Tangy Sauerkraut Smoked Meat (Printable Version)

Hearty fermented cabbage soup with smoked meats, vegetables, and aromatic spices. Ready in under an hour.

# Components:

→ Meats

01 - 5.3 oz smoked bacon or kielbasa sausage, diced

→ Vegetables

02 - 17.6 oz sauerkraut, drained and roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 1 medium potato, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 34 fl oz low-sodium chicken or vegetable broth
08 - 8.5 fl oz water

→ Spices & Seasonings

09 - 1 bay leaf
10 - 1 teaspoon caraway seeds
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika, sweet or smoked
13 - Salt to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped
15 - 4 tablespoons sour cream for serving, optional

# Preparation steps:

01 - In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, approximately 5 minutes. For a vegetarian version, skip this step or sauté smoked tofu in 1 tablespoon of oil.
02 - Add the onion, garlic, and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend flavors.
04 - Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, until potatoes are tender and flavors meld.
05 - Taste and adjust salt as needed.
06 - Remove bay leaf. Ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • The fermented cabbage delivers real probiotics that actually taste delicious instead of like something you force down for your gut.
  • It comes together in under an hour but tastes like it's been simmering all afternoon, making you look far more impressive than you actually are.
02 -
  • The difference between raw fermented sauerkraut and the pasteurized kind is huge—pasteurization kills those beneficial probiotics, so read your jar carefully before bringing it home.
  • Caraway seeds are polarizing, but start with the full teaspoon and you can always reduce it next time if you find it too strong; the warmth it adds is worth the experiment.
03 -
  • Brown your bacon or sausage properly at the beginning—this step is where fifty percent of your flavor lives, so rushing it means missing the whole point.
  • If your sour cream seems too tangy when you open it, remember that's actually a sign it's good quality and will complement the fermented soup perfectly instead of dulling it.
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