German Sauerkraut Soup

Get ready for the ultimate comfort food mashup!

This German Sauerkraut Soup takes everything amazing about traditional flavors and turns it into a bowl of pure warmth.

We’re talking crispy bacon, tangy sauerkraut, and aromatic spices all swimming together in perfect harmony.

The magic happens when that bacon fat meets caramelized onions, creating a flavor base that’ll make your kitchen smell like heaven.

Then we add smoked paprika and caraway seeds for that authentic German touch, plus a secret ingredient – grated apple – that balances all that tangy sauerkraut with just the right hint of sweetness.

Trust me, this soup is about to become your cold-weather obsession.

Ingredients

Main 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

Steps

1. Place a medium to large stockpot over medium-high heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crispy and golden brown, about 8 to 10 minutes. You’ll hear the sizzling slow down when it’s ready – that’s your cue that the fat has rendered properly. Remove the bacon using a slotted spoon and transfer to a paper towel-lined plate. Carefully pour out the bacon fat, but save exactly 4 tablespoons in a measuring cup – this liquid gold is your flavor foundation.
2. Return the reserved 4 tablespoons of bacon fat to the pot and reduce heat to medium. Add the diced yellow onion with a dash of salt (this helps them soften faster). Cook, stirring occasionally, until the onions are translucent and soft, about 5 to 8 minutes. They should look golden and smell sweet, not browned. Stir in the minced garlic and cook just until fragrant, about 30 to 60 seconds – any longer and it’ll turn bitter.
3. Stir in the tomato paste, smoked paprika, marjoram, and caraway seeds until the tomato paste completely melts into the mixture and coats the onions in a beautiful reddish color. This step builds the flavor base, so make sure everything is well combined and fragrant, about 1-2 minutes.
4. Add the drained sauerkraut and mix until every strand is well coated with the spice mixture. Sprinkle the flour evenly over everything and stir constantly until you can no longer see any white flour streaks. Cook for exactly 3 minutes – this eliminates the raw flour taste and helps thicken your soup later.
5. Pour in 4 cups of chicken broth first, using a wooden spoon or silicone spatula to scrape up any brown bits from the bottom of the pot (those are pure flavor!). If the mixture looks too thick – it should have a soup-like consistency, not stew-like – add another 1 to 2 cups of broth. Remember, it will thicken as it simmers, so err on the side of slightly thin.
6. Stir in the grated apple, salt, pepper, and sugar until evenly distributed. The apple might seem weird, but it adds a subtle sweetness that balances the sauerkraut’s tang perfectly.
7. Turn heat to high and bring the mixture to a rolling boil. Once you see big bubbles breaking the surface, cover the pot with a lid and immediately reduce heat to low-medium. You want a gentle simmer – small bubbles occasionally breaking the surface, not a vigorous boil. Simmer for exactly 20 minutes to let all the flavors meld together.
8. Turn off the heat completely and stir in the heavy whipping cream. Don’t add the cream while it’s still boiling or it might curdle – the residual heat is perfect for warming it through.
9. Ladle the soup into bowls and top with a dollop of sour cream or crème fraiche, a sprinkle of minced fresh parsley, and croutons if desired. Serve immediately while it’s steaming hot.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) – adds protein and probiotics without changing the creamy texture
• Turkey bacon for regular bacon – use the same amount but add 1 tbsp. olive oil since it renders less fat
• Vegetable broth instead of chicken broth for vegetarian version – the flavor will be lighter but still delicious

Make It Diabetes-Friendly

Replace the 1 tsp. sugar with ½ tsp. stevia or 1 tsp. erythritol to cut 4g carbs per serving. Use unsweetened almond milk instead of heavy cream (reduces carbs by 2g per serving). Each serving contains approximately 12g carbs with modifications versus 18g carbs in the original. The sauerkraut is naturally low-glycemic, and the fiber helps slow sugar absorption. Pair with a small portion (¾ cup) and add extra protein like grilled chicken to further stabilize blood sugar.

Pro Tips

• Drain the sauerkraut but don’t rinse it – you want that tangy brine flavor
• Grate the apple right before adding to prevent browning
• Make it a day ahead – the flavors get even better overnight in the fridge