Sauerkraut Soup Recipe

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Average Rating: 5 | Rated By: 8 users

Two words to describe this Sauerkraut Soup…delicious and healthy! Made with fermented green cabbage, onions, garlic, chorizo sausage, potatoes, mushrooms, and spices. This cabbage soup is served with sour cream and fresh parsley.

sauerkraut soup will keep for days…

This healthy cabbage recipe is about slowly simmering sauerkraut soup and then chilled overnight, sometimes for days. Then, just before serving, the soup is reheated and served with a dollop of sour cream and fresh parsley. 

always more flavourful the next day…

Sauerkraut soup is always better the next day or the day after. The flavours develop over time, making this hearty cabbage soup incredibly flavourful. 

sauerkraut soup recipe from Slovakia…

 

sauerkraut soup

 

The recipe I am sharing with you today originated in Slovakia. There are several sauerkraut soup recipe variations, but this one is by far the best!

Fermented cabbage is very popular in Eastern Europe. It is used in many recipes, such as sauerkraut salad with carrots and red peppers or this instant pot pork and sauerkraut dinner

more than sauerkarut in this soup recipe…

The primary ingredient in this soup recipe is fermented cabbage. However, the flavour in this soup comes from chorizo sausage and mushrooms. This soup also includes potatoes, onions and garlic. So much goodness and healthiness in this comforting soup. I like to serve this sauerkraut soup with Gluten-Free Dutch Oven Artisan Bread.

sauerkarut is healthy…

 

cabbage and sauerkraut

 

Sauerkraut is fermented cabbage and has a distinctive sour flavour. Fermented cabbage is nutritionally packed with vitamins such as C and K, and has plenty of iron and fiber. What I love about this soup, it is naturally gluten-free. 

Sauerkraut is also very low in calories and net carbs. This is why this soup is considered diet-friendly. 

Some people are not particularly fond of sauerkraut. Maybe it’s the sour flavour or the texture of sauerkraut. 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
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    Instructions

  • Using a large soup pot, heat olive oil over medium-low heat. Add onions and cook until a golden colour. About 5 - 7 minutes. Stir in paprika, bay leaves and caraway seeds
  • Add sauerkraut and stir until coated with the onion mixturee
  • Add mushrooms, chorizo sausage and water. The water should be two inches above the sauerkraut
  • Bring to a 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. Refrigerate the soup after 24 hours
  • To serve, remove bay leaves and ladle soup into bowls. Top with a spoon of sour cream and fresh parsley
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