Some people get nervous when they hear Sauerkraut Soup with its bitter taste because sauerkraut is not for everyone, but it’s definitely for me. I love all-in-one dinners and this soup is just that serving up a bowl filled with bacon, celery, onion, carrots, potatoes, millet, sauerkraut and white beans. It’s heavenly and I’m not just saying that because I wrote this recipe!
To make Sauerkraut Soup, you will need the following ingredients:
In a large pot or Dutch oven, heat 1 tablespoons of olive oil and add 8 oz of chopped bacon. Saute until crispy and browned then remove with a slotted spoon and set aside.
Add 1 finely diced celery stick and 1 finely diced onion. Saute for about 5 minutes until softened and fragrant.
Add 2 medium, thinly sliced carrots, 3 medium potatoes cut into chunks, ¼ cup millet, 8 cups of chicken broth and 2 cups of water. Bring everything to a boil then reduce the heat to low and simmer for about 15 minutes.
Add 2-3 cups of prepared sauerkraut, half of the cooked bacon, 1 can of white beans. With juices included and 1 bay leaf. Cook on a low boil for about 10 minutes until the potatoes are softened and cooked.
Season the soup with ½ teaspoon of salt, ¼ teaspoon of pepper and ½ teaspoon of salt-free seasoning, or more or less to taste.
Serve topped with remaining bacon and fresh and crispy bread, if you wish! Enjoy!
If you love sauerkraut then you’re going to love this Sauerkraut Soup recipe. Not sure how to serve your sauerkraut? Well, let us know what you think of this idea! Be in touch with us once you’ve tried it and use our hashtag #cookmerecipes online to share your posts and pics with us!
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