As a sauerkraut enthusiast, Sauerkrautsuppe (Sauerkraut Soup) is poised to become your new favorite. The robust flavors of German cuisine, accentuated by the smoky bacon, aromatic spices, and the delightful balance of tangy sauerkraut with sweet apples, create a symphony of tastes that align perfectly with your love for this fermented delicacy. With each spoonful, the heartiness of the vegetables, the comforting warmth, and the crispy bacon garnish will undoubtedly make this Sauerkraut Soup a cherished addition to your repertoire, showcasing your passion for the rich and flavorful world of sauerkraut-infused dishes.
Sauerkrautsuppe Ingredients:
- Bacon: Crispy and smoky for savory depth.
- Onions and Garlic: Aromatic base for rich flavor.
- Spices (Smoked Paprika, Dried Marjoram, Caraway Seeds): Authentic German seasoning medley.
- Sauerkraut: Distinctive tanginess and bold fermented flavor.
- Vegetable Broth: Fragrant and comforting, melds seamlessly.
- Potato, Carrot, Celery: Heartiness and texture in diced vegetables.
- Apple: Adds sweetness, balancing sauerkraut.
- Kale or Spinach: Vibrant color and nutritional benefits.
- Bay Leaf: Subtle herbal notes enhance complexity.
- Optional: Sour Cream: Creamy finish if desired.
- Garnish (Reserved Bacon, Fresh Parsley): Crispy bacon bits and fresh parsley for texture and freshness.
Recipe Tips and FAQs:
What does Sauerkraut Soup (Sauerkrautsuppe) taste like?
Sauerkraut Soup, or Sauerkrautsuppe, is a hearty blend of tangy and slightly sour flavors from fermented cabbage, balanced by savory and smoky notes from bacon. Aromatic spices add warmth, while diced apples bring a touch of sweetness. The combination of vegetables and a flavorful broth results in a robust and satisfying soup that offers a harmonious interplay of savory, tangy, and sweet elements.
What can I serve with this Sauerkrautsuppe?
Enhance your Sauerkraut Soup (Sauerkrautsuppe) experience with traditional German accompaniments. Serve crusty bread or pretzels to soak up the flavorful broth and consider German rye bread for added robustness. Grilled sausages, such as bratwurst, and a variety of mustards provide savory elements, while potato dumplings offer a more substantial option. Fresh sides like cucumber salad or a light green salad with lemony dressing provide a crisp contrast. Add a dollop of sour cream, sprinkle fresh herbs, and consider applesauce for balance. Mix and match these options for a well-rounded and authentic German meal.
Where does Sauerkraut Soup (Sauerkrautsuppe) originate from?
Sauerkraut Soup, or Sauerkrautsuppe, has roots in German cuisine. Germany is known for its rich culinary traditions, and sauerkraut, fermented cabbage, is a staple in German cooking. Sauerkraut Soup reflects the use of this traditional ingredient, often combined with other elements like bacon, vegetables, and spices, creating a flavorful and comforting dish that embodies the hearty and robust nature of German soups. While variations of sauerkraut soup may exist across different regions and households, its origins are firmly tied to German culinary heritage.
How do I store leftover Sauerkraut Soup (Sauerkrautsuppe)?
To store Sauerkraut Soup (Sauerkrautsuppe), cool it, transfer to an airtight container, and refrigerate within 2 hours. Label for freshness; it keeps well for 3-4 days. Freezing is an option for longer storage, but note potential texture changes. Thaw in the refrigerator and reheat before enjoying, following food safety guidelines.
You may also enjoy:
Sauerkrautsuppe
Ingredients
- 6 slices smoked bacon pork or turkey, chopped
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried marjoram
- 1 tsp caraway seeds
- 1.5 lbs sauerkraut (about 680g) drained and rinsed
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 bay leaf
- 1 large potato peeled and diced
- 1 carrot peeled and sliced
- 1 celery stalk chopped
- 1 apple peeled and diced
- 1 cup kale or spinach frozen or fresh, chopped
- 1 cup sour cream (optional, for serving)
- fresh parsley chopped (for garnish)
Instructions
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. If desired, set aside a portion of the crispy bacon to use as a garnish later.6 slices smoked bacon
- Add the chopped onion to the pot. Sauté until the onion becomes translucent. Add garlic and sauté for another minute.1 large onion, 3 cloves garlic
- Stir in the tomato paste, smoked paprika, dried marjoram, and caraway seeds. Cook for 2-3 minutes to enhance the flavors.2 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp dried marjoram, 1 tsp caraway seeds
- Add the sauerkraut to the pot and cook for an additional 5 minutes, stirring occasionally.1.5 lbs sauerkraut
- Pour in the vegetable broth, and add the bay leaf, diced potato, sliced carrot, chopped celery, and diced apple. Season with salt and pepper to taste.4 cups vegetable broth, 1 bay leaf, 1 large potato, 1 carrot, 1 celery stalk, 1 apple, Salt and pepper to taste
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes or until the vegetables are tender.
- Add the chopped kale or spinach to the soup and cook for an additional 5 minutes until the greens are wilted.1 cup kale or spinach
- Adjust the seasoning if needed and discard the bay leaf.
- Serve the sauerkraut soup hot, garnished with a dollop of sour cream (if using) and chopped fresh parsley.1 cup sour cream, fresh parsley
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Leave a Reply