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Sauerkraut Suppe with Caraway

Tangy, warming sauerkraut simmered with smoked pork, juniper berries, and caraway.
Print Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: German
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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