Sauerkrautsuppe / Sauerkraut Soup

Directions

1. Sauerkraut should always be rinsed in cold water and thoroughly drained (for any preparation). Chop the sauerkraut if needed to make small pieces. Set aside.
2. Sauté bacon in stockpot until fat is rendered and it is just starting to cook through (not fully cooked through).
3. Add onion to bacon and bacon fat and sauté until translucent.
4. Add sauerkraut and sauté until it starts to become translucent.
5. Add flour, stir together, and let the flour stick. Do not let the flour brown or burn.
6. Add the stock, grated apple, and caraway seeds. Simmer uncovered for 20 minutes. Salt and pepper to taste. Add wine or beer to add flavor or if you want to thin the soup.
7. Serve. You can garnish with parsley, a few thin apple slices, crispy bacon, or even dark rye croutons. You can also add sausage to this. Some people even add boiled potatoes or dumplings. Have fun.

From the Dahoam1516 recipe collection · Hans Diehl