Tangy Fermented Cabbage Soup (Printer-friendly)

Tangy fermented cabbage soup with smoked meats, vegetables, and natural probiotics for optimal gut health.

# What You'll Need:

→ Meats

01 - 5.3 oz smoked bacon or kielbasa sausage, diced (optional for vegetarian version)

→ Vegetables

02 - 17.6 oz sauerkraut, drained and roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 1 medium potato, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups low-sodium chicken or vegetable broth
08 - 1 cup water

→ Spices and Seasonings

09 - 1 bay leaf
10 - 1 tsp caraway seeds
11 - 1/2 tsp black pepper
12 - 1/2 tsp paprika
13 - Salt to taste

→ Finishing Touches

14 - 2 tbsp fresh parsley, chopped
15 - 4 tbsp sour cream, optional for serving

# How To Make It:

01 - In a large soup pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, approximately 5 minutes. For a vegetarian variation, skip this step or sauté 5.3 oz smoked tofu in 1 tbsp of oil.
02 - Add the chopped onion, minced garlic, and diced carrots. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in the drained sauerkraut and diced potatoes. Sauté for 3 minutes to develop and blend flavors.
04 - Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, until potatoes are tender and flavors have melded.
05 - Taste and adjust salt as needed to achieve desired flavor balance.
06 - Remove bay leaf. Ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.

# Expert Tips:

01 -
  • The probiotics from real fermented sauerkraut work wonders on your gut without tasting medicinal.
  • It comes together in under an hour but tastes like it simmered all day.
  • The smoky, tangy broth is satisfying enough to stand alone or hearty enough to anchor a full meal.
  • Leftovers taste even better the next day when the flavors deepen overnight.
02 -
  • Drain the sauerkraut well before adding it, or your soup will be too salty and the broth too thin.
  • Use unpasteurized, refrigerated sauerkraut if you want the probiotic benefits—the canned shelf-stable kind has been heat-treated and the good bacteria are gone.
  • Don't skip the caraway seeds, they're what make this taste like the real thing instead of just cabbage soup.
03 -
  • Taste your sauerkraut before adding it—if it's very salty, rinse it briefly under cold water and drain well.
  • For a richer, silkier broth, mash a few of the cooked potato pieces against the side of the pot before serving.
  • If you can't find caraway seeds, a small pinch of ground caraway or even fennel seeds will work in a pinch.
Go Back