When the weather outside is dreary, there is hardly anything nicer than a delicious soup to warm our souls. And since the cold season is known to be sauerkraut season, we're treating ourselves to sauerkraut soup for dinner today!
Whether as a side dish, salad or an aromatic sauerkraut soup - in autumn and winter, sauerkraut recipes are no longer a part of our table. The fermented cabbage is a real vitamin bomb, provides us with plenty of minerals and is also soul food at its best. Classic like grandma's or vegetarian - we're about to tell you our two favorite recipes for sauerkraut soup!
Also very delicious:Silken tofu recipes: 4 delicious vegan ideas that you should definitely try!
Sauerkraut soup Grandma's style
Quick to make and indescribably delicious – our recipe for sauerkraut soup with bacon is exactly what we need in the cold season.
Ingredients for 4 servings
- 600 grams of sauerkraut
- 2 medium onions
- 3 cloves of garlic
- 170 grams of bacon
- 20 grams of tomato paste
- 1 liter vegetable broth
- 150 grams of sour cream
- 2 tbsp vegetable oil
- 1 tbsp paprika powder
- 1 teaspoon each of salt, pepper, marjoram and ground cumin
preparation
- First cut the onions, garlic cloves and bacon into small cubes.
- Heat oil in a large pot over medium heat and sauté onions for 2-3 minutes until translucent.
- Add the garlic and bacon and fry for another 2-3 minutes.
- Then add sauerkraut, tomato paste and spices and then deglaze with the vegetable broth.
- Let the mixture simmer for about 20 minutes and fold in the sour cream.
- Divide onto plates and serve with fresh bread.
- And voilà – your sauerkraut soup is ready!
- If you don't have bacon, you could make sauerkraut soup with minced meat. To do this, fry the minced meat with the onions until golden brown and only then add the sauerkraut, tomato paste and spices.
Prepare vegetarian sauerkraut soup
Don't eat bacon or just want a light dinner? No problem, because you can use the sauerkrautPrepare vegetarian soup.
Ingredients for 4 servings
- 800 grams of sauerkraut
- 1 medium onion
- 3 cloves of garlic
- 500 grams of potatoes
- 2 red peppers
- 30 grams of tomato paste
- 1 liter vegetable broth
- 30 ml vegetable oil
- 1 teaspoon each paprika powder, ground cumin and pepper
- Salt to taste
- 1 bunch of fresh parsley
preparation
- Drain the sauerkraut well in a sieve and cut it a little smaller if necessary.
- Chop the onion and garlic cloves finely. Cut peppers and potatoes into bite-sized pieces.
- Heat oil in a large pot over medium heat and sauté onions and garlic for 2-3 minutes.
- Add the peppers, potatoes and tomato paste and fry briefly.
- Add the sauerkraut and spices and stir well.
- Pour in vegetable broth and bring to the boil.
- Reduce heat and simmer covered for about 25-30 minutes.
- Here's a little tip - add a teaspoon of honey after the cooking time. This perfectly underlines the sauerkraut taste.
- Divide onto plates and garnish with fresh parsley.
- Enjoy warm!
Also read:Quick after-work pasta: You can prepare these simple dishes in just a few minutes!
