Save There's something about the smell of sauerkraut hitting a hot pot that immediately transports me to my grandmother's kitchen—though honestly, the first time I made this soup on my own, I wasn't sure if that tangy aroma meant something delicious or something gone wrong. My neighbor, who grew up eating this in Prague, caught me mid-doubt and said, 'That's exactly right,' which gave me the confidence to keep going. Now I make it whenever the weather turns cold and I want something that tastes like it's been loved for generations.
I made this for a group of friends who were all experimenting with fermented foods, and watching their faces light up when they realized sauerkraut soup was an actual thing—not just something I invented—was genuinely lovely. Someone asked for seconds before finishing their first bowl, and that's when I knew this recipe had staying power. Now it's become the soup I make when I want to show someone that 'probiotic' doesn't have to taste like punishment.
Ingredients
- Smoked bacon or kielbasa sausage (150 g, diced): The smoke adds depth that you can't replicate, and the fat renders out to build flavor from the very first minute—if you're vegetarian, use smoked tofu instead and sauté it in oil.
- Sauerkraut (500 g, drained and roughly chopped): This is the soul of the soup, so please use the fermented kind from the refrigerated section, not the shelf-stable jarred version that's been pasteurized into submission.
- Onion (1 medium, finely chopped): The base of everything, softening into sweetness as it cooks.
- Carrots (2 medium, diced): They add natural sweetness and texture, balancing the sauerkraut's tang.
- Potato (1 medium, peeled and diced): Keeps the soup from feeling too light and gives it body.
- Garlic (2 cloves, minced): Just enough to add savoriness without overpowering.
- Low-sodium chicken or vegetable broth (1 L): The canvas for everything else—taste it before adding salt.
- Water (250 ml): Helps stretch the broth and prevents the soup from becoming too intense.
- Bay leaf (1): One single leaf, no more, otherwise your soup tastes like you're drinking bathwater.
- Caraway seeds (1 tsp): This is the secret touch that makes people ask what you put in it—earthy and slightly warm.
- Black pepper (1/2 tsp) and paprika (1/2 tsp): Paprika adds a whisper of smoke, pepper rounds out the spice profile.
- Salt (to taste): Add gradually; the broth and sauerkraut already carry saltiness.
- Fresh parsley (2 tbsp, chopped): A bright finish that cuts through the richness.
- Sour cream (4 tbsp, for serving, optional): Each spoonful mellows the tanginess and adds luxurious creaminess.
Instructions
- Render the Meat:
- Place your smoked bacon or kielbasa in a large pot over medium heat and let it cook for about 5 minutes, stirring occasionally, until the meat browns and releases its fat. If you're going vegetarian, skip this and move to the next step, or sauté a block of smoked tofu in 1 tablespoon of oil until it gets a little caramelization.
- Build the Base:
- Add the chopped onion, minced garlic, and diced carrots to the rendered fat (or oil, if vegetarian), stirring now and then until everything softens and the onion turns translucent, about 5 minutes. Your kitchen should smell incredible at this point—stop and breathe it in.
- Introduce the Sauerkraut:
- Stir in the drained sauerkraut and diced potato, cooking together for 3 minutes so all the flavors start getting friendly with each other. The sauerkraut might seem assertive at first, but it's about to mellow beautifully.
- Build the Broth:
- Pour in the broth, water, bay leaf, caraway seeds, black pepper, and paprika, then bring everything to a boil. Once you see the rolling boil, reduce the heat and let it simmer uncovered for 30 to 35 minutes, until the potatoes are completely tender and the flavors have melded into something cohesive.
- Taste and Adjust:
- Before serving, taste the soup and add salt gradually if it needs it—remember that sauerkraut is already salty, so you might need less than you think.
- Finish and Serve:
- Remove the bay leaf, ladle the soup into bowls, and top each serving with a little fresh parsley and a generous dollop of sour cream if you're using it. The creaminess makes every spoonful feel like a small victory.
Save One winter afternoon, I served this soup to a friend who'd been skeptical about fermented foods, and halfway through the bowl, she admitted it tasted nothing like she expected—in the best way. She came back asking for the recipe, and now she makes it for her own family, which feels like the highest compliment a recipe can receive. That's when food stops being just food and becomes a thread connecting people across kitchens.
Why Fermented Sauerkraut Matters
The difference between this soup and a regular cabbage soup is the fermentation—it's what brings alive beneficial bacteria that actually support your digestion. I learned this the hard way by once grabbing the wrong jar at the store, and the soup tasted thin and one-dimensional, missing that living, probiotic quality. Now I always check the label and make sure the sauerkraut is kept cold and unpasteurized, because that's where the real nutrition lives.
Variations to Make It Your Own
This soup is generous enough to accommodate your preferences without losing its identity. Some people swear by adding a tablespoon of tomato paste for deeper richness, while others prefer to amp up the heat with a quarter teaspoon of chili flakes if they're in the mood for something spicier. I've even seen versions with diced mushrooms or a splash of apple cider vinegar thrown in, and they all work because the core flavors are strong enough to hold it all together.
Serving Suggestions and Pairings
This soup deserves to be accompanied, not swallowed alone at your desk—it's the kind of dish that invites you to slow down and make an occasion of it. Serve it alongside rye bread or crusty rolls that soak up every drop, and if you're feeling celebratory, a crisp Riesling or light lager complements the tanginess without fighting it. The sour cream is optional but honestly, it transforms each spoonful into something creamy and luxurious that you'll want to savor.
- Pair with dark rye bread for an authentic Central European experience.
- A dollop of sour cream adds creaminess that balances the tanginess beautifully.
- Serve hot and ladle generously—this is a soup meant to warm you from the inside out.
Save This soup reminds me that some of the best comfort food comes from places that knew how to stretch ingredients and make something lasting from cabbage and time. Make it whenever you need something that tastes like home, even if home is just your kitchen on a cold evening.
Recipe Guide
- → What makes sauerkraut soup tangy?
The natural tanginess comes from fermented cabbage, which undergoes lacto-fermentation developing beneficial acids and probiotics that support gut health while adding distinctive flavor.
- → Can I make this vegetarian?
Absolutely. Simply omit the bacon or sausage and sauté smoked tofu in a tablespoon of oil, or skip the meat entirely and let the vegetables and spices shine.
- → Should I rinse the sauerkraut first?
Draining the sauerkraut is recommended to control salt levels, but avoid rinsing as you'll lose the beneficial probiotics and tangy flavor that make this soup special.
- → What pairs well with this soup?
Crusty rye bread, dinner rolls, or dark bread complement the flavors perfectly. A crisp Riesling or light lager also balances the tanginess beautifully.
- → How long does this soup keep?
Stored in an airtight container in the refrigerator, it keeps for 4-5 days. The flavors actually develop and improve over time, making it excellent for meal prep.
- → Can I freeze this soup?
Yes, freeze without the sour cream garnish for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh sour cream when serving.