📍 Where this dish comes from: Berlin · Brandenburg Gate
Discover the history of this region →
Discover the history of this region →
Sauerkraut soup is Germany’s answer to chicken noodle — deeply nourishing, warming from the inside out, and full of the tang and depth that comes from long-fermented cabbage. The caraway seeds and juniper berries add an aromatic pine-and-spice note that elevates this far beyond simple peasant food — a restorative German classic that is perfectly keto. Use the most flavourful smoked pork you can find — it makes all the difference.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 400 g sauerkraut (raw unpasteurised)
- 250 g smoked pork shoulder or kassler diced
- 1 onion finely diced
- 3 cloves garlic minced
- 1 tsp caraway seeds
- 4 juniper berries crushed
- 1 bay leaf
- 800 ml pork or chicken bone broth
- 100 ml sour cream
- 2 tbsp lard
- Salt and black pepper
- Fresh dill to garnish
Instructions
- Heat lard in a heavy pot. Sauté onion until golden, about 8 min.
- Add garlic, caraway, juniper berries, and bay leaf. Stir 1 min.
- Add smoked pork and sauerkraut. Pour in broth. Bring to a boil.
- Reduce heat and simmer 30–40 min until pork is tender and flavours meld.
- Remove from heat. Stir in sour cream. Season with salt and pepper. Garnish with dill.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 26g | Fat: 20g | Fiber: 3g
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Health Benefits
- Sauerkraut is naturally fermented and, when eaten raw, is a source of Lactobacillus bacteria; the simmering in this soup reduces live bacterial content, though the fibre and flavour compounds remain.
- Juniper berries contain terpenes studied for their antioxidant and anti-inflammatory properties.
- Smoked pork provides complete protein and fat-soluble vitamins for energy.