Tangy fermented cabbage simmered with smoked meats, potatoes, and aromatic vegetables for a probiotic-rich Central European classic.
# What You'll Need:
→ 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 - 4 cups low-sodium chicken or vegetable broth
08 - 1 cup water
→ Spices & Seasonings
09 - 1 bay leaf
10 - 1 teaspoon caraway seeds
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika
13 - Salt to taste
→ Finishing Touches
14 - 2 tablespoons fresh parsley, chopped
15 - 4 tablespoons sour cream for serving
# Directions:
01 - In a large pot over medium heat, sauté the smoked bacon or kielbasa until browned and fat is rendered, approximately 5 minutes.
02 - Add the chopped onion, minced garlic, and diced carrots to the pot. Cook while stirring occasionally until vegetables are softened, about 5 minutes.
03 - Stir in the drained sauerkraut and diced potatoes. Sauté for 3 minutes to meld the flavors.
04 - Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika to the pot. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes until potatoes are tender and flavors have melded.
05 - Taste the soup and adjust salt as needed for desired seasoning level.
06 - Remove the bay leaf from the pot. Ladle soup into individual bowls and garnish each serving with fresh chopped parsley and a dollop of sour cream if desired.
