Sauerkraut soup with bacon

Name: Sauerkraut soup with bacon (Sauerkrautsuppe mit krossem Speck)
Cuisine: German
Ingredients: 50 g/2 oz/4 tbsp butter; 1 onion, chopped; 1 leek, sliced; 400 g/14 oz can sauerkraut; 1 medium potato, peeled and diced; pinch of caraway seeds; 2 bay leaves; 100 ml/3½ fl oz/scant ½ cup apple juice; 500 ml/17 fl oz/2 generous cups chicken stock; 200 ml/7 fl oz/scant 1 cup single (light) cream; 100 ml/3½ fl oz/scant ½ cup sour cream; 200 g/7 oz bacon, finely diced; salt and ground white pepper; salt and ground white pepper; chopped parsley, to garnish

Sauerkrautsuppe mit krossem Speck

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

There are many ways to prepare sauerkraut – why not try it in a soup? It’s important to strike the right balance between the sourness of the sauerkraut, the sweetness of the apple juice and the strong, salty flavour of the bacon. The cream adds smoothness and the caraway adds an extra dimension.

Ingredients

50 g/2 oz/4 tbsp butter
1

Europe
Germany
Soup
Gluten-free

Method

Melt the butter in a large pan over medium heat. Gently fry the chopped onion and leek for about 3 minutes, until softened.
Add the sauerkraut, diced potato, caraway seeds and bay leaves, and season well. Add the apple juice and stock and bring to