Sauerkraut Soup

A classic Eastern European sauerkraut soup that’s tangy, smoky, and thick with meat. Sauerkraut simmered in beef (or veal) stock, combined with bacon-sauteed onions, grated potatoes, paprika, caraway seeds, tomato paste, diced ham, and sliced frankfurters.

The grated potatoes are the thickening agent here. Soaked first to remove excess starch, they break down during the 30-minute simmer and give the broth a naturally thick, creamy body without any flour or cream. It’s an old-world technique that’s smarter than most modern shortcuts.

The meats go in last and only heat through for 10 minutes. Ham and frankfurters are already cooked, so they just need to warm up and release their smoky flavor into the broth. Longer cooking would toughen the frankfurters.

Kitchen Tips

• Soak the grated potatoes in cold water before adding. This rinses off loose starch so they thicken the soup without making it gluey.
• Saute the onions with the bacon until golden for a sweet, smoky base.
• Use veal stock if you can find it. The recipe suggests it and the milder, more delicate stock lets the sauerkraut flavor shine.
• Start with less salt and taste at the end. The sauerkraut, bacon, ham, and frankfurters all bring their own salt.

Variations

• Add smoked kielbasa instead of (or alongside) the frankfurters.
• Stir in a dollop of sour cream into each bowl when serving for a richer, tangier finish.
• Use sweet Hungarian paprika for a more authentic Central European flavor.