Print

Sauerkraut Soup with Bacon: A Hearty Recipe for Comfort Food Lovers

Print Recipe

This Sauerkraut Soup with Bacon is a comforting and hearty dish, perfect for chilly days. It combines savory flavors from crispy bacon, tender vegetables, and tangy sauerkraut, creating a nutrient-rich meal that warms the soul. Enjoy it with crusty bread or a side salad for a complete experience.

Ingredients

Scale
  • 4 cups sauerkraut, drained and rinsed
  • 6 slices of bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 medium potatoes, peeled and diced
  • 1 carrot, diced
  • 1 bay leaf
  • 1 teaspoon caraway seeds (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Stir occasionally. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat.
  2. In the same pot, leave about 1 tablespoon of the bacon fat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently.
  3. Add the diced potatoes and carrots to the pot. Stir and let them cook for about 5 minutes to absorb the flavors.
  4. Add the drained and rinsed sauerkraut to the pot and stir to combine with the vegetables and bacon.
  5. Carefully pour in the chicken or vegetable broth, scraping the bottom of the pot to release any flavorful bits. Add the bay leaf and caraway seeds (if using). Bring to a gentle boil.
  6. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 30-40 minutes until the vegetables are tender.
  7. Taste the soup and season with salt and pepper as needed. Adjust according to the saltiness of the sauerkraut. Optionally, add a pinch of red pepper flakes for heat.
  8. Stir the crispy bacon back into the soup, reserving some for garnish if desired.
  9. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley and reserved bacon bits.

Notes

  • This soup pairs well with crusty bread or a side salad. A dollop of sour cream can add creaminess.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove, adding broth if too thick.
  • Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Find it online: https://anasrecipes.com/sauerkraut-soup-with-bacon/