Once done, remove the mushrooms from the liquid, squeeze out any excess liquid, and finely chop them. Keep the mushroom-infused water for later use.
• In a soup pot, combine the sauerkraut, its juice, and 4 cups of water. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, allowing the sauerkraut to soften and the flavors to meld.
• After the initial simmering, add the chopped rehydrated mushrooms and the reserved mushroom water to the pot. Continue to simmer the soup for an additional hour, allowing the flavors to deepen and develop.
• Rinse the pearl barley under cold water until the water runs clear. Add the rinsed barley to the soup and continue cooking until the barley is tender, which should take about 20-25 minutes. Stir occasionally to prevent sticking.
• While the barley cooks, prepare the thickening agent for the soup. In a separate skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until they become translucent and lightly browned.
• Sprinkle the all-purpose flour over the sautéed onions and stir continuously for about 2 minutes, creating a roux to thicken the soup.
• Take a ladleful of the hot soup liquid and gradually add it to the onion-flour mixture while stirring vigorously. This will help to avoid lumps and ensure the roux blends smoothly with the soup.
• Transfer the onion mixture with the soup liquid back to the main soup pot and stir well to incorporate the thickening agent into the soup, giving it a creamy consistency.
• Season the soup with salt and pepper to your taste preference, enhancing the delightful blend of mushroom and sauerkraut flavors.
• If the soup is too thick, you can add some sauerkraut juice to achieve your desired consistency, adjusting it to your liking.
• Serve the hearty and flavorful Mushroom and Sauerkraut Soup hot, either as a comforting meal or a delightful appetizer. Pair it with crusty bread or a dollop of sour cream for an extra touch of creaminess and enjoy the heartwarming flavors of this delightful soup.

Variations, Add-Ons, And Toppings

Sauerkraut Soup lends itself to a plethora of variations, add-ons, and toppings to cater to diverse palates:

• Variations: Incorporate proteins like smoked sausage, beef, or fish. For a vegetarian twist, add hearty mushrooms or legumes like lentils.
• Additional Vegetables: Toss in extra veggies such as bell peppers, peas, or zucchini for a nutritional boost.
• Spices and Herbs: For added depth, experiment with spices like paprika, caraway seeds, or crushed garlic. Fresh herbs like dill or parsley can be stirred in at the end for a fresh finish.
• Add-Ons: Consider adding cooked bacon bits for a smoky flavor. A spoonful of grainy mustard can also enhance the soup’s tanginess.
• Toppings: Serve with a dollop of sour cream or a sprinkle of shredded cheese for creaminess. Croutons or a side of crusty bread make a great crunchy complement.
• Heat: A dash of hot sauce or sliced fresh chili can increase the heat for those who love a spicy kick.

Can I Make Sauerkraut Soup Recipe In A Slow Cooker Or Instant Pot?

Sauerkraut Soup can be easily adapted for both slow cookers and Instant Pots.

Slow Cooker

• After sautéing the onions and making the roux (flour and onion mixture) on the stovetop, you can transfer all ingredients to the slow cooker. 
• Cook on low for 6-8 hours or high for 4-5 hours. This method allows for a longer infusion of flavors, making it even more delicious.

Instant Pot

• Using the sauté function, you can cook the onions directly in the Instant Pot. After adding the other ingredients, close the lid, set the valve to sealing, and cook on high pressure for about 25-30 minutes. 
• Allow for a natural pressure release for about 15 minutes before quickly releasing the rest of the pressure.

Can I Use Store-Bought Broth, Or Should I Make My Own?

Whether you use store-bought broth or make your own depends on your time, taste preferences, and dietary needs.

Store-Bought Broth

• It is a convenient option that can save a lot of time. There are many varieties available, including low-sodium and organic options. Just be sure to choose a brand with a flavor profile you enjoy and check the label for any potential allergens or ingredients you may be avoiding, like MSG or added sugars.

Homemade Broth

• Making your broth can be very rewarding if you have the time and ingredients. Homemade broth allows you full control over the flavor and sodium content. You can also make a large batch and freeze it in portions for future use.

