Sauerkraut Soup

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Average Rating: 4.5 | Rated By: 3 users

One of the best sauerkraut soups originates from Slovakia. Fermented sauerkraut has many health benefits. It is naturally gluten free, rich in dietary fiber, vitamin C, K and iron, and is low in calories. There are many versions of sauerkraut soup, but this one is by far the best one. Because of the health benefits and low calories, this soup is an excellent choice when following a well-balanced healthy diet.

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 freshly chopped parsley


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