Sauerkraut Soup Recipe

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Average Rating: 5 | Rated By: 6 users

This Sauerkraut Soup is simply perfect! – Made with fermented green cabbage, onions, garlic, chorizo sausage, potatoes, mushrooms, and spices. There is a lot of good flavours going on in this cabbage soup. This is one of those soups that is slowly simmered and then chilled over night sometimes for days. Just before serving, the soup is reheated and served with a dollop of sour cream and fresh parsley. Sauerkraut soup is always better the next day or the day after. The flavours develop over time making this hearty soup incredibly flavourful. This soup will keep up to seven days when refrigerated.

There are several sauerkraut soup recipe variations, but this one is by far the best. The recipe that I am sharing with you today originated in Slovakia. Fermented cabbage is very popular in Eastern Europe and is used in many recipes such as sauerkraut salad with carrots and red peppers, or this instant pot pork and sauerkraut dinner. It is also nutritionally packed with vitamins such as C and K, it has plenty of iron and fiber and is naturally gluten-free. Sauerkraut is also very low in calories and net carbs, this is why it is considered a diet friendly soup. 

Sauerkraut soup is not your everyday soup!

Some people are not particularly fond of sauerkraut. Maybe it’s the flavour or the texture of sauerkraut, but for some reason, they don’t like it. But, I promise you, once you try this version of the fermented cabbage soup you may be surprised how delicious this soup is 🙂 

 

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 2 medium size yellow onions, chopped
  • 1 Tbsp. GF smoked paprika (sweet paprika will work too)
  • 2 GF bay leaves
  • ½ tsp. GF caraway seeds
  • 6 cups pure sauerkraut packed in glass jars, drain and rinse once
  • 1 cup dried wild mushrooms (you can use fresh mushrooms, but dried add a lot more flavour)
  • 2 links of gluten-free chorizo sausage, cut into 2-inch long pieces
  • 1 large potato, peel and grate just before adding into the soup
  • 3 garlic cloves, minced
  • ½ cup full fat sour cream
  • Garnish: fresh chopped parsley
  • Instructions

  • Heat olive oil over medium-low heat in a large soup pot. Add onions and cook until slightly golden. About 5 - 7 minutes. Stir in paprika, bay leaves and caraway until just fragrant.
  • Add sauerkraut and stir until onions and spices are well combined with the sauerkraut.
  • Add mushrooms, chorizo sausage and water. The water should be two inches above the sauerkraut
  • Bring to boil, reduce heat to low and cover. Cook for 2 hours
  • Add grated potato and garlic and cook for 30 more minutes
  • Rest soup for 24 hours in a cool place. This enhances the flavour of the soup. Reheat over medium-low heat just before serving
  • To serve, remove bay leaves and ladle soup into bowls. Top with a spoon of sour cream and fresh parsley


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