Tangy Fermented Cabbage Soup (Printable Version)

Tangy fermented cabbage with smoked meats, vegetables, and probiotics for a comforting Central European bowl.

# Ingredient List:

→ 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, optional

# How-To Steps:

01 - In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, approximately 5 minutes. For a vegetarian version, sauté smoked tofu in 1 tablespoon of oil instead.
02 - Add the onion, garlic, and carrots to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend and meld the flavors together.
04 - Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, until potatoes are tender and flavors have fully developed.
05 - Taste and adjust salt as needed. Remove bay leaf and ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • This soup tastes even better the next day, so you're essentially getting a gift from your past self.
  • The natural probiotics from fermented cabbage work quietly in your favor, making you feel genuinely nourished rather than just full.
  • It comes together faster than you'd expect, turning 15 minutes of prep into something that feels like it simmered all day.
02 -
  • Pasteurized sauerkraut has been heated and no longer contains the living probiotics that make this soup actually beneficial for your gut—hunt for the raw kind in the refrigerated section.
  • Don't skip the caraway seeds even if you're unsure about them; they're essential to the flavor profile and become almost unnoticeable as the soup simmers.
  • Taste before you salt aggressively, because sauerkraut and broth both carry their own sodium that builds as the soup cooks down.
03 -
  • Don't skip draining the sauerkraut thoroughly, or the soup becomes a salty puddle—squeeze it gently in a clean kitchen towel to remove excess brine.
  • Caraway seeds can be toasted in the pot for 30 seconds before adding the broth to amplify their subtle licorice notes, but only if you're confident you like them.
  • The soup tastes noticeably better if you use smoked paprika instead of sweet paprika, adding a layer of complexity that rounds out the tang.
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