Description
A hearty and comforting sauerkraut sausage soup made with smoky sausage, tender sauerkraut, sweet peppers, and a creamy paprika infused broth, finished with a dollop of sour cream.
Ingredients
Scale
- 14 ounces smoked sausage, sliced
- 2 cups sauerkraut, drained
- 1 medium green bell pepper, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1/2 teaspoon caraway seeds
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream (for garnish)
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add sliced smoked sausage and cook for about 5 minutes until browned. Remove and set aside.
- In the same pot, add diced onion and chopped green bell pepper. Cook for 4 minutes until softened.
- Stir in minced garlic, paprika, and caraway seeds. Cook for 1 minute until fragrant.
- Return sausage to the pot and add drained sauerkraut and chicken broth. Stir well.
- Bring to a gentle simmer and cook for 15 minutes to allow flavors to develop.
- Reduce heat and stir in heavy cream. Simmer gently for 5 more minutes without boiling.
- Season with salt and black pepper to taste.
- Ladle into bowls and top each serving with a spoonful of sour cream before serving.
Notes
- Taste before adding extra salt since sausage and sauerkraut are already seasoned.
- Simmer gently after adding cream to prevent curdling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze without sour cream garnish for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 70mg