How To Serve?

Sauerkraut Soup is a comforting, hearty dish that can be served in various ways to complement its rich flavors. Here are some suggestions:

• Bread: A classic choice is a side of crusty bread, perfect for soaking up the flavorful soup. You could also offer a variety of breads, such as rye or pumpernickel, which pair beautifully with the tangy sauerkraut.
• Garnishes: Fresh herbs like dill or parsley can add color and fresh flavor. A dollop of sour cream can add a creamy richness that contrasts with the soup’s tanginess.
• Pairings: Sauerkraut Soup pairs well with a simple salad for a light, balanced meal. It could also be served alongside a main dish, like grilled chicken or pork, mainly if you do the soup as a starter.
• Serving Ware: Serve your soup in deep bowls to stay hot. A soup tureen could be used for serving at a dinner party.
• Drinks: Consider something refreshing to balance the soup’s hearty richness for beverages. A light beer, crisp white wine, or even sparkling water with a wedge of lemon could work nicely.

Perfect Side Dishes

The tangy, rich flavors of Sauerkraut Soup pair beautifully with various side dishes. Here are some suggestions that can complement the soup and round out your meal:

• Bread: Crusty bread, such as sourdough or rye loaf, can be served warm to sop up the soup. It’s a simple, hearty addition that matches the comfort-food feel of the soup.
• Salads: A light, fresh salad could provide a nice contrast to the hearty soup. Consider a green salad with a vinaigrette, cucumber salad, or tangy coleslaw.
• Roasted Vegetables: Seasonal roasted vegetables, like Brussels sprouts or root vegetables, would also complement the soup’s rich flavors.
• Grilled Meats: If the soup is part of a larger meal, grilled sausages or pork chops could pair well with the soup’s tangy flavors.
• Pierogies: These filled Eastern European dumplings would match the regional flavor profile of the soup and could be filled with cheese, potato, or even more sauerkraut!
• Pickles: For an Eastern European dining experience, serve various pickled vegetables on the side. The sour flavors will harmonize with the sauerkraut in the soup.

Storage And Make Ahead

• Storage: Once cooked, allow the sauerkraut soup to cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making it even tastier as leftovers.
• Freezing: Sauerkraut soup freezes well. Cool the soup completely, then transfer it to a freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, gently warm the soup over low heat on the stovetop, stirring occasionally. You can also microwave it in a microwave-safe dish, stirring halfway through heating.
• Make-Ahead: This soup is great for making ahead. Prepare the soup as directed, then cool it completely. Store it in the refrigerator for up to 2 days. Reheat before serving, adjusting the seasoning if needed.

What Can We Do With Leftovers? 

Leftover Sauerkraut Soup offers a wealth of possibilities for creative and tasty meals:

• Reheat and Eat: Reheat the soup and enjoy it again. The flavors often deepen after a day or two.
• Soup Stew: Thicken the leftover soup with some cooked grains, diced potatoes, or additional vegetables to turn it into a hearty stew.
• Baked Casserole: Combine the soup with cooked pasta, top with cheese, and bake for a tasty casserole.
• Stuffed Peppers: Use the soup as a stuffing for bell peppers. Top with cheese and bake until the peppers are soft.
• Pasta Sauce: Reduce the soup on the stove until it’s thick, and then toss it with pasta for an interesting sauce.
• Bread Bowl: Serve the reheated soup in a hollowed-out bread loaf for a fun, edible bowl.

Tips

• Enhance the flavor by using homemade sauerkraut or a high-quality store-bought version.
• Add depth to the soup by incorporating smoked sausage or bacon.
• For a vegetarian option, substitute the meat with hearty vegetables like mushrooms or potatoes.
• Balance the acidity of the sauerkraut with a touch of sweetness from apple or pear.
• Incorporate caraway seeds for a traditional flavor profile.
• Consider adding a splash of white wine or apple cider vinegar for extra complexity.

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