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Ever tried a sauerkraut soup? Years ago I got myself involved in a moving adventure. It was some affair like starting in the 4th floor of an apartment house & ending up in the 3rd floor of another apartment house w/ lots of boxes, however, only few standard moving boxes, lots of baskets, suitcases etc. I assume all of you know what I’m talking about!

Then… suddenly in the mid of all hauling when we all had managed to arrive at the new apartment house… the mother of the bride (i. e. the mother of the girlfriend moving in) appeared w/ a big pot filled w/ soup w/ a tantalizing aroma. It wasn’t a hot summer day nor an ice-cold winter day – just one of these days when you asked yourself: „Do I need a coat? Or will a jacket do?“ A hot soup wasn’t really on my agenda, but these flavors that filled the space…

Soon we all sat down having paper cups w/ steaming sauerkraut soup in our hands adding some fresh broken baguette. It was delicious: hearty, a little sour, a little spicy… Everybody asked for the recipe – so did I & I managed to stumble about it some days ago.

I decided to do a sauerkraut soup which I had made years ago rather often, but then… I don’t know why… this soup was no longer in vogue with me. So now…

Sauerkraut: I assume everybody knows sauerkraut… I think of white cabbage, finely shredded & pressed, salted & pasteurised. Simple sauerkraut: no added white wine, no added champagne or whatever. However, you see: I went into my trusted food store & bought a screw top jar filled w/ sauerkraut. I’ve never made sauerkraut by myself – & I cannot remember having ever seen my mother preparing it although she sometimes recounted it from her childhood in a village in the east.

What do we need for our sauerkraut soup?

minced beef
spring onions
garlic
beef stock
tomato purée
ground sweet paprika
ground caraway

…& of course sauerkraut!

We start with chopping the spring onions & fry the minced beef w/ onions & garlic.

Meanwhile we grab a pot & mix the beef stock w/ the tomato purée & the spices.

We bring it to a boil, add the beef mess & let it simmer for about 10 min.

…& finally we add the sauerkraut!
(Drain the liquid beforehand!)

Let it simmer for another 5-10 min… ready!

Enjoy!

Print Recipe

sauerkraut soup

Imagine a rainy, cold day or any day with lots of activities straining your muscles... All you need afterwards is a hot soup, a hearty soup, a soup filling you with new energy... so why not try a sauerkraut soup?

Prep Time30

ingredients:

250 g minced beef
5-6 spring onions
1-2 cloves of garlic
1 tbsp peanut oil
400 ml beef stock
1 can tomato purée 70 g
a pinch of sugar
1 tsp ground sweet paprika not heaped
1/4 tsp ground caraway
150 g sauerkraut
salt & pepper

how to:

Chop the spring onions & press the garlic.
Grab a pan & fry the minced beef, the spring onions & the garlic in peanut oil for about 10 min.
Crush the minced beef while frying.
Grab a pot & mix beef stock, tomato purée, sugar & spices.
Bring the stock to a boil.
Add the fried beef mess & start simmering for about 10 min.
Add sauerkraut & simmer for another 5-10 min.
Ready for serving.

Notes

Prep Time: Includes the frying of the minced beef as well as the simmering of the soup.

Servings: It’s 4 small bowls as a starter or 2 big bowls as a main dish.

Beef stock: You may also work with 500 ml or even 600 ml. In this case add some more sauerkraut (about 50 g resp. 100 g).

Sauerkraut: If there is too much liquid drain the sauerkraut or even squeeze the liquid out.

Sauerkraut: I worked w/ plain sauerkraut labelled „mild“. You may also use sauerkraut refined w/ white wine or even the sophisticated champagne-cooked sauerkraut.

The soup is fine for reheating & may be stored in the fridge (at least!) for a day.

Sorry. no experience with freezing!

(information on equipment)