Celebrating one of Germany’s most famous “superfoods”, Sauerkraut, this wonderful soup is satisfying to both tummy and soul. The combination of tangy sauerkraut, caramelized onions, smoky paprika, savory bacon and earthy caraway is deliciously irresistible!
I’ve partnered with Aneto to bring you this post.
Each year when Autumn arrives I automatically start to think about my favorite German Fall dishes like Zwiebelkuchen and flavorful soups and stews. My thoughts also turn to sauerkraut. Yes, sauerkraut. Autumn is cabbage harvest time and it’s during the cold months that sauerkraut is traditionally made; the cooler weather allows for a long and slow fermentation process which yields a superior-tasting product. And while I make sauerkraut throughout the year, I always make a big batch in the Fall.
If you’ve ever lived in Germany and spent a good deal of time eating out, you’ll know that sauerkraut is surprisingly versatile. While it most certainly is eaten along with stereotypical foods like Wurst and Schweinehaxen, you’ll also find sauerkraut in things like casseroles, savory pastries, breads, meatballs, pasta, fritters, salads, quiche, sandwiches, pizzas, soups and stews.
Today I’m sharing a German Sauerkraut Soup with you that is similar to how my mom used to make it for us in Germany. There are several variations of Sauerkrautsuppe and this “red” version utilizing paprika is a popular one and my personal favorite.
This soup always takes me back to Germany, to the homes I grew up in and the places I loved to visit.
One of my favorite German castles to visit in the Fall, and any time of the year, is Schloss Bürresheim. It isn’t one of the more widely known or heavily touristed castles like those of King Ludwig. It’s a lesser known gem but well worth the visit. It’s in the northern part of the Eifel mountain range in the Rhineland-Palatinate region of Germany just outside the town of Mayen.
Built in the 12th century, it is one of only a few castles that was never conquered or devastated and has remained largely intact all these centuries. It’s located out in the country, surrounded by a river and hiking trails.
Incidentally, if you’re an Indiana Jones fan, Schloss Bürresheim was one of the filming locations in The Last Crusade. In the film it was called Castle Brunwald, where Indiana’s father is kept prisoner.
Let’s get back to the FOOD.
The combination of tangy sauerkraut, caramelized onions, smoky paprika, savory bacon and earthy caraway is simply irresistible! Stir in some crème fraîche or sour cream, serve the soup hot with some crusty bread and a leafy green salad, and you’ll have yourself a truly satisfying meal!
In Germany I would normally use something very flavorful like speck, pancetta or a heavily smoked bacon from the Black Forest, close to where I grew up, but regular bacon will do as a substitute.
For this soup I’m enlisting our favorite brand of broth, Aneto, made in Barcelona, Spain. Aneto makes their 100% All-Natural Chicken Broth like we make it in our kitchen: They select the freshest vegetables and chicken, put them in large pot, and let them slow-simmer for hours. They don’t use any powders, extracts, concentrates, additives, flavor enhancers or anything else. They only use real, whole ingredients. We took a tour of their factory in Barcelona a few years ago and saw the entire process from start to finish. It was incredibly inspiring.
Aneto’s broths and paella cooking bases can be found in store locations across the United States. You can also purchase their chicken broth and other broths here on Amazon. They also make a low-sodium chicken broth.
So without further ado here is a wonderful soup celebrating one of Germany’s most famous “superfoods,” Sauerkraut!
Let’s get started!
In a soup pot, fry the bacon until done. Add the onions and fry until lightly caramelized, 5-7 minutes. Add the garlic and cook for another minute.
Stir in the tomato paste and spices and cook another minute.
Pour in the chicken broth.
Stir in the drained sauerkraut and bring to a boil. Reduce the heat to medium and simmer, covered, for 20 minutes. Stir in the crème fraîche or sour cream and heat through (do not boil).
Serve hot with a dollop of crème fraîche or sour cream.
Crusty bread and a leafy green salad make perfect accompaniments.
Enjoy!
German Sauerkraut Soup (Sauerkrautsuppe)
Ingredients
- 4 ounces flavorful smoked bacon or speck , diced
- 2 medium to large yellow onions , chopped
- 2 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 tablespoon quality smoked Hungarian paprika (preferably Kalosca or Szeged) (mild, not hot)
- 1/2 teaspoon dried marjoram (very traditional herb in German cooking)
- 1/2 teaspoon caraway seeds , lightly crushed
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sugar (optional)
- 4 cups quality chicken broth (we recommend Aneto 100% All-Natural Chicken Broth)
- or Aneto low-sodium chicken broth
- 18 ounces German Sauerkraut, drained (about 3 1/2 heaping cups) Do NOT substitute with American sauerkraut **see Note below
- 1/3 cup crème fraîche (can substitute full-fat sour cream)
Instructions
- In a soup pot fry the bacon until done. Add the onions and cook until lightly caramelized, 5-7 minutes. Add the garlic and cook another minute. Stir in the tomato paste and spices and cook another minute. Add the chicken broth and sauerkraut and bring to a boil. Reduce the heat to medium and simmer, covered, for 20 minutes. Stir in the crème fraîche or sour cream and heat through (do not boil).
- Serve hot with a dollop of crème fraîche or sour cream. Crusty bread and a leafy green salad make great accompaniments.
Notes
I’ve partnered with Aneto to bring you this post.
mimi rippee says
First of all, this soup is so pretty! I just love the ingredients, and the creme fraiche! I’ve been to Germany, mostly in the black forest area. It was so beautiful. And i do remember the bacon from there. I’ve been able to order it online once; I should check again. I remember Burg Elz the most. Just stunning, but not in a fancy way. A beautiful country.
Kimberly @ The Daring Gourmet says
Thanks so much, Mimi! YES, Burg Eltz is one of my favorites and it actually looks similar to Schloß Bürresheim. You chose a beautiful area of Germany to visit :)
Mike Keiser says
Easy and tasty. Thank you for posting.
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Mike, thank you!
Stephanie says
I made this soup over the weekend – my husband and I both like sauerkraut, but I was a little skeptical. This soup is delicious! I had never had sauerkraut soup, but this recipe is a keeper! We had a cold, rainy weekend here in East Tennessee and this soup was perfect. Thanks for posting this recipe, we will be making it again.
Kimberly @ The Daring Gourmet says
Wonderful, Stephanie, I’m so glad you both enjoyed it, thank you!
Lindsay says
Sauerkraut soup was excellent. Do you also have a recipe for making sauerkraut, both raw and canned?
Kimberly @ The Daring Gourmet says
Thank you, Lindsay, I’m glad you enjoyed it! I do and will be posting both to my blog in the near future :)
Lindsay says
Also Kimberly, I wanted to thank you in general for sharing such an eclectic collection of your recipes. Especial kudos for the niter kibbeh. Well done.
Joanne Moore says
I am of German descent and make some recipes from my grandmother including spetzels and stollen. I had never heard of this soup but love sauerkraut and it sounded good. It is fantastic! It tastes like a Ruben sandwich. I served it with rye bread. It’s a keeper! I’m so impressed. Thanks.
Kimberly @ The Daring Gourmet says
Thanks so much, Joanne, I’m thrilled you enjoyed it!
Kitten says
This was incredible! It was tangy, rich and filling. The whole family loved it. Also, now that I’ve tried the real stuff I’m never going back to American “sauerkraut”. Thanks Kimberly. I love your recipes!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Kitten, thank you!
Iryna says
I squeezed 3 cups of juice out of my home made sourkraut and didn’t know what to do with it. Found this recipe. Decided to try but replaced the broth with the juice and I added grated veggies in stead of the sourkraut. A M A Z I N G!!!!!!
Kimberly @ The Daring Gourmet says
That’s a nice twist, Iryna, thanks for sharing and I’m glad you enjoyed it!
Paul Herlick says
Have always liked Sauerkraut soup but never had it with smoked Paprika. I also love that you use Marjoram and just a touch of Caraway. This is my new favourite. In fact, I’m entering it into our church “soup off”. I’m going to load it up with diced local Oktoberfest sausage as well as the bacon.
Last year I came in second with a lentil soup. Lost out to a creamed dill pickle soup.
Kimberly @ The Daring Gourmet says
Hi Paul, that’s fantastic, thank you! You’ll have to let us know how your soup does at the church “soup off” this year. I must say I’m pretty intrigued by that creamed dill pickle soup. Did it win because it actually tasted good or simply because it was a novel idea? ;)
Bryan says
Another outstanding recipe — thanks so much, Kimberly! Spices are great! (But for the first time ever I changed something in one of your recipes: I switched out the smoked paprika for a combination of sweet and hot, just to suit my personal tastes.) SO GOOD!
Kimberly @ The Daring Gourmet says
Thanks so much, Bryan! Lol, definitely no rules about having to stick entirely to the recipe. So glad you enjoyed this, thanks again!
Anonymous says
True for most other cooks, but your recipes are just exceptional!
Paul Herlick says
HI Kimberly,
Well I didn’t win first place again this year but lots of good comments and recipe requests and it was all eaten. I live in Waterloo Region, ON, so a large German Heritage. I made a double batch with home made chicken stock, good local German Sauerkraut, caraway, marjoram from my garden and a good quality smoked paprika. I also used a combination of bacon and Oktoberfest sausage. I tried a different butcher at Market though and wasn’t completely happy with the quality of the sausage (this may have been my downfall).
The winner this year was a Lentil soup with sausage – it was certainly worthy; rich and flavourful (and good quality sausage).
The Creamed Dill Pickle soup last year won for being a big hit with the kids and it actually tasted good – simple, creamy and savoury (maybe chicken) broth, probably heavy cream and then the chopped dill pickles.
Anyway – I’m passing on your link to a few people who asked for the recipe. Thanks again – you’re in my favourites file.
Prosit!
Paul
Kimberly @ The Daring Gourmet says
That’s wonderful, Paul, I’ve no doubt your soup was fantastic! Thanks for letting us know how it went and thanks so much for sharing my site with your friends.
Debby Macom says
Another winner!! Mein Mann say “It’s good.” We are a little older so we cut down on the sauerkraut and put in fresh cabbage instead (to reduce the salt). Thank you Kimberly.
Kimberly @ The Daring Gourmet says
Wonderful, Debby, I’m so glad you both enjoyed it, thank you!
Bianca Adriaensen says
Thank you for this soup recipe! I’m from the Netherlands, so being close neighbours with a.o. Germany I’m very familiar with Sauerkraut mit Wurst / Speck and the likes. My husband and I love Sauerkraut so much that he gave me a 10 liter Sauerkraut fermentation pot for my birthday. As soon as the white cabbages were available in my favorite organic shop, I bought 5 huge ones and worked them all up for a big batch home-made Kraut. It has been fermenting in my cellar for 10 weeks and I was totally ready to taste my first produce. It wasn’t as tangy as store-bought Sauerkraut, contained way less (Himalaya/pink)salt yet much more spices and herbs (don’t forget the juniper berries!). Today I chose your recipe because we’ve never had Sauerkraut soup before. I did swap the tomato paste and Szeged paprika (out of stock) for a few tablespoons sugarfree low sodium Turkish brand sweet paprika paste. The smell in my kitchen is so wonderful right now! My husband will have a piece of artisanal rye bread with it, and I will get the soup as is (prescription low carb diet). My dollop of sour cream / crème fraîche just might be ein bisschen bigger than the one he gets ;)
Kimberly @ The Daring Gourmet says
Wonderful, Bianca, thanks so much for the feedback! That’s my kind of birthday present :) My husband and my friends think it’s comical that the only things I generally request for birthdays and Christmas are kitchen gadgets :)
Udo says
Great recipe I Totally love it!!! I did alter it a bit though: I made a big batch since my half gallon jar of sauerkraut happened to be ready today (I ferment at 65-73F for about 2 weeks…this batch was made from 4 lb cabbage with 3tb salt per 5 lb).So I used a whole pack of bacon, more stock and adjusted the rest.I was born and raised in mid-west Germany and our Sauerkrautsuppe always contains browned hamburg about 1/2 to 1 lb but no sugar (that’s more common in Westfalia) Btw: like all Sauerkraut dishes it tastes better the next day when it’s reheated;)
Kimberly @ The Daring Gourmet says
That sounds terrific, Udo, thanks so much for the feedback!