Sauerkraut Soup Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This sauerkraut soup is a most unusual and delicious soup. The sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. It’s hearty, filling and will warm your belly.

Skill Level: Easy/Medium

Cost to Make: $12-$15

Keyword: Sauerkraut Soup

Cuisine: Russian

Course: Soup

Servings: 8 large bowls of soup

Ingredients

• 1 Tbsp olive oil
• 8 oz bacon, chopped
• 1 stick celery, finely diced
• 1 medium onion, finely diced
• 2 medium carrots, thinly sliced
• 3 medium, 1 lb potatoes, peeled and sliced into 1/3″ thick pieces
• 1/4 cup quinoa, rinsed, optional
• 2-3 cups sauerkraut, triple rinsed & drained (we use 3 cups or about 2 lbs)
• 8 cups low sodium chicken broth
• 2 cups water, or to taste
• 1 15 oz can white beans (click to learn how to cook your own beans)
• 1 bay leaf
• Salt, Pepper and Mrs. Dash seasoning, to taste

Instructions

1. Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
2. Add finely chopped celery and onion. Saute until softened and golden (5 min).
3. Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
4. Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.