Sauerkraut Soup

This Sauerkraut Soup recipe has bacon, beans, potatoes, and sausage, making it hearty, flavorful and wholesomely wonderful. As unusual as it seems, the sauerkraut provides a tangy undertone which complements the smoky essence of the bacon, the heartiness of the beans, and the creamy texture of the potatoes. This soup is so delicious and a must make for chilly winter evenings.

Course Dinner

Cuisine American

Keyword Potato Sauerkraut Soup, Sauerkraut and Bean Soup, Sauerkraut Soup, Sausage and Sauerkraut Soup

Prep Time 15

Cook Time 35

Servings servings

Calories 264kcal

Author Heather

Ingredients

4 slices bacon *chopped
1 large brown onion (aka yellow onion) *chopped, about 1 1/2 cups
2 large celery stalks *diced, about 3/4 cup
2 large carrots *sliced, about 2 cups
2 tablespoons tomato paste
3 large garlic cloves *minced or crushed
4 cups low sodium chicken broth
4 cups water
12 oz Yukon Gold Potatoes *or red potatoes cut into bite sized pieces, see Note #1 below
1 15 oz can white beans *drained and rinsed
12 ounces kielbasa sausage * sliced into bite sized pieces, see Note #2 below
1 bay leaf
1 teaspoon ground fennel *see Note #3 below
1 teaspoon tried thyme
2-3 cups sauerkraut *rinsed and drained, see Note #4 below

Instructions

In a large pot, cook the chopped bacon over medium heat until it becomes crispy, about 5-6 minutes. Remove bacon and set aside.
In the same pot using the bacon drippings and medium/high heat, sauté onions, celery and carrots until tender, about 5-7 minutes.
Stir in fennel, thyme, bay leaf, garlic and tomato paste. Cook stirring frequently for 2-3 minutes, allowing the tomato paste to caramelize slightly.
Add bacon back in. Stir in broth and water, scraping up any browned bits from the bottom of the pot.
Add diced potatoes, rinsed white beans, and sliced Kielbasa sausage to the pot. Stir well to combine and bring soup to a boil over medium/high heat.
Once boiling, reduce heat to low. Cover and simmer for about 20-25 minutes, or until the potatoes are tender.
Stir in the sauerkraut and let the soup simmer for an additional 10 minutes. Adjust the seasoning with salt and pepper if necessary.
See Note #5 below for storage and reheating.

Notes

Recipe Notes

Note #1- I used small creamer potatoes which contained both red and Yukon gold potatoes.

Note #2- I used Teton Water Ranch 100% grass-fed beef Polish sausage.

Note #3- Fennel seeds can be purchased already ground. However, I have found that grinding fennel seeds in a small coffee grinder (designated just for herbs) right before adding them to the recipe to be the best way of preserving the maximum flavor they have to offer.

Note #4- Rinsing the sauerkraut removes excess salt and prevents the soup from becoming overly tangy. However, if you are anything like myself, you might appreciate the full intensity of sauerkraut. If that is the case, do not worry about rinsing the sauerkraut.

Note #5- Sauerkraut soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup. Ladle cooled soup into freezer-safe containers, leaving some space for expansion. When properly stored, sauerkraut soup can maintain its quality for up to 2-3 months in the freezer.

When reheating, do so gently over low to medium heat to preserve the flavors and texture. Stir the soup occasionally while reheating to ensure even warming.

Note #6-

Slow Cooker Instructions

Cook bacon until crispy in a skillet over medium heat. Remove the bacon and set aside.
In the same skillet, sauté onions, celery, and carrots in bacon grease until tender; add fennel, thyme, bay leaf, garlic, and tomato paste, cooking for an additional 2-3 minutes until fragrant.
Add a small amount of broth or water to deglaze pan of browned bits.
Transfer the sautéed mixture and cooked bacon to the slow cooker.
Pour in the chicken broth and water.
Add diced potatoes, rinsed white beans, and sliced Kielbasa sausage to the slow cooker, stirring well to combine all ingredients.
Cover and cook until potatoes are tender, on low for 6-8 hours or on high for 3-4 hours.
About 10 minutes before serving, stir in the sauerkraut, letting it simmer in the soup to infuse its unique tangy flavor.
Taste and adjust seasoning with salt and pepper if necessary before serving the hearty sauerkraut soup from the slow cooker.

Instant Pot Instructions

Cook bacon until crispy using the Instant Pot’s sauté function; set aside on paper towels.
In the Instant Pot, sauté onions, celery, and carrots in bacon grease until tender. Add fennel, thyme, bay leaf, garlic, and tomato paste; cook for 2-3 minutes.
Add cooked bacon back into the pot. Pour in chicken broth and water, scraping any browned bits from the bottom.
Add diced potatoes, rinsed white beans, and sliced Kielbasa sausage to the pot; stir to combine.
Close the Instant Pot lid, set the valve to sealing, and pressure cook on high for 8 minutes. Naturally release pressure for 5 minutes, then quick release.
Stir in sauerkraut; use sauté function to simmer for 5-7 minutes. Adjust seasoning with salt and pepper before serving.

Nutrition