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Sauerkraut Soup
"Try this hearty and tangy Sauerkraut Soup Recipe! Packed with flavorful pork and potatoes, it's perfect for a comforting
Course
Soup
Cuisine
Eastern European
Keyword
Potatoes, sauerkraut
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
6
Calories
1220
kcal
Author
Corrie
Ingredients
2
cups
of sauerkraut
rinsed and drained
1
pound
of pork shoulder
cut into cubes
3
medium potatoes
peeled and cubed
1
large onion
chopped
2
cloves
of garlic
minced
1
teaspoon
of caraway seeds
6
cups
of chicken broth
Salt and pepper to taste
Instructions
Heat a large pot over medium heat. Add the pork cubes and brown on all sides. Remove the meat and set it aside.
In the same pot, add the onions and garlic. Cook until the onions are translucent.
Return the pork to the pot along with the sauerkraut, potatoes, caraway seeds, and chicken broth. Bring to a boil.
Lower the heat and let the soup simmer for about 1 hour, or until the meat and potatoes are tender.
Season with salt and pepper to taste, and serve.
Notes
Rinse sauerkraut before using to control the level of sourness in the soup.
You can add other vegetables like carrots or bell peppers for additional flavor and nutrition.
If you want a thicker soup, blend a portion of the cooked soup and then recombine with the remaining soup.
For a vegetarian version, use vegetable broth instead of chicken broth and replace pork with firm tofu or mushrooms.
Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
Calories:
1220
kcal
|
Protein:
105
g
|
Fat:
86
g
|
Saturated Fat:
32
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
38
g
|
Cholesterol:
390
mg
|
Sodium:
304
mg
|
Potassium:
1506
mg
|
Vitamin A:
32
IU
|
Vitamin C:
3
mg
|
Calcium:
127
mg
|
Iron:
7
mg