Épingler Sauerkraut Soup is a soul-warming staple of Central European cuisine, offering a complex balance of tangy, smoky, and savory flavors. Often enjoyed during the colder months, this hearty soup utilizes fermented cabbage and root vegetables to create a nourishing meal that is as rich in history as it is in natural probiotics. Whether you are seeking a comforting weeknight dinner or a gut-healthy option, this traditional recipe delivers deep satisfaction in every spoonful.
Épingler This easy-to-follow recipe brings the rustic charm of traditional European kitchens into your home. By simmering the ingredients together, the smokiness of the bacon or sausage infuses the potatoes and sauerkraut, resulting in a cohesive and flavorful broth that feels like a warm embrace.
Ingredients
- Meats: 150 g smoked bacon or kielbasa sausage, diced (optional for vegetarian version, omit or use smoked tofu)
- Vegetables: 500 g sauerkraut, drained and roughly chopped
- Vegetables: 1 medium onion, finely chopped
- Vegetables: 2 medium carrots, diced
- Vegetables: 1 medium potato, peeled and diced
- Vegetables: 2 cloves garlic, minced
- Liquids: 1 L low-sodium chicken or vegetable broth
- Liquids: 250 ml water
- Spices & Seasonings: 1 bay leaf
- Spices & Seasonings: 1 tsp caraway seeds
- Spices & Seasonings: 1/2 tsp black pepper
- Spices & Seasonings: 1/2 tsp paprika (sweet or smoked)
- Spices & Seasonings: Salt, to taste
- Finishing Touches: 2 tbsp fresh parsley, chopped
- Finishing Touches: 4 tbsp sour cream (for serving, optional)
Instructions
- Step 1
- In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, about 5 minutes. For a vegetarian version, skip this step or sauté smoked tofu in 1 tbsp of oil.
- Step 2
- Add the onion, garlic, and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
- Step 3
- Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend flavors.
- Step 4
- Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until potatoes are tender and flavors meld.
- Step 5
- Taste and adjust salt as needed.
- Step 6
- Remove bay leaf. Ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.
Zusatztipps für die Zubereitung
For extra richness, add 1 tbsp tomato paste with the broth. This will deepen the color and add a subtle sweetness that balances the tanginess of the sauerkraut.
Varianten und Anpassungen
For a spicier version, add 1/4 tsp chili flakes. If you are preparing a dairy-free version, simply omit the sour cream or use a plant-based alternative to maintain the creamy finish.
Serviervorschläge
Serve this soup hot with a side of rye bread or crusty rolls to soak up the flavorful broth. It pairs exceptionally well with a crisp Riesling or a light lager to complement its acidic profile.
Épingler This Sauerkraut Soup is a versatile and comforting dish that celebrates the simplicity of traditional ingredients. With its probiotic benefits and rich flavor, it is sure to become a favorite in your healthy soup rotation.
Questions fréquentes sur la recette
- → Quelle type de choucroute choisir ?
Optez pour de la choucroute crue non pasteurisée en bocal, elle contient des probiotiques vivants bénéfiques pour la flore intestinale. Évitez les versions déjà cuites en conserve.
- → Peut-on préparer cette soupe sans viande ?
Oui, remplacez le lard ou le saucisson par du tofu fumé ou simplement augmentez la quantité de légumes. Le goût sera plus doux mais tout aussi réconfortant.
- → Combien de temps se conserve cette soupe ?
Elle se garde 3 à 4 jours au réfrigérateur dans un contenant hermétique. Les saveurs se développent encore davantage après repos. Elle congèle également très bien.
- → Quels accompagnements servir ?
Du pain de seigle grillé, des pommes de terre vapeur ou simplement quelques tranches de charcuterie complètent parfaitement ce plat.
- → Comment réduire l'acidité de la choucroute ?
Rincez-la brièvement à l'eau fraîche et pressez-la bien avant de l'ajouter. Le mijotage long avec les légumes adoucit également naturellement son goût.