German Style Sauerkraut Soup with Bacon
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 lb. thick-cut bacon, diced
1 large yellow onion, diced
2-3 cloves garlic, minced
2 tbsp. tomato paste
1 tbsp. smoked paprika
1 tsp. dried marjoram
1 tsp. caraway seeds
2 14 oz. cans Frank’s Kraut, drained
3 tbsp. flour
4-6 cups chicken broth
1 small apple, peeled, cored, and grated
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 tsp. sugar
1/3 cup heavy whipping cream (half and half, sour cream, or crème fraiche would also work)
Optional Garnishes:
Sour cream or crème fraiche
Minced fresh parsley
Croutons
Instructions
- Place a medium to large stockpot over medium/high heat. Add the diced bacon. Cook, stirring occasionally, until the bacon is crispy; about 8 to 10 minutes. When done, remove the bacon from the pot using a slotted spoon and transfer to a paper towel-lined plate. Carefully pour out the bacon fat from the pot, reserving about 4 tablespoons.
- With the remaining 4 tablespoons of bacon fat in the pot, place it back onto the stovetop and lower the heat to medium. Add the diced yellow onion and a dash of salt. Cook, stirring occasionally, until the onion is soft; about 5 to 8 minutes. Stir in the minced garlic and cook just until fragrant, about 30 to 60 seconds.
- Next, stir in the tomato paste, smoked paprika, marjoram, and caraway seeds until the tomato paste is melted into the mixture and the onions are well coated.
- Add the Frank’s Kraut and mix until well coated. Sprinkle the flour over the mixture and stir until you can no longer see any flour. Cook for three minutes.
- Next, add the chicken broth and scrape any brown bits off the bottom of the pot using a wooden spoon or silicone spatula. I start by adding 4 cups of the broth. If the mixture is too thick, I add another 1 to 2 cups. Keep in mind that the mixture will thicken when it simmers.
- Next, stir in the grated apple, salt, pepper, and sugar.
- Turn the heat up to high and bring the mixture to a boil. Once boiling, cover the pot with a lid and turn the heat to low/medium. Simmer for 20 minutes.
- Turn off the heat and stir in the heavy whipping cream.
- Ladle the soup into bowls and garnish with a dollop of sour cream or crème fraiche, minced fresh parsley, and croutons if desired.
- Enjoy!
