Sauerkraut Soup

🕒 Total Time: 40–50 minutes

🍽️ Serves: 4–6

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🧂 Ingredients:

• 2 tbsp butter or oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated or finely chopped
• 2 medium potatoes, diced
• 2 cups sauerkraut, drained (keep some juice for flavor)
• 4 cups chicken or vegetable broth
• 1 bay leaf
• ½ tsp caraway seeds (optional, traditional flavor)
• ½ tsp paprika
• Salt and black pepper, to taste
• ½ cup smoked sausage or bacon, sliced (optional, for smoky flavor)
• Fresh dill or parsley, for garnish
• Sour cream, for serving

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👩‍🍳 Instructions:

1. Sauté aromatics:
   In a large pot, melt butter or heat oil over medium heat. Add onion, garlic, and carrot. Cook for 3–4 minutes until softened.
2. Add sausage (optional):
   If using sausage or bacon, add it now and cook until slightly browned.
3. Add potatoes and spices:
   Stir in diced potatoes, paprika, bay leaf, and caraway seeds. Cook for 2 minutes.
4. Add broth and simmer:
   Pour in the broth and bring to a boil. Reduce heat and simmer for 10–12 minutes, until potatoes are nearly tender.
5. Add sauerkraut:
   Stir in sauerkraut and about ½ cup of its juice (for more tang, adjust to taste). Simmer another 15 minutes to blend the flavors.
6. Season and serve:
   Remove the bay leaf. Adjust salt and pepper. Serve hot, topped with a spoonful of sour cream and sprinkled with fresh dill or parsley.

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💡 Tips:

• For a meat-free version, skip sausage and use vegetable broth.
• If the soup is too sour, add 1 tsp sugar or a small peeled apple while simmering to balance flavors.
• Great served with crusty bread or rye toast.

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