Sauerkraut lends itself perfectly to a winter warming soup. This recipe is filling enough to be a main meal. Use your favorite smoked sausage and serve with slices of German wholegrain rye bread for a satisfying cold weather meal.
Compare with two other recipes we have for Sauerkraut soup, one by Canada-based master chef Olaf Mertens, the other by Heidi Klum’s grandmother.
10 oz (500 g) jar German Sauerkraut
9 oz (250 g) speck or bacon, chopped
1 onion, chopped
1 large garlic clove, crushed
4 1/4 cups (1 liter) cold water
1/2 teaspoon ground paprika
2 teaspoons chopped fresh dill
about 125 g (4.5 oz)smoked sausage of your choice, sliced or chopped
5 oz (142 ml) sour cream
sea salt and freshly ground black pepper
Rinse the Sauerkraut in cold water and leave to drain.
Place Sauerkraut, onion, garlic and cold water in a large saucepan with seasoning. Bring to the boil, then simmer for 15 minutes.
Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run. Stir in the paprika and mix into the Sauerkraut mixture. Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice. Stir in the cream, check the seasoning and reheat until just on the point of boiling. Serve with rye bread.
Recipe courtesy of Roz Denny, Modern German Cooking.