Ingredients

The following ingredients have 6 Servings
  • 4 ounces flavorful smoked bacon or speck (, diced)
  • 2 medium to large yellow onions (, chopped)
  • 2 cloves garlic (, minced)
  • 2 tablespoons tomato paste
  • 1 tablespoon quality smoked Hungarian paprika (preferably Kalosca or Szeged) ((mild, not hot))
  • 1/2 teaspoon dried marjoram ((very traditional herb in German cooking))
  • 1/2 teaspoon caraway seeds (, lightly crushed)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sugar ((optional))
  • 4 cups quality chicken broth (we recommend Aneto 100% All-Natural Chicken Broth)
  • or Aneto low-sodium chicken broth
  • 18 ounces German Sauerkraut, drained ((about 3 1/2 heaping cups) Do NOT substitute with American sauerkraut **see Note below)
  • How to Make Sauerkraut ((it's easy! Click link for recipe tutorial))
  • 1/3 cup crème fraîche ((can substitute full-fat sour cream))

Instruction

  • In a soup pot fry the bacon until done.  Add the onions and cook until lightly caramelized, 5-7 minutes.  Add the garlic and cook another minute.  Stir in the tomato paste and spices and cook another minute.  Add the chicken broth and sauerkraut and bring to a boil.  Reduce the heat to medium and simmer, covered, for 20 minutes.  Stir in the crème fraîche or sour cream and heat through (do not boil). 
  • Serve hot with a dollop of crème fraîche or sour cream.  Crusty bread and a leafy green salad make great accompaniments.