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Slovakian Sauerkraut Soup in a white bowl

Christmas Eve Sauerkraut Soup

This Slovakian sauerkraut soup is traditionally served on Christmas Eve but can and is eaten every other day of the year. What’s unusual about this recipe is the addition of dried fruit that adds a little sweet contrast to the sour sauerkraut.
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Servings: 6
Course: Soup
Cuisine: Eastern European
Ingredients Method Notes

Ingredients
  

The Meats
  • 4 oz Slab bacon, cut into small dice
  • 1 lb Dry paprika sausage (such as dry chorizo, Hungarian gyulai, or pepperoni), sliced into ¼-inch (6 mm) half-moons
The Vegetables & Fruit
  • 3 cups Sauerkraut, drained
  • 2 Sweet white onions cut into large dice
  • 8 oz Button mushrooms, stemmed and halved
  • 2 Green bell peppers stemmed, seeded, and cut into ½-inch (12 mm) dice
  • 4 Green serrano chiles stemmed and thinly sliced
  • 8 oz Russet potato, peeled and cut into ½-inch (12 mm) dice
  • 2 Large tomatoes cored and cut into ½-inch (12 mm) dice (reserve the juice)
  • 12 Garlic cloves chopped
  • 2 oz Dried fruit (apple wedges, pitted prunes, dried apricots, or sour cherries), cut into bite-size pieces
  • The Broth & Spices
The Broth & Spices
  • 2 qt Chicken broth
  • 1 cup Sauerkraut with brine
  • 5 tablespoon Hot paprika powder
  • 1 tablespoon Caraway seeds toasted
  • 2 Bay leaves
  • 10 Dried chipotle chiles or árbol chiles optional, for a spicy soup
  • 2 tablespoon Kosher salt
For Serving
  • Sour cream or creme fraiche
  • Freshly ground black pepper

Method
 

  1. Render the Bacon and Sausage: In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until the fat has rendered and the edges begin to crisp.
  2. Sauté Aromatics: Add the onions, green peppers, and serrano chiles. Sauté briefly. Add the chopped garlic and toasted caraway seeds, cooking for another minute until fragrant.
  3. Bloom the Spices: Stir in the hot paprika (and dried chilies if using). Cook for 30 seconds to release the oils in the paprika but be careful not to burn it.
  4. Simmer: Add the sliced sausage, mushrooms, potatoes, tomatoes (with juice), sauerkraut, dried fruit, and bay leaves. Pour in the chicken broth and sauerkraut brine.
  5. Cook: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20–30 or until the potatoes are tender and the flavors have melded.
  6. Serve: Remove the bay leaves (and whole dried chilies, if used) before serving.
  7. Garnish: Top bowls with a dollop of creme fraiche and fresh cracked black pepper.

Notes

Storage Tip: Leftover soup will keep in an airtight container in the refrigerator for up to 1 week.