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The Ultimate Sauerkraut Soup combines rich flavors with bacon and a German twist, perfect for cozy gatherings.
Back in my college days, I shared a cramped dorm room with Klaus, a brilliant engineering student from Berlin. On a particularly chilly evening, Klaus decided to brew a pot of his grandmother's famed sauerkraut soup. From the moment the bacon hit the hot olive oil, the room filled with an intoxicating aroma. He insisted on triple rinsing the sauerkraut to take the edge off its tang, and I learned quickly that the trick to a balanced soup was in those subtle details. A spoonful of quinoa simmered alongside the diced celery and onions in the leftover bacon drippings added an unexpected touch of nuttiness.
While stirring the pot, Klaus shared stories of his family gatherings back home, often centered around a large Dutch oven simmering away in the kitchen. He taught me the value of letting the soup rest after adding the final handful of ingredients like the beans and bay leaf; this ensured the flavors melded beautifully. The fresh bread we served on the side was crucial for dipping, to catch the soul of the soup in every bite.
Years later, I find myself often recreating Klaus’s soup, especially when the weather beckons for something warming. It's become a staple in my kitchen, a reminder of those formative years, learning from unexpected friends. Adding a sprinkle of Dash™ seasoning gives it a modern twist, without overshadowing its rich history.
Ingredients
- 1 tablespoon olive oil
- 8 ounces bacon chopped
- 1 stalk celery finely diced
- 1 medium onion finely diced
- 2 medium carrots thinly sliced
- 3 medium potatoes peeled and sliced into 1/3-inch-thick pieces
- 1/4 cup quinoa rinsed, optional
- 8 cups low-sodium chicken broth
- 2 cups water
- 3 cups sauerkraut triple rinsed and drained
- 1 (15-ounce) can white beans
- 1 bay leaf
- salt to taste
- black pepper to taste
- Dash™ Original Seasoning Blend to taste
- fresh bread to taste, optional, for serving
Directions
- In a large pot or Dutch oven, heat the olive oil.
- Add the bacon to the oil and sauté until crispy.
- Transfer the bacon to a paper-towel-lined plate.
- Add the celery and the onion to the bacon drippings left in the pot, and sauté until they are softened and golden, about 5 minutes.
- Add the carrots, the potatoes, the quinoa, the chicken broth, and the water to the veggie mixture, and bring to a boil.
- Reduce the heat and simmer the soup for 15 minutes.
- Add the sauerkraut, 1/2 of the bacon, the white beans (including their juice), and the bay leaf to the soup mixture and cook until the potatoes are tender, about 10 minutes.
- Add the salt, the black pepper, and the seasoning blend to the soup and cook, stirring frequently, about 3 minutes.
- Serve the soup in bowls topped with the remaining bacon, adding the bread on the side.
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