Sauerkraut Soup

5 from 1 vote

This is a delicious and easy Eastern-European-inspired soup with a bit of tang from the kraut and some smokiness from the ham. Serve with a bit of Greek yogurt or sour cream.

Course Main Course, Soup

Cuisine German, Polish

Keyword dairy-free, dinner, egg-free, german, ham, lunch, main, nightshade-free, nut-free, Polish, pork, sauerkraut, soup

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 465kcal

Author Jenny Ross

Ingredients

1/2 tablespoon bacon grease or avocado oil
2 celery ribs diced, about 1 cup
1 yellow onion diced, about 1 cup
2 carrots peeled and diced, about 1 cup
1/2 pound brown mushrooms high vitamin D (check the label - those exposed to UV light are very high in vitamin D and worth searching out)
2 garlic cloves minced
2 bay leaves
1 teaspoon dried marjoram
1 celery root or rutabaga, peeled and cut into 1/2-inch dice
32 ounces sauerkraut thoroughly rinsed and drained, preferably German such as Gundelsheim brand, which tends to be more mild than American
8 cups chicken broth or vegetable broth for vegetarian
1 tablespoon gelatin omit for vegetarian
2 teaspoons anchovy paste optional, adds umami and you won’t taste them, omit for vegetarian
1 teaspoon yeast extract optional, adds nutrients and umami
2 tablespoons apple cider vinegar or to taste
2 pounds smoked ham hock meat you will need at least 3-4 pounds to obtain 2 pounds of meat
salt and pepper to taste
1 cup non-fat greek yogurt or sour cream to serve, optional, omit for dairy-free
4 tablespoons parsley minced

Instructions

Heat the bacon grease in a large non-stick pan over medium-high heat. Add the carrots, celery, and onion. Cook until the onion is soft and translucent, about 5 minutes.
Add the mushrooms and cook until they release their liquid, another 5-10 minutes. Add the bay leaves and garlic and cook until fragrant, about 1 minute more.
Add the marjoram, celery root, ham hocks, sauerkraut, broth, gelatin, anchovy paste, and yeast extract. Bring to a boil and simmer for 40-50 minutes, or until the celery root is tender and the ham is falling off the bone.
Remove the soup from the heat and remove the ham hocks. Stir in apple cider vinegar. Pull the meat from the hocks, discarding the bone, collective tissue, and fat. Return the meat to the soup. Adjust seasoning to taste and let stand for 10 minutes before serving. Sprinkle with parsley and garnish with yogurt, if desired.

Notes

Protein:Energy Quotient [calories]: 1.05

Nutrition