Sauerkraut Soup Recipe (Kapustnyak)
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.98 out of 5 stars
(190)
Ingredients
8 bowls
- 1 Tbsp olive oil
- 8 oz bacon, chopped
- 1 stick celery, finely diced
- 1 medium onion, finely diced
- 2 medium carrots, thinly sliced
- 3 medium (1 lb) potatoes, peeled and sliced into 1/3″ thick pieces
- 1/4 cup quinoa, rinsed, optional
- 2-3 cups sauerkraut, triple rinsed & drained (we use 3 cups or about 2 lbs)
- 8 cups low sodium chicken broth
- 2 cups water, or to taste
- 1 (15 oz can) white beans
- 1 bay leaf
- Salt, Pepper and Mrs. Dash seasoning, to taste
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Preparation
Step 1
Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
Step 2
Add finely chopped celery and onion. Saute until softened and golden (5 min).
Step 3
Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
Step 4
Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (reserve some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste. Serve with fresh crusty bread.
Step 5
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Chef's notes
This recipe was inspired by one of my readers, Oksana, and Rachel Ray's Ham, Bean and Bacon Soup.
Excellent with fresh crusty bread.
