German Sauerkraut Soup Recipe (Sauerkrautsupe)
German Sauerkraut Soup (Sauerkrautsuppe) is a flavor-packed and traditional soup made with fermented cabbage, potatoes, and apples. Rooted in German home cooking, it’s easy to make, budget-friendly, and perfect for cold days when you want bold flavors without complicated preparation!
Servings: 4
Calories: 117kcal
Equipment
- Medium to Large Pan
Ingredients
- 3/4 to 1 cup bacon (about 150 grams), chopped
- 1 medium onion, sliced finely
- 1 cup sauerkraut, rinsed and drained
- 3 tablespoons flour
- 4 to 5 cups stock
- 1 small apple, peeled, cored and grated
- 2 teaspoons caraway seeds
- salt, to season
Instructions
- Place the slices of bacon in a cold medium to a large pan.
- Cook over medium-high heat until bacon becomes brown and crunchy enough for you.(Note: There should be enough oil in the pan by now.)
- Add the chopped onion and cook until it softens.
- Add the sauerkraut, adjust the heat to medium, and cook until the sauerkraut turns darker.
- Add the flour and continue cooking for about a minute --- mixing continuously.
- Add stock, grated apple, caraway seeds, and salt.
- Cover your sauerkrautsuppe with a lid and bring it to a quick boil.
- Adjust heat to low and simmer for about 20 minutes(Note: Remember to taste and adjust the seasoning as well.)
- Transfer your German sauerkraut soup into bowls and serve!
Notes
- Cook's Tip: If you have easy access to German sauerkraut, use that instead of American-made ones. They're noticeably less sour (and less intense), perfect for making this sauerkraut soup recipe.
- Refer to the post for more tips and suggestions.
Nutrition
Calories: 117kcal | Carbohydrates: 17g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1926mg | Potassium: 160mg | Fiber: 3g | Sugar: 8g | Vitamin A: 531IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg