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 simply irresistible!
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.
For a true authentic German flavor, be sure to use genuine imported German sauerkraut, it tastes different than most American brands and is generally milder in flavor. Some American brands are not fermented in the traditional manner, include chemicals like sodium benzoate and sodium bisulfate (some even include vinegar), and they taste very different than the German variety. Many well-stocked grocery stores carry real German sauerkraut in their international sections.